Salmon and Goat Cheese Quiche

Salmon and goat cheese quiche 1

Si, torno a fer una quiche. No, no és l’única cosa que sé cuinar, també sé fer altres coses, però és que sóc particularment fan d’aquest plat. Mireu, us donaré 5 bons motius pels quals m’encanta tant fer-ne com menjar-ne (i després d’això també us hi voldreu posar vosaltres):

  1. És molt fàcil de fer. Però moltíssim. En realitat, només et cal un paquet de pasta de full o de pasta brisa, algun tipus de motlle i un forn. Els ingredients que hi vulguis posar dins i apa, quiche feta.
  2. Un procediment, infinites receptes. Des de la clàssica quiche lorraine (la de bacon de tota la vida, que sempre agrada a tothom), fins a opcions més refinades amb ingredients així selectes, passant per opcions més sanes i verdurils. Ous, llet o crema de llet, depèn de com de light la vulguis fer, algun formatge ratllat i, a partir d’aquí, el que et vingui més de gust.
  3. Gran part de la cocció és al forn. Fantàstic quan tens altres coses per fer, perquè pares un moment de fer el que feies (com ara intentar quadrar un vals jota amb una fent compassos de 2 i un altre fent compassos de 3 amb acords aleatoris, per exemple), prepares els ingredients en 10 minutets i ho envies cap al forn a coure’s (i pots seguir intentant que el dels compassos de 3 i els acords aleatoris faci el favor de llegir la partitura i tocar el que hi posa). I el millor? El mèrit te l’enduràs tu, i en realitat no has fet pràcticament res.
  4. Pots fer que sembli qui sap què. No en tens ni idea de cuina, però dius que fas uns “tastets d’emmental i cansalada fumada” i quedes com un senyor quan en realitat has fet unes vulgars quiches lorraine, que és com la cosa més fàcil de la història, en motlles de madalena dels que et van regalar al super per una compra superior a 50€. I quedes la mar de bé.
  5. Té les característiques d’un menjar de tàper òptim: atipa, ocupa relativament poc i és motiu d’enveja per part de la resta de companys que porten l’arròs covat del diumenge. De fet, sol quedar més bona l’endemà a l’hora del tàper, així escalfadeta un minut al microones.

Ah, i hi ha un sisè motiu per haver fet una quiche aquesta setmana. El dels acords aleatoris i fora de temps m’estressa tant com pot, de fet és un miracle que a hores d’ara la seva guitarra no hagi sortit volant per la finestra (amb ell al darrere), però ja són sis anys fent-me perdre els nervis, i al final li acabes agafant carinyo. I en aquell moment l’hagués matat, però havíem de dinar.

goat cheese

Salmon and Goat Cheese Quiche

Prep time: 1 h

Servings: 1 quiche, 4-6 servings

You will need:

  • 1 sheet of pastry dough
  • 3 eggs
  • 1 leek
  • 200 ml whole cream
  • 200 g grated mozzarella
  • 200 g goat cheese
  • 100 g smoked salmon
  • salt and pepper to taste
  • 1 teaspoon butter
  • 2 teaspoons sugar

Preheat your oven to 180-200ºC. Peel, wash and cut the leek into slices, and cook it in a pan with the butter and the sugar. When the leek is soft and beginning to brown, add the smoked salmon cut into little pieces.

Salmon and goat cheese quiche prep 1

Sauté for a couple of minutes and then add the cream. Meanwhile, in a bowl beat the eggs with half of the mozzarella, salt and pepper. When the cream-salmon-leek mixture has boiled for a couple of minutes, add it to the bowl. Line a pie mold (or the mold you have, you’ll see this time my mold was not the “classical quiche mold”, but it doesn’t really matter, it’ll be delicious anyway!) with baking paper and press in the dough, making sure it covers all the edges of the mold. If your dough doesn’t fit the mold, like in my case, where the dough was round and the mold was square, just cut pieces of dough where there’s too much and stick it back on where needed. Just make sure the whole mold is covered with dough, otherwise the filling will fall apart and you will end up having some kind of deconstructed omelette (delicious but terribly ugly). Pour in the filling and cover with some goat cheese slices and the remaining mozzarella.

Salmon and goat cheese quiche prep 2

Salmon and goat cheese quiche prep 3

Bake it for 45 min (or until the quiche is set, as usual). Tip: be extremely careful if you’re using an oven which is not the one you are used to, and which happens to have the fan mode! These ovens cook really fast; my quiche was set in about half an hour, and I saved it from turning into coal at the last minute because I was expecting the long hour of cooking time I am used to!

