Mock Quiche May 1, 2008
I am home alone, my husband is on a business trip, and we are going on vacation in a few days so I was trying to finish up all perishable foods in my fridge so I don’t have to throw them out. Last time my husband went away he came back bearing gifts, one of them being a cute little cast iron pan I absolutely love :) Thank you btw.
I love quiche, both the very traditional ones made with cream as well as all the variations made with various cheeses, half&half etc. So I decided to make a mock quiche for myself today to utilize some leftover veggies, cheese and the chicken breast I sauteed the other day. Why mock you wonder? Because it has no dough, only the filling.
So off we go…take all bits and pieces you can find in your fridge leftover chicken, baked or smoked salmon, ham, grated cheeses, veggies begging for your mercy etc…Chop them up, mix, arrange in an even layer on the bottom of your dish.
Make the filling – this one is absolutely simple but genius (I used a 1/3 of the quantity today):
500 gr sour cream – full fat (light one would be too liquid, too watery & not creamy enough) or Creme Fraiche -but that’s rarely a leftover, eh?
2 hand-fulls (about a cup or so) parmigiano reggiano – you can mix any cheese you like really [mozzarella, fontina, gruyere etc) – divided
Salt & Fresh Pepper
Mix all but half of the cheese, pour on top of your leftovers, sprinkle with the rest of the cheese, drizzle a bit of olive oil on top and into the oven, 350F (190C) until golden.
Today’s creation contained chicken, red bell pepper, garlic, hot peppers and parsley and it turned out really nice. Last time when I made it as a full blown quiche I used ham, spinach some herbs (rosemary, marjoram)and a bit of nutmeg – it was delicious. The dough I used and frequently use for quiches and savoury pies:
500 gr flour
250 gr butter
pinch of salt
splash of milk
* I often incorporate fresh herbs into the dough to increase the flavor as well as prettyness :)
Mix dry ingredients, add eggs and mix; if a bit dry add milk.
Form into a ball and into the fridge for 1/2 an hour or so.
Prebake for 6-7 minutes with pie weights (or beans) on 350F (190C).
*** Same dough recipe could be used for a sweet pie with the addition of a 100gr of sugar.