Delicious spinach onion and Comté cheese quiche a tasty option for breakfast or dinner
I was planning to make quiche for long time, but never did it? But this time for “Baking Partners challenge” recipe suggested was Quiche. So now I have no excuse so decided to try it. I made this spinach onion comet cheese quiche. I am in love with Comté cheese nowadays even though sharp cheddar is my favorite, so buying that most often.
This month “Baking Partners challenge” was suggested by Arthy Shama of “Cooking with Arthy Shama”. French are masters in quiche, and as we can call them as founders. It is an open faced savory pastry with custard, meat, seafood or vegetables. Quiche is a rich dish, if you are looking for healthy version, I doubt then it may not be quiche. A good quiche should have a lot of dairy and a decent amount of fat. Quiche should have a good homemade crust, preferably blind-baked. The fillings of quiche should typically be seasoned and cooked separately. Onions should be sautéed and wet vegetables need to be cooked to the point of releasing their liquid.
The perfect formula for making custard for quiche is one part egg to two parts milk. A standard large egg weighs two ounces and a cup of milk is eight ounces, so a good rule of thumb is two eggs per cup of milk. Julia child’s ratio for custard for quiche Lorraine is for 3 eggs you need to use 1 ¼-1 ½ cup milk/cream.
I used simple butter crust, as I had run out of dry parmesan cheese; I didn’t add it into the crust recipe, if you have it add it. Make crust ahead, you can keep it for overnight or even freeze them. When you are ready to use it, just thaw it. Also do a blind bake as it is must for the quiche recipe.
Then makes filling according to your taste buds, I used onion, spinach and spices like cumin, chili powder. In order to incorporate the spices well in the filling I added them while sautéing the veggies. Then make custard with heavy cream and eggs and add salt and pepper.
I made it into three 4 inch tart pan and one muffin cups. Also blind baked those on the tart shell where the muffin cup one was not blind baked.
Here comes the delicious spinach onion and comet quiche, please take look at the creation of fellow baking partners.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.