“A recipe has no soul. You as the cook must bring soul to the recipe.” ~ Thomas Keller
This recipe is one of my prized possessions, and I can’t believe I waited so long to share it with you. I am choosing not to be humble and arrogantly declare I am a queen at quiches, and it’s one of the few dishes I will happily whip up at any given time.
Last week, I made this quiche after almost three years, and it made me feel rather accomplished. I recorded the makings on Snapchat – my new favourite social media portal, and am incredibly proud of myself for learning it. I am attempting to put something cool, something food related and share Kitchen Therapy journeys with you on Snapchat. I do struggle with technical stuff and take ages to get the hang of these things (yes, go ahead judge me!). Oh, and I believe there is something even cooler now called Insta-stories, but I doubt I have the capacity to learn that at the moment!
The few of you who know me well, will know just how pathetic I am at anything that requires technology. An iPhone, laptop, photography, designing – I suck (excuse my French!) at all of it – kind of ironic, considering these are essential for the success of a food blog!
However I am learning something new everyday, trying something different every other day, and I am feeding my loved ones far too many calories on a daily basis! So, if you have been following me for a while, do send me messages of encouragement, and do tell me if you have noticed any improvements – I just got this website updated, thanks to a wonderful team and I put in a small picture of myself (I don’t usually like my own photos!).
Suggestions, recipe demands, opinions… please send them in at: email@example.com || Follow me on Snapchat: kitchentherapy1
The classic French quiche has a few parts, and may sound daunting, but making pie dough is one of the most therapeutic activities I enjoy. The other components are jokingly easy, and once you’ve made it a couple of times, I promise you won’t need to look at the recipe again. A quiche does not have any garlic to it, and the only seasoning that traditionally goes in is salt, pepper, dill and nutmeg
The major mastery required is to roll out the best crust, which is thin, but not too thin, crispy but flaky, and just right which you can find here: Savoury Pie Crust. This dough is enough for an 11 inch pie, and some left over to make a smaller Cheese + Tomato Pie.
You can vary the fillings with options such as: – spinach, peppers, corn, broccoli, baby tomatoes, asparagus, sliced potatoes, roasted sweet potatoes or caramelized onions. Non-vegetarians can add in bacon, ham, sausage or seafood. Get creative, use leftovers… and remember to add a wonderful amount of cheese!
About: I used a pepper flavoured cheddar cheese, but you can use any cheese that melts well. Britannia or Amul cheese work fine, but I would recommend reducing the salt portion. You can use any and as many vegetables, lightly cooked beforehand.