Pascale's Kitchen - Quick, easy and tasty: Quiche

My favorite quiches are the ones that don’t require preparing a crust and call for vegetables that don’t require any special treatment.

By
June 26, 2019 18:39
Pascale's Kitchen - Quick, easy and tasty: Quiche

QUICK, EASY AND TASTY. (photo credit: PASCALE PEREZ-RUBIN)

 
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I get lots of requests from readers to send them recipes that are simple and easy, and that don’t involve a lot of patchkerai – or lots of steps – but that also look incredibly appetizing and make the whole house smell amazing.

This category of food is made up mainly of quiches. My favorite quiches are the ones that don’t require preparing a crust and call for vegetables that don’t require any special treatment. The best quiches call for high-quality ingredients, but just need a good stirring and to be put into the oven for baking.

There’s nothing better than being welcomed home after a long school year of intense studies with a warm, nutritious meal to be eaten with the whole family. There are so many different versions and styles, everyone can find something they like. Some quiches are baked in the oven, while others are prepared in a WonderPot, in a frying pan or in other interesting shaped pans.

For the most part, quiches call for the following ingredients: bread, noodles, rice, cheese, fish, meat or vegetables. Making quiche is also a great way to use up leftover food that would otherwise get thrown in the garbage. And if you want to make something extra special, you can add more eggs and prepare light and fluffy mini-soufflés in personalized bowls.

For example, there are the maakud and manina, popular quiches found in North African cuisine, Bulgarian and Spanish pastries, as well as Ashkenazi kugels. All of these dishes are favorites among people who grew up in these communities, and they are usually relatively simple to prepare. It’s so wonderful taking a bite of comfort food that reminds you of family meals that were prepared with love.

Tipascale
Keep extra layers of filo dough underneath a moist cloth.

SPINACH AND CHEESE PASTRIES (Credit: PASCALE PEREZ-RUBIN)

SPINACH AND CHEESE PASTRIES
There are different Greek, Turkish and Bulgarian versions of this dish, which use different types of cheese or filo dough. The recipe listed below is one of my favorite versions.
Use a 26-cm. diameter pan.

1 package of filo or pastry dough
50 to 70 grams of melted butter

Filling:
1 container (250 ml.) of sweet cream
½ cup milk
4 eggs, beaten well
Salt and pepper to taste
A tiny bit of nutmeg
400 g. spinach, blanched and dried well, torn into pieces
200 g. feta cheese, crumbled
300 g. Kashkaval cheese, crumbled
150 g. parmesan cheese, grated

Topping:
2 to 3 Tbsp. nigella and sesame seeds

Mix the cream, milk and eggs together in a bowl. Season with salt, pepper and nutmeg and stir.
In a separate bowl, mix the cheeses with the spinach.
Grease the pan with butter and line the bottom and sides with filo dough, letting dough fall over the sides. Brush filo dough with butter.
Add another layer of filo dough and brush with butter again. Continue until you’ve added five layers of dough.
Add half of the egg mixture and then half of the cheese mixture on top of the egg mixture. Then add a few more layers of filo dough and the rest of the egg mixture and the rest of the cheese mixture on top.
Add two more layers of filo dough and brush with butter. Fold any extra dough into the mixture.
Brush well again with butter and then sprinkle with nigella and sesame seeds. Bake in an oven that has been preheated to 180° for 25 to 30 minutes or until pasty has turned golden brown and a toothpick comes out clean and dry.

BEET AND LEEK QUICHE (Credit: PASCALE PEREZ-RUBIN)

BEET AND LEEK QUICHE
Use a 18-cm. x 25-cm. pan.

2 Tbsp. olive oil
2 medium onions, chopped
8 Yarden mushrooms, sliced thinly
3 leeks, cooked in water until soft, and then drained well
4 Swiss chard leaves, sliced
½ cup parsley and cilantro, chopped
3 sprigs of mint, chopped (optional)
150 g. Tsfat cheese, crumbled
½ cup hard yellow cheese, grated
1 container 5% cottage cheese
4 medium eggs
4 Tbsp. flour, sifted
½ tsp. baking powder
Salt and pepper to taste
¼ to ½ tsp. ground nutmeg

Coating:
Oil spray
1 Tbsp. cornflour
1 Tbsp. breadcrumbs or crushed pretzels

Topping:
¼ cup sesame seeds
Chopped parsley

Heat the olive oil in a large pan and add the chopped onion. Sauté until onion turns translucent. Add the mushrooms and sauté for three minutes. Remove from the flame and transfer to a large bowl.
Cut the cooked leeks into pieces and then add to onion and mushroom mixture. Add the Swiss chard, parsley, cilantro and mint. Mix and then add the rest of the ingredients. Mix again and adjust seasoning.
Spray the pan and sprinkle bottom and sides with cornflour and breadcrumbs. Pour in cheese mixture and flatten. Sprinkle sesame seeds on top.
Bake in an oven that has been heated to 180° for 45 to 50 minutes or until a toothpick comes out dry and clean. Take out of the oven and let cool. Sprinkle parsley on top before serving.

CORN QUICHE THAT KIDS LOVE (Credit: PASCALE PEREZ-RUBIN)

CORN QUICHE THAT KIDS LOVE
This is a great corn quiche recipe since you can use any kind of cheese you happen to have sitting in your fridge. Children love this recipe because of the corn, and don’t even notice that you’ve snuck in other healthy vegetables, such as mushrooms, carrots or zucchini.
Use a 13-cm. x 25-cm. pan, or a 17-cm. x 20-cm. pan, or a 20-cm. x 30 cm-pan.

½ container of cottage cheese
¾ cup any hard cheese, grated
50 g. 5% Bulgarian cheese
50 g. 5% Tsfat cheese
3 Tbsp. 5% white spread cheese or cream cheese
1 can (550 g.) corn, drained
1 tsp. baking powder
3 eggs
2 Tbsp. cornflour or rice flour

Topping:
2 Tbsp. sesame seeds (optional)

Add all of the ingredients (except for eggs and flour) to a bowl and mix well. Then, add one egg at a time, mixing between each addition.
Gradually add the flour while stirring. Mix well.
Grease a pan or two and pour in mixture. Flatten.
Sprinkle with sesame seeds and bake in an oven that has been preheated to 180° for 35 minutes or until a toothpick comes out dry.

Translated by Hannah Hochner.


Text and styling: Pascale Perez-Rubin


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