An awesome one pot meal, a quiche is very versatile. You can use just about anything you like from leeks to salmon, spinach to ricotta. I made a few different versions of this when I was in Switzerland – leek & smoked salmon is yummy – and for those watching their waistline, you can opt for low-fat yogurt instead of the original crémé fraîche called for in quiche recipes (some people use double cream and what-not…definitely not the best idea if you’re considering yourself for the candidacy of Best Creatine Body!). For this version, I’ve decided on twist to the classic quiche lorraine by adding some mushrooms to the mix.
The result is a very lovely earthy fragrant quiche that is great hot or cold! Eva couldn’t stop taking bites from our serving slices and I’m glad that I kept aside some to make into mini quiches (as seen above) just for her. I reckon it’ll do just fantastic for a quick lunch/dinner or even breakfast!
About 50 gms unsalted butter
Approx 1 cup plain flour
A dash of water
500ml plain yogurt
Parmesan cheese (about 1/2 cups)
Smoked pork belly – sliced thinly
Mushrooms – sliced roughly
1 medium sized onion – finely diced
1 clove garlic – finely diced
Salt & pepper to taste
- Preheat the oven to 190 C and prepare a pie pan (or muffin tray, depending on the size of the quiche).
- Mix all the ingredients for (A) – cut the butter with the flour until they resemble breadcrumbs before adding the water. Adjust the quantity of flour and water as needed. Once ready, place in the fridge to rest for about 10 mins
- In a pan, fry the onions and garlic with some olive oil until soft and fragrant before adding in the mushroom and pork. Cook for about five minutes until the mushrooms are slightly soft. Turn off the heat and put aside.
- In a separate bowl, beat the eggs with the yogurt until well combined. Season with salt and pepper. Add in about 1/3 of the cheese and stir well.
- Roll out the dough thinly – thickness is up to you; some people prefer a thinner crust, others a thicker crust. When ready, line the pan with the dough and trim off the excess.
- Sprinkle 1/3 of the cheese over the surface before tossing the mushroom-ham over it. Pour the filling over – be careful not to let it run over the pastry. Sprinkle the remaining 1/3 cheese over the top.
- Bake for 30-40 minutes or until the top is slightly dark golden brown. Serve as is or cold.