Preheat the oven to 180 degrees
Cut the bacon into cubes or small, thin strips (I used ready-cut) and heat it a little in the pan; the cheese is cut into strips or scraped on a large grater.
Drain the tuna and make small pieces with a fork
If you like, you can cut the onion into scales and fry it in olive oil, until it becomes soft and slightly caramelized.
Grease the tart form with butter and cover it with tart dough (it is ready made in the supermarket). Place the bacon in the tray and place the tuna, chopped green parsley on top (optional onion). Place the cheese and pour over well beaten eggs with sour cream, salt, pepper. Bake for about 30-40 minutes.
Quiche with mushrooms
Quiche is a delicious savory tart, typical of French cuisine. Among the basic ingredients we find in a quiche are eggs, sour cream and brisée dough. We can add to the filling various vegetables (mushrooms, leeks, onions, spinach), bacon, chicken or turkey, cheese. It is a salty tart very simple to make and although we can buy brisée dough from the market, I recommend you make it at home because the preparation is not complicated at all.
Ingredient & # 8211 Quiche with mushrooms (shape 24 cm ø)
- 125 g mushroom mushrooms
- 1 tablespoon olive oil
- 100 g bacon
- 50 g boiled peas
- 1 salad / 1 small onion
- 30 ml of semi-dry white wine
- 3 eggs
- 100 ml sour cream
- 60 g grated cheese
- 1 teaspoon breadcrumbs
Preparation & # 8211 Broken dough
- Put the flour in a bowl and add in its center the cold butter, cut into cubes. Knead until you incorporate the butter into the flour and you get a crumbly dough. Gradually add the cold water in which we dissolved the salt and knead until the brisée dough is homogeneous.
- Wrap the dough in food-grade plastic wrap and refrigerate for at least 30 minutes.
Preparation & # 8211 Quiche filling
- Wipe the mushrooms with a damp cloth, then cut them into thin slices. Heat the oil in a non-stick pan and add the finely chopped salad. Saute for about 1 minute, then add the mushrooms. Stir, sauté for another 1 minute, then add the white wine, salt and pepper to taste.
- Leave the mushrooms on low heat until the alcohol evaporates and there is no liquid left in the pan, then turn off the heat and let them cool.
- Cut the bacon into small cubes and sauté in a non-stick pan for 2-3 minutes or until browned (do not add oil to the pan because the bacon is quite greasy and will leave its own fat in the pan). Remove the bacon cubes on a plate lined with absorbent kitchen paper and let them cool.
- We put eggs in a bowl and beat them a little with the aim. Add sour cream, grated cheese and mix. Add the mushrooms, bacon, boiled peas, salt and pepper to taste.
- Stir until completely homogenous.
How to prepare & # 8211 Quiche with mushrooms
- Spread the dough on the table powdered with flour, in a sheet about 6 mm thick. Place it in a tray lined with butter and cut the edges so that the dough covers the bottom and the inner edges of the form.
- Prick the dough from place to place with a fork and dust it with breadcrumbs. Add the filling, level it, then bring the edges of the dough in the center of the tart and squeeze it between your fingers from place to place.
- Bake the quiche with mushrooms in the preheated oven at 180 ° C, for about 30-35 minutes, or until evenly browned.
- Remove the tart from the oven, let it cool, take it out of the mold and place it on a grill. We can serve it hot or cold.
A glass of Rosé Ceptura from Crama Rotenberg perfectly accompanies this delicious quiche. It is a sophisticated wine, very strong but fruity and floral. Serve this fragrant wine at a temperature of 8-10 ° C. You can also enjoy it next to summer salads, dishes based on seafood, fish, pasta, risotto, light entrees, etc.
Quiche with tuna
How to prepare the dough: For the dough, in a bowl, mix the flour with the butter cut into pieces. When you get a sandy dough add the egg, salt and cold water. Knead well until you get a crust. Then form a ball, wrap it in plastic wrap and refrigerate for 15 to 20 minutes before use.
