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Wednesday, August 21, 2013

Summer Quiche

Isn't summer just a concoction of juicy tomatoes, zucchini, and feta anyways?
To the mix, I added tuna and fresh rosemary, but I could have gone completely veg and used eggplant.
Mmm eggplant.
Here's the secret to making quiche.. there is no secret.  Just do it.
1 pate brisée (raw pastry crust)
1 large tomato, sliced
1 small zucchini, sliced and roasted
1 can of tuna, drained
2 eggs
splash of milk
2 Tbsp heavy cream (or more)
1 Tbsp mustard
good sprinkling rosemary
2 handfuls crumbled feta (about 100g)
freshly cracked pepper
1.  Unroll your pastry and stab it multiple times with a fork before placing it in a pie tin (or pyrex round dish since I don't have a pie tin).
2.  Preheat the oven to 350°F 180°C and precook the empty.  Why?  Because what you are going to put inside it will cook quickly and you don't want the bottom of your quiche to be soggy.  Also, make sure to use a pastry made with butter only.. none of that palm oil stuff.  Or make it yourself, but I haven't done that yet.  I'm not sure why but it really intimidates me, plus they are so inexpensive and I like to keep my flour for cookies and rotis.  
I usually precook for 10 minutes or until the bottom starts to rise up.  Not enough to color it, though, because then the edges will be overcooked at the end.
3.  Whisk together the eggs, milk, cream, and most of the mustard.  Add some pepper as well.
4.  When the pastry is ready, spread a bit of mustard along the bottom and pour in 1/3 off the egg mixture.
5.  Lay the zucchini slices and arrange them so they are spread out evenly along the bottom.
6.  Evenly spread out the tuna over the zucchini, and add another 1/3 of the egg mixture.
7.  Lay the tomato slices over the tuna and give it a good sprinkling of rosemary.  Then add the feta.
8.  Finally, pour in the last 1/3 of the egg mixture and bake for 40 minutes.
Let it cool 5-10 minutes before serving.

The feta gives it a nice tang and the tomatoes were perfectly roasted and delicious.
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