And that’s it. Delicious straight from the oven, but maybe even better the next day after a minute in the microwave, especially if you’re at work and your day is being tough and your afternoon will be worse and the only thing you had for breakfast was a yogurt and a couple of clementines because your fridge was empty. Then, this quiche is simply edible heaven. Enjoy!

Salmon and goat cheese quiche 2

Annie

Advertisements

Triple Cheese Quiche

three cheese quiche

L’Albert s’ha independitzat. Això a molts de vosaltres ara mateix no us diu res, perquè no el coneixeu, però és tot un què que ho hagi aconseguit.

L’Albert és químic i després d’una carrera i un màster va decidir que li agradava el món de la investigació i que s’hi quedava una temporadeta fent el doctorat, però no trobava una beca que li assegurés un sou mentre investigava. I és molt maco això d’investigar, ui sí. Curar malalties i tal, ets un heroi, com mola la Marató de tv3, estàs posant el teu granet de sorra al progrés de la humanitat i etcètera. Però l’Albert no és la mare Teresa de Calcuta, sabeu?, i l’únic que demanava era un sou per fer la seva feina, que és la cosa més normal del món. Però no, es veu que tenim una crisi econòmica al damunt i s’han hagut de retallar per totes bandes les beques doctorals. I l’Albert ha estat treballant, fent “pujar el país”, sense veure ni un duro durant gairebé dos anys. Perquè sí, per amor a l’art, perquè li van assegurar que li aconseguirien una beca que no arribava mai, perquè és jove i encara té ideals. I ara finalment ha aconseguit una beca i ha començat a cobrar per treballar. Miracle. Trist, però al nostre país això és un miracle.

I el millor de tot és que mentre l’Albert buscava finançament públic, els senyors que s’encarreguen de repartir-lo estaven tranquil·lament asseguts al seu cotxe oficial, lluny de tot això. Lluny d’entendre que el futur passa per fomentar la investigació i l’activitat intel·lectual, lluny de veure que no sortirem de cap crisi si només ens dediquem a vendre paelles dolentes a turistes sense criteri, lluny de bellugar un dit per reformular uns pressupostos molt injustos i, evidentment, molt molt lluny d’estar treballant sense cobrar.

I tot això no depèn de canviar un partit per un altre, aquí hi ha un problema d’arrel, un problema de concepte que algú s’hauria de plantejar molt seriosament.

I tal i com estan les coses, ja ens podem esperar asseguts.

I posats a esperar, posem una quiche a taula.

Triple Cheese Quiche

Prep time: 1h

Servings: 1 regular-sized quiche, I’d say 4-6 servings

You will need:

  • 1 sheet of pastry dough
  • 3 eggs
  • 1 leek (optional, but it gives the quiche an interesting extra flavour)
  • 200 ml whole cream
  • 250 g different grated cheeses (I used emmental, mozzarella and cheddar, but the type and number of cheeses are up to you)
  • olive oil
  • salt, pepper and any other spices (such as nutmeg or oregano) to taste

Start by preheating your oven to 180-200ºC. Wash, peel and cut the leek into slices, and cook it in a pan with a drizzle of olive oil until nice and soft. In a bowl beat the eggs and mix them with all the other ingredients (cream, cooked leek, half of the grated cheese, salt, pepper and spices).

three cheese quiche prep 1

Now line a pie mold with baking paper and press in the dough, making sure it covers all the edges of the mold. In an ideal situation, the mold should be about 28cm diameter, but if yours is not that big (like mine in this case) don’t worry, you’ll have leftover crust and that’s all. Pour in the filling and cover it with the remaining grated cheese.

three cheese quiche prep 2

Finally bake for about 30-45 min, or until the pastry is golden brown and the quiche is set.

three cheese quiche 2

Enjoy!

Annie

Caramelized Pear and Gorgonzola Quiche

Caramelized Pear and Gorgonzola Quiche 20

So you know how, when puberty hits girls, it often translates into random body parts beginning to grow uncontrollably and haphazardly? For some girls it’s the boobs. For others it’s the hips. For me, it was the nose. For some inexplicable reason, my US size 3 feet stopped growing by the time I was 12, and my body channeled its (considerable, yet sadly misled) growth efforts into producing a nose Cleopatra would have been proud of. Maybe I should get myself a lioness and start bathing in donkey milk. Myself, that is, not the lioness. That would be silly. Who ever heard of bathing a lioness in donkey milk? You bathe them in camel milk. Everybody knows that.