How to prepare quiche: Spread the dough prepared earlier on the work surface sprinkled with flour and then put it in the pan greased with butter. Cut off the excess and prick several times with a fork. In order not to swell, cover with baking paper and put beans or rice (which you have in the house) and bake the top for 10 minutes at 200 & degC. When it is slightly browned, take it out and leave it to cool until you prepare the filling.
For the filling: put eggs, milk, cream, salt, pepper and grated Emmental in a bowl and mix everything well. In the pan, add the chopped tuna, capers, chopped parsley and the egg and sour cream mixture prepared earlier. Put in the hot oven at 175 & degC for 45 minutes or until well browned.
Gluten-free spinach quiche
This recipe reminds me of my childhood. If this quiche with spinach It reminds you of something, my recipe will delight you with its special aroma, healthy taste and joy of preparation.
Spinach quiche it has its origins in France, as its name suggests. This nation is a champion of good food and wine, and salty quiche it was originally made from bread dough, and later replaced with a finer dough, such as pastry. Today I present you a recipe for healthy quiche that does not contain flour or gluten.
The recipe for gluten-free spinach quiche It is full of healthy ingredients, and the main ingredient is probably the most nutritious leafy plant and has a lot of vitamins - spinach, which helps to lose weight and contains calcium, and the amount of protein you need is provided by cow cheese. In this recipe you can use any type of cheese together with cottage cheese. I really like to add some grated mozzarella. This healthy pie with spinach has low in calories and low carb, so it is ideal as a food in diet.
This recipe will be to your liking if you are looking for an excellent source of antioxidants - corn and mushrooms low in carbohydrates. This healthy and gluten-free spinach quiche it can be prepared in less than half an hour and you can serve it with your friends or you can eat it for dinner, it is healthy and full of protein.
Put the ingredients for the dough in a bowl: flour, egg, butter cut into pieces (must be cold) and water. Stir until you get a dough. Form a ball of dough, wrap it in plastic wrap and refrigerate for 45 minutes.
After 45 minutes, spread the dough on the work surface for homogenization and then put it in a tart form. Cut the excess dough with a knife and prick several times with a fork. Add baking paper and place beans on it to bake evenly. Bake the top for 20 minutes at 200 & degC. When it is slightly browned, take it out and leave it to cool
For the filling, fry the bacon until golden brown. Remove and place on absorbent napkins to remove excess fat. Beat eggs, add sour cream and chopped emmentaler. Salt and pepper.
Sprinkle the bacon over the baked and cooled dough and then pour the egg, sour cream and emmentaler mixture. Put back in the hot oven at 170 & degC for 45 minutes until well browned. It can be served hot, but it is good and cold.
PIE / QUICHE WITH ONION
I really like quiches, I love their crust like crazy & # 8211 I'm ready to eat it even without the filling
Quiche can be served as an appetizer at home or in nature, but also eaten as a staple at lunch or dinner accompanied by a salad of fresh vegetables. On the pages of this blog you can find other recipes for quiche & # 8211 with bacon and onion (https://blogcusaresipiper.wordpress.com/2013/05/25/quiche-lorraine-cu-bacon-si-ceapa/) and with asparagus (https://blogcusaresipiper.wordpress.com/2013/05/28/quiche-tarta-cu-sparanghel/). In this article I suggest you make one with onion and cottage cheese (or ricotta).
for the crust:
flour & # 8211 200 gr
unt & # 8211 100 gr
cold water & # 8211 50 ml
for the filling:
onion & # 8211 3-4 pcs.
unt & # 8211 20 gr
eggs & # 8211 3 pcs.
sour cream & # 8211 150 ml
cottage cheese (ricotta) & # 8211 200-250 gr
patrunjel & # 8211 4-5 fire
We make the dough for the crust, mixing all the ingredients (details here: https://blogcusaresipiper.wordpress.com/2013/05/25/quiche-lorraine-cu-bacon-si-ceapa/) and put it in the fridge for 30 minutes.
