MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
"ADDC"-style Italian quiche (traditional method & Thermomix)
Description
Ah, the wonderful summer! Quiches are an important part of French cuisine and are particularly popular in the warmer months. When I stay with my in-laws in the south-west of France, I make them very regularly. The variations on quiches are endless: everyone can invent their own. Today, I'd like to share with you my ADDC-style Italian quiche - a recipe that has also been a big hit with my clients in London. Served hot or cold, with a nice salad, it's a simple and delicious lunch.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Prepare the dough: Knead the flour, butter, egg, water and salt by hand or in a food processor. Roll out the pastry and line a quiche tin. Line with greaseproof paper, line with baking balls (or rice/dried beans) and pre-bake for 15 mins at 170°C. Remove the balls and paper.
2. Prepare the filling: Cut the tomatoes into quarters, grate the Parmesan and cut the mozzarella into cubes. Arrange everything on the pre-baked tart base and add small mounds of aubergine caviar.
3. Prepare the mixture: Whisk together the cream, milk and eggs. Season with salt and pepper. Pour the mixture over the filling.
4. Baking: Bake for 40 min at 170°C. Halfway through cooking, turn the tin to ensure even cooking.
The quiche is ready when it is still shaking slightly in the centre. Don't cook it for too long, otherwise it may crack.
THERMOMIX® METHOD
Preparation with Thermomix
1. Grate the Parmesan: 10 sec / speed 10. Set aside.
2. Shortcrust pastry: Place the flour, butter, egg, water and salt in the bowl. Knead for 3 minutes.
3. Roll out the pastry, place in a tin, line with baking parchment and line with baking balls. Cook for 15 minutes at 170°C. Remove the balls and paper.
4. Arrange the chopped tomatoes, mozzarella, grated Parmesan and aubergine caviar over the pastry.
5. Quiche mixture: Place the cream, milk, eggs, salt and pepper in the bowl. Whisk for 10 sec / speed 6. Pour over the filling.
6. Bake for 40 mins at 170°C, turning the tin halfway through.
