A quiche is a savory tart, originally a French preparation based on a crunchy neutral dough and a creamy egg and cheese filling; it can be filled with the ingredients that you think combine best. This quiche is filled with an elegant touch of fresh cherry with bacon and cheese that will blow your mind!
1 1/2 cups wheat flour, 250 grams, for the shortcrust dough
1/2 teaspoons salt, for the shortcrust pastry
1 teaspoon sugar, for the shortcrust pastry
1 egg, for the shortcrust pastry
1 cup butter, 125 grams, for the short dough
3 tablespoons water, cold, for the shortcrust pastry
flour, to extend
butter, to grease
1 1/2 cups whipping cream, for the mix
3 eggs, for the mix
1/8 teaspoons nutmeg, for the mix
1/2 teaspoons pepper, for the mix
salt, for the mix
1 cup onion, filleted, for the filling
2 tablespoons butter, for the filling
2 tablespoons raw sugar, for the filling
1 1/2 cups cherries, fresh, in half, without bone, for the filling
3/4 cups bacon, fried, chopped, for the filling
1 1/2 cups Manchego cheese, grated, for the filling
1/2 cups goat cheese, in large pieces, for the filling
1/4 cups chives, chopped, for the filling
1 tablespoon apple cider vinegar, for the vinaigrette
1/8 teaspoons garlic powder, for the vinaigrette
1 teaspoon salt, for the vinaigrette
1/4 teaspoons pepper, for the vinaigrette
1/2 teaspoons sugar, for the vinaigrette
1/2 cups olive oil, for the vinaigrette
2 cups baby arugula
1/2 cups spearmint, chopped
Preparation
25 mins
1h
Low
For the shortcrust pastry, on a flat surface pour the flour, with your fist make a hole in the center, place the salt, sugar, egg and butter, mix with the help of your hands imagining that you are crumbling sand, this will help not to overwork the dough. When the ingredients are moderately integrated, pour the cold water and finish incorporating. Form a ball with the dough, cover with plastic wrap and refrigerate for 30 minutes.
Spread the dough out on a floured surface, transfer to a greased tart pan and remove the excess, so that the pan is completely covered. Place a circle of aluminum foil on the dough and some beans, chickpea or rice. Bake for 25 minutes at 180 ° C. Take out of the oven, remove the grains, the aluminum and let cool.
For the egg mix, pour the eggs into a bowl and beat with a handheld balloon whisk until the color becomes uniform and the texture is a bit fluffy. Add the whipping cream, nutmeg, pepper and salt, keep stirring until integrated.
For the filling, heat a pan over medium / low temperature and add the butter and onion, cook until transparent and add the muscovado sugar, continue stirring until the onion turns light brown. approximately 15 minutes.
Preheat the oven to 180 ° C.
Assemble the quiche, on the base of pre-cooked cake, integrate the ingredients evenly; the caramelized onion that you previously made, the cherries, the bacon, the Manchego cheese, and the goat cheese. Carefully pour the egg mix over the ingredients until the quiche is filled, sprinkle with the chives.
Bake for 45 min, until perfectly browned on the top, remove from oven and let cool to room temperature.
For the salad, while the quiche is cooling, make the vinaigrette by mixing the vinegar, garlic powder, salt, pepper and sugar in a bowl; Incorporate the olive oil in the form of a thread and beat with a hand mixer constantly to form the vinaigrette; Mix the arugula and mint with the vinaigrette.
Serve the quiche with the arugula salad on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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