Meanwhile, prepare the filling. Chop the julienne onion, scald it with boiling water, drain it in 10 minutes and heat it over a very low heat in butter until it becomes translucent. Let cool.
Beat 3 eggs with salt, add sour cream, cheese, chopped parsley, pepper. When the onion has cooled, mix it with the cream obtained.
Take the dough out of the fridge, spread it with the rolling pin and arrange it in a pan greased with butter, making edges. Spread a disk of baking paper over the dough, pour dry beans or other berries and put in the preheated oven (180 degrees) for 15 minutes, then remove the berries with paper and put the tray in the oven for 10 minutes & # 8211 so the dough bake a little and it will not stick.
Pour the cheese and onion filling over the dough. Bake for 35 minutes. The quiche is ready! Good appetite!
Quiche recipes for every occasion, from picnics to buffet parties. Choose from traditional quiche Lorraine or veggie, vegan and even crustless versions.
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You can make and freeze this pretty quiche ahead of time. It serves eight so perfect for an impromptu spot of entertaining lunchtime
Goat & # 8217s cheese & # 038 watercress quiche
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See you soon with delicious new recipes.
200 ml of milk
200 ml sour cream for cooking
1 tablespoon nutmeg
100 g of bacon
100 g smoked salmon
50 g of dried tomatoes
100 g Gruyer cheese
Mix the flour with the salt, add the yolk, diced butter and water or tomato juice. Knead a dough with the help of the Electrolux Assistant.
Add finely chopped green basil to half of the water-kneaded dough. Wrap all 3 doughs in cling film and let them rest in the fridge for at least 30 minutes.
Meanwhile, cut the salmon and bacon into small cubes. Grate the cheese. Mix the milk with the cooking cream, eggs, egg yolk, nutmeg, salt and pepper. Leave the mixture to cool. Spread the dough with a rolling pin and place it carefully in the small quiche trays.
Put bacon in the ones with normal dough, salmon, dill and chives in the ones with dough with tomato juice and sun-dried tomatoes in the trays with basil dough. Then fill each quiche with the mixture of eggs, milk and sour cream. Add grated Gruyer's cheese over the quiche with bacon and sun-dried tomatoes.
Put the trays for 35 minutes in the oven heated to 180 degrees Celsius. Enjoy a picnic with a glass of cold wine.
Certainly many of the readers of this blog have heard of pasta with carbonara sauce, the latter having bacon as a basic ingredient. Moreover, I am sure they tasted this goodness. But, I bet not everyone had the opportunity to eat pasta with tuna carbonara sauce. I have to tell you that I prefer it because of its lower fat content. If I intrigued you then let me tell you how to cook.
INGREDIENTS (for 2 pers.): ESTIMATED TIME & # 8211 20 min
paste & # 8211 200 gr
canned tuna (it is desirable that the tuna is not in oil) - 2 boxes of 56 gr each
sour cream (cream) & # 8211 125 gr
grated cheese (parmesan or grana) & # 8211 2 tbsp
or & # 8211 1 pc.
garlic & # 8211 1 puppy
olive oil & # 8211 2 tbsp
We boil water for pasta (usually 1 l of water for every hundred grams of pasta). When it boils, add salt and add the pasta, mix it and let it boil, and we take care of the sauce.
Heat 2 tablespoons of olive oil in a wok pan and place the crushed garlic clove with the back of a knife blade (it will flavor the oil). When the garlic is browned on both sides, take it out and throw it away. In this oil we pour the cream, and when it gets hot & # 8211 and the crushed tuna from the cans. Salt and pepper.
Separately beat the egg lightly with a fork.
When the al dente pasta has boiled (respect the time recommended on the package), drain it and pour it into the sauce pan. Mix well and wait about 30 seconds for the & # 8222heat & # 8221 to pass, then pour the beaten egg (be careful, if the pasta is very hot, the egg may catch, and this is not desirable). That's it! the pasta is ready. Serve with grated cheese.