Quiche (pronounced keesh) –noun
a pielike dish consisting of an unsweetened pastry shell filled with a custard and usually containing cheese and other ingredients, as vegetables, seafood, or ham: spinach quiche.
Making a quiche is high on my list of must-do kitchen projects. Luckily, with the birth of our baby and a loving husband who’s hands on in helping take care of her, my motivation is high to whip up something special. Yes indeed, the advent of a special moment calls for a mini-celebration, like the roasted tomato, caramelized onion and olive quiche which greeted us for breakfast this Friday morning.
Thanks to Yummy Magazine’s May 2010 issue for the recipe of this lovely quiche. A bit fussy to make but which gave me a satisfying sense of fulfillment to finish. Before this, I was quite content sampling Starbucks’ quiche lorraine with a tall glass of San Pellegrino arranciata. Now I can very well savor this at home, or share with friends at the next potluck party.
What I like about quiches is that they’re filling, yet healthy. A vegetarian or somebody who wants to lose weight (okay, that’s me) can choose veggies, seafood and herbs for the toppings, pop ’em in the oven and go. YUMMY’s current issue devotes six pages of pictures and recipes for an assortment of quiches, using delectable ingredients like pumpkin, feta, basil, mushroom, goat cheese, salami and the whole lot of them. I chose Roasted Tomato, Caramelized Onion and Olive because I had the ingredients in our pantry. Besides, didn’t I tell you this was special? 😉
The fact that I was able to successfully make this quiche says much about the reliability of my magazine guide. Here I am shown sifting flour and making the shortcrust pastry with YUMMY mag in front of me for easy reference. Sigh! It’s been a long time since I made empanada (and pastry). The important thing is to adhere to the step-by-step instructions and you’re good to go.
Two things that needed to be done: preheating the oven, and assembling all the needed ingredients (there was quite a number of them!) Butter, onion, garlic, pitted black olives, balsamic vinegar, brown sugar, heavy cream, milk, anchovy fillets…. to name just a few. What more, the tomatoes needed to be roasted in the oven. I almost quit half-way, but my determination to finish the quiche shone through 😀
Arranging the pastry in the tart pan and trimming the edges was easier said than done. Still, I was glad that the crust held up even after I put the egg mixture, caramelized onions, olives and roasted tomatoes. 😉
As this blogger learned, the first quiche was hard, but it was also the most memorable. Thanks to YUMMY for this wonderful recipe! If you are curious as to how my delectable quiche was done, from Step 1 to 7, it’s not too late to buy YUMMY’s May 2010 issue at your fave convenience stores and newsstands. The issue is a gem since it lists 50 places to eat cheap in Manila, as well as savory dishes you can cook on a budget of P125 or less. Isn’t that great?