But I digress. The fact remains that, while my head did catch up a bit with my nose, the latter is still featured proud and brave within the ensemble of my face. Don’t get me wrong. I love my nose. We’ve been through tough times, my nose and I. The stale, unwashed odour of the man sitting next to me in the underground.  Walking into a public lavatory where someone has obviously just taken a considerable dump, wanting to shout at the next person entering: “It wasn’t me!!”… all these things have brought us together.

But I digress. As I was saying, while the fact remains that my head did eventually catch up to my nose’s bid for freedom, my brain apparently did not. So while I was happily mixing my ingredients for this quiche, my nose was calling out warnings, waving her tiny pink arms and cursing in Elvish, Entish and the Tongues of Men. Still I ploughed forward, pouring the odd-smelling cream into my lovely, caramelized, bacon-ized custard, ending up with a curdled, lumpy mess. My nose gave me an I-told-you-so kind of sniff and retired for the night.

How the mighty have fallen.

Thus it came about that I made this quiche twice, the second time without the cream.

It turns out it tastes better without.

Lesson of the day: Never cook with curdled cream. Also, go see a doctor if your nose sprouts arms.

Now, I am aware that this isn’t the first quiche we’ve posted. The lovely Annie came up with this Spinach-Bacon-Goat Cheese beauty a few weeks back. But you can never have enough quiche. Or bacon. Or Gorgonzola, for that matter.

Caramelized Pear and Gorgonzola Quiche 18

 

Caramelized Pear and Gorgonzola Quiche

Caramelized Pear and Gorgonzola Quiche 5

Servings: 6 to 8

Prep time: 1 to 1 1/2 hours

You will need:

For the filling:

  • 1 large onion, minced
  • 100gr bacon
  • 1 tablespoon (15gr) butter
  • 1 tablespoon (15gr) brown sugar
  • 2 large pears, peeled and cubed
  • 3 eggs, slightly beaten
  • 150gr Gorgonzola, softened
  • 1 teaspoon (5gr) thyme
  • salt and pepper to taste


Caramelized Pear and Gorgonzola Quiche 17

For the crust:

  • 2 cups (500gr) flour
  • 1/3 cups (100ml) olive oil
  • 1/4 cups or less (50-75ml) water

Caramelized Pear and Gorgonzola Quiche 1 Caramelized Pear and Gorgonzola Quiche 2

Lets start off with the crust. I use this for everything. Sweet pies. Savory pies. Quiches. Anything that requires a crust.

The procedure is pretty  straightforward. Sift your flour into a large bowl. Create a well in the middle and fill it with olive oil. Mix with a fork. Now add water, a little bit at a time, until you are left with a homogeneous dough.

Caramelized Pear and Gorgonzola Quiche 12

At this point, you will be faced with a choice: You can flour a large surface, roll out the dough into the desired shape, carefully lift it off the work surface, have it break half way to your baking dish, start over, despair, and end up in prison for manslaughter by means of dough bullets.

I chose the lazy girl approach. For this, simply grab a small amount of dough, pat it in your hand until flat(ish), then press into your baking dish. Repeat until the entire surface of the dish is covered. The result sure ain’t as pretty as the manslaughter approach, I can tell you that. However, it works, it tastes the same, and you don’t get flour into crevices you didn’t even know existed in your kitchen.

The last step in both cases is to poke holes all over the crust with a fork, so as to prevent it from puffing up in the oven.

To see how this looks, check out the picture further down.

Now let’s turn to the part we all really want to talk about: the filling.

Caramelized Pear and Gorgonzola Quiche 3

For this, cook the onion and bacon in the same pan until the onion is softened and the bacon begins to brown ever so slightly. Melt in the butter, then add the brown sugar and cook for a couple of minutes, stirring all the time. Add the pears, turn down the heat and allow them to caramelize for about 5 minutes, stirring occasionally. Set aside to cool slightly.

Caramelized Pear and Gorgonzola Quiche 4-horz

In a separate bowl, beat the softened Gorgonzola into the eggs, along with the thyme.

Caramelized Pear and Gorgonzola Quiche 8Caramelized Pear and Gorgonzola Quiche 9

Then add the pear mixture, and salt and pepper to taste.

Caramelized Pear and Gorgonzola Quiche 11

Finally, pour the filling into your prepared quiche crust.

Caramelized Pear and Gorgonzola Quiche 13

Caramelized Pear and Gorgonzola Quiche 14

Bake on medium-low for 45 minutes.

Serve slightly cooled.

