Typically known as a French dish, the quiche is originally from Germany and the actual word means cake which comes from the word “Kuchen”. However, history show that from as early as the 14th century, cooks in Englandwere baking savoury custards in pastry, known as Crustade.
Plainly put, a quiche is a pastry shell with a filling of egg, milk or cream and other ingredients of choice, then baked until set. Although there are many recipesand varieties of quiches available, the most popular quiche is probably quiche Lorraine, which is filled with custard and smoked bacon or lardons.And of course there is also quiche Alsacienne, which contains bacon and onions. Originally, cheese was not added to quiches until much later. Gruyre is one of the most popular cheesesto add into a quiche.
In this recipe we make used of the delicate flavour of smoked snoek and lightly fried leeks. Feel free to add or alteringredients to your preference.
Serves 4 – 6
Preparation: 10 minutes
Cooking: 45 minutes
- 1 roll shortcrust pastry, thawed, but refrigerated – if you have time to make your own, follow the easy recipe below*
- 500 ml dried beans or raw rice – used for blind baking
- 10 ml olive oil
- 3 leeks, sliced and washed
- 250 g smoked snoek**, flaked
- 150 g grated cheddar
- 4 large eggs
- 150 ml milk
- 200 ml sour cream
- 5 ml Dijon mustard
- salt and pepper to taste
- Preheat the oven to 200C
- Line a greased quiche tin of about 23 – 27 cm in diameter with pastry – work light and quickly with the pastry so that it does not get warm and over worked. You don’t want a tough, chewy end result
- Cover the pastry in the tin with greaseproof paper and place the beans or rice on top; let the pastry rest in the fridge for about 15 minutes while you wait for the oven to come to temperature, then bake it for about 10 – 15 minutes – this process is called blind baking. Once done, turn the oven down
- Fry the leeks in a little oil until soft, then spoon it into the blind baked pastry shell. Add the flaked snoek and cheddar and spread evenly
- Whisk together the milk, sour cream, eggs, mustard and seasoning and pour it over the filling
- Bake at 180C for about 30 minutes until the quiche is perfectly set and a beautiful golden brown – be warned: your kitchen and wholehouse for that matter will be smelling like heaven!
- Serve the quiche warm with a simple garden salad or fresh sourdough bread
*In a food processor pulse 125 g flour, 55 g butter and a pinch of salt until the fat is rubbed into the flour. With the motor running, gradually add 30-45 ml cold water through the funnel until the dough comes together. Only add enough water to bind it and then stop. Wrap the dough in cling film and chill for 10-15 minutes before using.
**Instead of snoek, use cooked bacon, chopped ham or even shredded roast chicken.