Cherry Quiche

Name: Cherry Quiche
Prep time: 85 min
Cook time: 60 min
Yield: 10
Cuisine: Francesa
Ingredients: 1 1/2 cups wheat flour, 250 grams, for the shortcrust pastry; 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 shortcrust pastry; 3 tablespoons water, fried, for the shortcrust pastry; flour, for rolling out; butter, for greasing; 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, sliced, for the filling; 2 tablespoons butter, for the filling; 2 tablespoons raw sugar, for the filling; 1 1/2 cups cherries, fresh, halved, pitted, 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

Mayte Rueda

A quiche is a savory tart, originally a French preparation made with a neutral flaky crust and a creamy filling of egg and cheese; it can be filled with ingredients that you think go best together. This quiche is filled with an elegant touch of fresh cherry with bacon and cheese that will drive you crazy!

Reviewed by Editorial Team of Kiwilimón

Published: 30-10-2020

Preparation

25 mins

Low

For the shortcrust pastry, on a flat surface, pour the flour, make a well in the center with your fist, add the salt, sugar, egg, and butter, and mix with your hands as if you are crumbling sand, this will help to avoid overworking the dough. When the ingredients are somewhat combined, pour in the cold water and finish incorporating. Form a ball with the dough, cover with cling film, and refrigerate for 30 minutes. Roll out the pastry on a floured surface, transfer it to a greased tart pan, and remove the excess so that the pan is completely covered. Place a circle of aluminum foil over the pastry and some beans, chickpeas, or rice. Bake for 25 minutes at 180°C. Remove from the oven, take out the beans, the foil, and let cool. For the egg mix, pour the eggs into a bowl and whisk with a hand whisk until the color becomes uniform and the texture slightly fluffy. Add the heavy cream, nutmeg, pepper, and salt, and continue stirring until well combined. For the filling, heat a pan over medium/low heat and add the butter and onion, cook until translucent and add the brown sugar, continue stirring until the onion turns light brown, about 15 minutes. Preheat the oven to 180°C. Assemble the quiche, on the pre-baked tart base, evenly distribute the ingredients; the caramelized onion you prepared earlier, the cherries, the bacon, the manchego cheese, and the goat cheese. Carefully pour the egg mix over the ingredients until the quiche is full, sprinkle the chives. Bake for 45 minutes, until perfectly golden on top, remove from the oven and let cool to room temperature. For the salad, while the quiche is baking, prepare the vinaigrette by mixing the vinegar, garlic powder, salt, pepper, and sugar in a bowl; gradually add the olive oil in a steady stream while whisking continuously to form the vinaigrette; toss the arugula and mint with the vinaigrette. Serve the quiche with the arugula salad on top.