Caramelized Pear and Gorgonzola Quiche 15

Which means leaving it on the kitchen counter, and returning to find this:

Caramelized Pear and Gorgonzola Quiche 16My family are vultures. I hope you enjoy it as much as they did 🙂

 

Spinach-Bacon-Goat cheese Quiche

Spinach-Bacon-Goat cheese Quiche 2

A mi m’agrada la verdura. Sempre m’ha agradat. Quan tenia 6 mesos i em van començar a donar la papilla de cereals, li vaig dir a la meva mare que si volia, que se la mengés ella. Bé, tècnicament no li vaig dir, però suposo que amb una comunicació no verbal pseudotelepàtica (segurament li vaig escopir la papilla a la cara) va entendre que no me la pensava menjar pas, que, o em donava una llesca de pa amb tomàquet, o jo allò marronós i de textura inquietant no m’ho empassava. Però, en canvi, el puré de verdures em fascinava, era capaç de menjar-ne tant com me’n volguessin donar. Més tard, a l’escola, era l’única nena del menjador que volia repetir de primer plat els dies que hi havia mongetes tendres. Les cuineres flipaven, pobres. I de més gran, quan vaig començar a cuinar coses per mi mateixa, evidentment, vaig començar a fer plats amb verdura: una amanideta, que és fàcil de fer, verdura al vapor, unes verdures tallades a juliana al forn amb herbetes, cremes amb tot allò que trobava a la nevera… verdura en totes les formes possibles.

Ara que no vingui el típic graciós a dir: i no prefereixes una hamburguesa amb ceba caramelitzada i formatge, amb moltes patates fregides i amb molt de ketchup? Sí, és clar que sí. M’agrada la verdura però no sóc idiota.

Sovint dieu que no us agrada la verdura perquè no l’heu tastada en cap forma bona, només tristament bullida amb un raig d’oli, que convindrem que és una mica hardcore. Per això, avui m’he proposat convertir-vos en uns amants dels espinacs, verdura especialment verda i odiada, amb aquesta quiche, que és perfecta: d’entrada és bona només pel fet de ser una quiche, porta espinacs però el gust hi queda força camuflat, i porta formatge de cabra, que és com l’alegria de qualsevol plat. Ah, i bacon, que ja sabeu que tot sempre és millor amb bacon…

Spinach-Bacon-Goat cheese Quiche Prep 6

Spinach-Bacon-Goat Cheese Quiche

Servings: 4-6

Prep time:  45 min

You will need:

  • 1/2 kg frozen spinach (or the equivalent amount of fresh leaves)
  • 150 g bacon, chopped
  • 100 g goat cheese, chopped (see the picture above to get a look at the one I used)
  • 3 eggs
  • 1 cup milk (you can use cream, but I usually make a lighter version using milk)
  • 1 Tbsp butter
  • 100 g grated cheese (the type of cheese is up to you, I used a commercial gouda-cheddar mix which I personally love)
  • 1 sheet of pastry dough
  • some ground nutmeg (I’d say about 1/4 tsp or less, be careful, we don’t want a nutmeg-quiche!)
  • salt and pepper to taste

Preheat your oven to 180ºC. In a large pan thaw and cook the spinach for about 10 min with a splash of olive oil. They usually let go a lot of water, so the best course of action here is probably to place them in a strainer and press them down with a spoon so they release all the liquid. I’d post a picture, but you really don’t want to see the ugly, mushed up spinach leaves I have here. Scroll down a bit and check out the lovely, crispy bacon, which is so much more pleasing to the eye, and give our sad little spinach leaves some time to go from ugly duckling to cheese-swan. It’s like going through adolescence. Give them time. And cheese.

On a separate pan, cook the bacon until perfectly crispy. Now important: do not eat the bacon! Or at least, do not eat all the bacon. Or just make more bacon and eat that.

You can never have too much bacon.

Spinach-Bacon-Goat cheese Quiche Prep 1

Sauté the drained spinach in the spinach pan with the butter, nutmeg, salt and pepper until coated in butter. You get the picture: Spinach, yeah, sure, but with butter and bacon. And cheese.

Meanwhile, beat the eggs in a large bowl and add the milk, grated cheese, spinach and bacon. Stir until combined.

Spinach-Bacon-Goat cheese Quiche Prep 2Spinach-Bacon-Goat cheese Quiche Prep 3Spinach-Bacon-Goat cheese Quiche Prep 4

Line a 28cm pie mold with baking paper and press in te dough, making sure it covers all the edges of the mold. Now pour in the spinach-cheese-bacon-egg mix.

Spinach-Bacon-Goat cheese Quiche Prep 5

Sprinkle the goat cheese over the top. Bake for about 30 minutes, or until the pastry is golden brown and the quiche is set.

Serve it hot straight out of the oven. Or warm. Or cooled. It’ll be delicious either way.

Enjoy!

Spinach-Bacon-Goat cheese Quiche