Quiche are savory tarts
I want to make 2 quiche( or tarts) for my Sunday lunch group. I make a pretty tasty traditional bacon or ham and onion version. But when I have tried veggie versions (spinach/mushroom) they have come out kind of watered down tasting and boring. Any suggestions or recipes that amp up the flavor a bit? Does not need to be vegetarian, I just want to provide some variety. Quiche or tart recipes of interest but I will not be making any specialize crusts. Maybe the problem with my spinach/mushroom version was it was for a family member who hates onions. That restriction does not exist for this occasion.
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7 Comments
I did have a question about suggestion to wring out the spinach. It was fresh and dry before hitting the frying pan( added to caramelized onions), when exactly would I wring it out? Or is this pertinent if using frozen spinach? -- Thanks
Yes, I meant wringing frozen spinach. For sauteed fresh, I'd cook it pretty dry, as you did. If it gives up too much liquid, and you're concerned about overcooking the rest, you can drain off a bit to hasten the process.
Like amysarah, I would suggest "cheese plus"...in my case, a mild cheese (swiss or gouda) with a strong green (broccoli, or whatever looks good in the market).
Last, a straight-up wonderful red onion tart. You make this as written, or adapt it to your basic quiche recipe.
http://www.deliaonline.com/recipes/international/european/french/red-onion-tarte-tatin
Spinach needs to be very well 'wrung out' before being added to avoid being watery. I use a clean cloth or paper towel - when you think you've wrung it dry, keep going! For onions, I'd suggest chopping them smaller to blend/be hidden in the filling, rather than omitting - they deliver a lot of flavor.
I made David Lebovitz's Ham, Blue Cheese and Pear Quiche from 'My Paris Cookbook' over the holidays - unique and very rich, but huge flavor and delicious. If you have picky eaters, I think you could sub blue cheese with Gruyere or even white cheddar. He uses a 'special' tart pastry (with cornmeal) but it's not hard - and I think a regular (pate brisee) would work fine too, if you prefer that.