This savory tart is sure a crowd pleaser! From its dainty appearance to the various fillings and toppings. I thought it was just perfect for Mother’s Day as it’s a simple but an elegant dish to make for mom. You can put her favourite vegetables, meats and cheeses, Make it all vegetarian or all meat! Anything she wants! It’s a great dish for breakfast, lunch and even brunch. The buttery crust mixed with the filling and melted cheese in the end is worth the waiting time! Give it a try and make your mother proud this year! Enjoy!
Ingredients:
Short crust pastry dough
1 ½ Cup Cuisine All -Purpose flour
½ Cip Butter
2 Egg yolks
1 pinch salt
2 tbsp. Cold water
Rice- for weight
Filling
2 Chicken breasts ( local seasonings )
½ Cup Mushrooms
¼ Cup Onions
½ Cup Sweet peppers
¼ Tomatoes
2 Pimentos
1 Chive
Salt-to taste
Black pepper- to taste
½ tsp Paprika
½ Cup Shredded Parmesan cheese
¼ Cup Shredded Mozzarella cheese
Egg mixture
4 eggs
½ Cup heavy cream
1/3 Cup Cuisine Full cream milk
Salt- to taste
Black pepper- to taste
Method
Preheat the oven at 350 degrees.
In a processor place the flour, butter and pulse until the mixture resembles pea-size crumbs. Add the salt and ice water by the tablespoon until the mixture forms into a dough. Mold into a disc, wrap in plastic wrap, and refrigerate until firm for 15 minutes. Note: (Dough should be smooth and soft but not crumbling. If has a crumble texture add a little more water and process until smooth. The dough can be made the night before just make sure its wrapped tightly )
To prepare the filling place a pan on medium heat and melt the butter. Add the chicken allow to fully cook. Remove the chicken and leave the remaining liquid. Using the same liquid remaining in the pan sauté all the vegetables until tender. Add salt and black pepper to taste. Note: 9 add additional butter if the pan starts to stick.)
Roll the dough out and fit into the bottom of the 12″ pan, letting the sides flop over. Fit the bottom and sides, and then using your fingers fit into corners. Cut excess off the top with a knife. Note: (A removable tart pan works best as you can remove the entire quiche at the end and show your beautiful work but if you do not have one a deep dish like I used is fine as well.)
Place parchment paper over the dough and add the rice. Place into the fridge for another 15 minutes.Note: (Use enough rice to cover the base of the dough as well as an 1 inch of the sides. Rice or dried peas can be used.)
Crack the eggs into a bowl and whisk. Add the both creams, salt, black pepper and whisk until well combined.
Blind bake the crust for 10 minutes or just until light brown in colour. (Blind baking – to bake without the filling inside only the weights.) Then assemble the filling starting with the chicken then the vegetables and lastly the egg mixture. Top with the both cheeses and place into the oven for 30 minutes. Note:(Quiche should not jiggle allow to fully cook.)
Allow to cool and serve.
By Renee
Renee is the chef/host of the online cooking show "Simply Local" on Eatahfood.
