“The difference between a tart, a pie and a quiche are a blur.”
Today it’s a Quiche, & it’s filled with Deliciousness!
I really struggled deciding how to define this lovely little thingy that you see before you. I didn’t want to call it a pie, it just felt too pedestrian for such an elegant looking creation. I didn’t want to call it a tart, mostly because I just posted about sweet and savoury tarts a few weeks ago. I kept wanting to call it a quiche but mistakenly thought that quiche was primarily egg based and while this has egg it is WAY more cheese than egg so what to call it?
I hemmed and hawed and finally decided to google quiche… don’t you absolutely love google! So pleased I did! It turns out that quiche is actually any combination of eggs, meat, cheese and vegetable in a pastry crust. YAY!
The first time I made this was when I was invited to interview and cook with Chuck Hughes of Garde Manger in Old Montreal. I liked it, but as usual, I decided I wanted to make it just a little differently, make it my own, maybe even better! Sassy, I know, but it’s how I hope and encourage each and every one of you approach my recipes as well.
What’s really great about this recipe (and you know how I love a little flexibility!) is that you can use any combination of cheeses that appeals to you, or even that you have in the fridge. Aim for one smooth and subtle and one a little sharper to achieve a nice balance.
The ingredients are not at all tough to find, in fact it might be stuff you have hanging about. I like to gather everything I need before I get started. It was something hammered into me at culinary school. I love the way it creates a calm atmoshpere during cooking and with good preparation a successful outcome generally follows.
The step of salting and purging the tomatoes is a pretty important one in my opnion as it will keep your quiche from being soggy. Chuck used a teensy bit of instant tapioca to tastelessy absorb any residual mositure which I was suprised I’d never tried before as it worked perfectly.
I think this is just so pretty and it is deceptively hearty… don’t be fooled by its delicate appearance, it is easily a main course. Regardless of what you want to call it, this beautiful combination of delicate phyllo, smooth & sharp bite of cheese and melt in your mouth baked tomatoes will without question make a most delicious addition to your menu.
Menu Suggestion: Oven Roasted Citrus Salad with Arugula and Avocado
Wine Pairing: “My first choice would be a light but crisp red, like a Beaujolais or maybe a Tempranillo. For a white, think about a really dry Reisling, maybe from Austria or Alsace.”
Thanks again to my brother for his suggestions. I’m linking a Spanish Tempranillo as it’s one that is frequently in the wine rack at Be Still & Eat HQ (and this week it’s got bonus airmiles!)
Enjoy & Namaste!
- 6 sheets phyllo
- 4 TBSP butter, melted
- 1 scant tsp tapioca or cornstarch
- 1½ cups old cheddar, grated
- ½ cup havarti, grated
- 1 heaping TBSP ricotta cheese
- 2 large eggs, lightly beaten
- pinch of chilli pepper flakes
- pepper and salt sparingly
- 3 medium tomatoes, thinly sliced, salted and set to drain on paper towels for about 20-30 mins
- ½ small red onion thinly sliced
- 3 or 4 slices prosiutto, torn into bite sized pieces OPTIONAL
- Preheat oven to 425°
- Slice tomatoes and lay out on paper towels, salting both sides and allow to sit for 20-30 mins.
- Combine cheeses and eggs
- Add chili pepper flakes, pepper and salt sparingly (as cheese is pretty salty already)
- Melt butter
- Lay phyllo sheets out on the counter and cover with a damp towel
- Place first sheet of phyllo down and brush lightly with butter, add second layer, pressing lightly into pan allowing the butter to act as glue.Repeat whole process until all sheets are fitted into your dish with coats of butter between each sheet.
- Sprinkle tapioca (or cornstarch) over crust.
- Add about half the cheese mixture, spreading to coat bottom of crust, add about half the red onions (& prosciutto if using) and about half the tomatoes.
- Repeat this process of adding cheese, onions (prosciutto if using) and topping with tomatoes.
- Pop into the oven and cook for about 15-20 minutes. Check the quiche at this point and you will likely want to cover edges of crust with strips of tinfoil to avoid them burning. You only have to lie the tinfoil over the edges very lightly.
- Return quiche to oven and cook a further 15-20 minutes.
- Allow to cool long enough to set. About 10 minutes