Laura from Cucina Testa Rossa announced the theme for IMBB 23 a long time ago. As usual I was well over the last posting date but here is my entry based on Quiche Lorraine . It is said that a baker first made this in Nancy in the 16th Century with a crust made with ordinary bread dough. Later this changed to a shortcrust pastry for the base.
So its a long shot making this quiche without the most delicious bacon,the creme fraiche and french butter, all specialities of Lorraine.(The grated cheese was a later addition to the basic recipe)
Well at least mine has eggs, salt, and butter. And this recipe is not Maharashtrian! But with all the ingredients commonly available all over the country it can make a quick lunch for 4-6 people with a salad on the side.And it makes a nice change from the usual.
Heat oven to 400 degrees
Make a Pate Brisee for 9" pan
2 cups flour
1/2 tsp salt
1/2 cup butter
6 tbs cold water
- Sift flour and add salt. Rub butter into flour with fingertips till it resembles breadcrumbs. Make a well in the centre and pour in water. Combine flour with water with quick stokes to form a ball of dough. Cover with damp cloth and rest in the fridge while you prepare the filling.
- Heat the olive oil and fry onions. Add spring onion, garlic, capsicum and green chillies and saute till golden and soft. Add salt and pepper.Take off fire to cool.
- Beat the eggs and add milk. Add the cooked spinach and coriander.
- Roll out dough for quiche base on floured surface till about 1/4 " thick. Line oiled or non stick flan tin with this. Spoon the sauteed ingredients onto the base then pour in the spinach, egg and milk mix. Put into preheated oven and cook on high for 15 minutes. Turn down heat to 250 degrees and cook for another 25 minutes till done. Easy as pie..er ...quiche.
1 bundle of spinach. Wash and cook till wilted. Chop roughly. Makes about 1 1/2 cups of cooked spinach.
1/3 cup chopped coriander.
3 tbsp olive oil
1 red onion.chop fine. 1/2 cup
3 spring onions and greens, chop fine
3 green fresh garlic cloves , chop along with leaves
1 medium capsicum /simla mirch, chopped
2 green chillies deseeded and chopped fine (optional)
1 tsp salt
1/2 tsp freshly ground black pepper.
2 cups milk
IMBB called for a nice french wine on the side but we did without,sadly.
I mean Sula is a sad substitute.