We both love quiche and we have a couple of tried and true recipes that we keep falling back on. One is on epicurious.com, a spinach quiche that we've altered a little after making it several times. Another favorite comes from a co-workers wife, and calls for broccoli and salmon. This time we wanted to try something new. After browsing our Fine Cooking magazine collection the savory tarts in issue 41 caught our eye. There were several variations in the magazine, and we picked the 'cabbage, leek and bacon tart'.
As usual, our planning left a bit to desire. We had figured out this morning that the dough needed to rest in the fridge, so at least we had done that. We missed that it had to rest in the freezer for at least half an hour after rolling it out though, so dinner was late as usual on Sundays :o).
The dough was very easy to handle. It fit my beautiful Emile Henry dish (that I don't use often enough) perfectly, didn't tear and baked up beautifully flaky:
The filling needed some fussing too: the cabbage needed to be cooked, than cut. The bacon had to be cooked, then the leek, and after that the cabbage was added and THEN the whole thing was supposed to cool completely. Well, that didn't happen. After patiently waiting for 5 whole minutes (heh) we caved, threw everything together and hoped for the best.
We weren't disappointed. The tart looked exactly like the one in the magazine, sliced very well and let's just say one of us ate a *lot*. I personally thought the crust could have tasted better, and secretly longed for the beloved spinach quiche. But like I said, one of us declared it a winner and thoroughly enjoyed the experience :o)
3 opmerkingen:
Tasty looking quiche!
My dough usually shrinks a bit during the blind baking, I never seem to get it right. Not sure if it is a technique problem.... :-)
Loved your dish too - I've been flirting with getting one just like it
Hi Sally! My dough always shrinks as well, this dough was just very well behaved :o). Even though the quiche turned out well, it wasn't my favorite. We usually use a puff pastry crust, which I think tastes better, plus, the filling just didn't do it for me Better luck next time I guess!
Oh, and about the dish: I couldn't resist it when I finally saw one in a store here, but I have to be honest and admit I bought the same kind of dish (only without the pretty color) at an IKEA store here, and not only did it cost only 20% of the Emile Henry, it works just as well.
Hi Sally! My dough always shrinks as well, this dough was just very well behaved :o). Even though the quiche turned out well, it wasn't my favorite. We usually use a puff pastry crust, which I think tastes better, plus, the filling just didn't do it for me Better luck next time I guess!
Oh, and about the dish: I couldn't resist it when I finally saw one in a store here, but I have to be honest and admit I bought the same kind of dish (only without the pretty color) at an IKEA store here, and not only did it cost only 20% of the Emile Henry, it works just as well.
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