I have no idea why this quiche never made it to the blog. I made it somewhere during september. I was invited and thought I should bring food with me. One of the things I made was this quiche/savoury tart/fritatta inspired. You are free to call it what you want because I really have no name for it. I call it quiche because I have used the “quiche-appareil” as a base for the filling.
Anyway, what’s odd about it? Instead of using highly buttery crust, I flattened sandwich bread with a rolling pin, drizzled olive oil and I filled it with whatever was there, spinach, blue cheese, figs because of the blue cheese, which brought walnuts to the picture, pine nuts because I was nibbling on them while I was making this, the rest was eggs, light cream and seasoning.
For 6 persons
Prep: 10 min- Cooking: 20 min
- 6 to 7 slices of sandwich bread (whole wheat bread here)
- 3 eggs
- 25 ml of light cream (crème liquide here)
- 10 ml of milk
- 1 tbsp of flour (or corn flour)
- 2cups of spinach leaves (1 cup of frozen works too)
- 30 g of blue cheese
- 30 g of gruyere cheese, shredded
- 3 tbsp of olive oil
- A handful of fig, toasted pine nuts and walnuts
- Salt, pepper, nutmeg to taste
Preheat the oven at 180 degrees C, Grease a round-shaped mold with oil.
Flatten the bread with a rolling pin, you may discard the brown edges. Spread some olive oil or butter to soften the bread.
In a hot pan, sautée spinach with a spoon of olive oil. season to taste and let cool. make sure to drain them before adding them to the “appareil à quiche”.
Beat the egg yolks, add spinach, the seasoning, cream and milk, corn flour, crumble the blue cheese and add it, mix gently.
Beat the egg whites until firm and add them, delicately to the egg yolk mixture. You may also just skip this step and beat the eggs as a whole in the previous mixture. See, can’t get easier than that. It just that beating the egg whites gives you an airy texture.
Add the gruyere or any other hard cheese you fancy (or you have). Pour this mix into the bread crust.
Bake for about 20 min or until set and slightly coloured.
This quiche should be eaten within the next 2 hours because the bread wouldn’t keep it’s moist like a buttery base such as shortcrust or puff pastry.
Seriously, it’s just like making an egg/spinach/ cheese sandwich but differently. What’s not to like?