Savoury pies and quiches
Savoury pies, quiches and tarts can be made with different kinds of pastry:
– yeast pastry,
– short crust pastry,
– puff pastry.
Short crust pastry and puff pastry are extremely fatty, so you need not grease the tin.
Puff pastry is a lot of work, and you can buy excellent puff pastry, even whole wheat puff pastry, at the store.
Make sure that the puff pastry is made with butter not with any other fats.
YEAST PASTRY
SHORT CRUST PASTRY
PUFF PASTRY
The baking tin that is being used makes a difference. Not only does the baking tin have an impact on the baking time, but also does it determine on how much control you have over the process.
A non-stick tin makes it easier for you to take out the pie.
A removable base makes it even easier.
A removable glass base allows you to check whether the quiche, pie or tart is sufficiently baked before you take it out.
ONION TART
Ingredients
pastry
oil
1 packet bacon lardons
1kg onions (sliced)
250g Emmenthal (grated)
250ml cream
black pepper (coarsely ground)
1 chicken stock cube
Salt to taste
2 eggs
Method
Line a 23cm baking tin with the pastry
Sauté the bacon and the onions in a bit of oil until the onion take on a slightly golden colour.
Add the Emmenthal.
Season the mix with the pepper and the stock cube.
The bacon lardons, the Emmenthal and the stock cube are salty, which is why you might choose not to add additional salt.
Let the mix cool off for about 10 mins before adding the eggs. (If the mix is too hot, the eggs will boil.)
Spread the mix on the pastry.
Bake for about 30 minutes at 180 – 200°C in the preheated oven. (The time and the temperature depend on the pastry and the tin that is used!)
Serve with a salad.
QUICHE LORRAINE
Ingredients
Pastry
1 packet bacon lardons
250g Emmenthal (grated)
3 eggs
250ml cream
Nutmeg to taste
Black pepper (coarsely ground) to taste
Salt to taste
Method
Line a 23cm fluted flan tin with the pastry.
Spread the bacon and half the cheese on the pastry.
Mix the eggs and the cream in a bowl.
Season the mix. Go easy on the nutmeg, it has a pronounced taste.
Pour the mix on the pastry.
Bake for about 10 minutes at 180 – 200°C in the preheated oven. (The time and the temperature depend on the pastry and the tin that is used!)
Spread the rest of the cheese on top of the quiche. Bake for another 20 minutes.
Serve with a salad.
Many thanks to
Malaika Schmit for helping me with my deficits in terms of computer literacy.
Julia Denisenko and Bethia Kert for proofreading and trialling my materials
Sabrina Kaufmann, freelance traditional illustrator and mangaka.
Luxembourg, Luxembourg
sabrinakaufmann.com/
About me
I am Romy Schmit and I am currently working at ENAD, a governmental school for young adults
