Italian Quiche ‘ADDC Style’

Quiches are a big part of French cuisine. Especially in the summer, which I always spend with my family-in-law in southwestern France, I make quiches several times a week.

There are an infinite number of variants, everyone can create their own. Here I share the recipe of my Italian quiche with you, a quiche that is also very popular with my customers in London.

You can eat them warm or cold. Served with a large salad, it’s a delicious lunch.

Recipe for the Italian Quiche Aux Delices de Caroline Style

  • Shortcrust pastry
  • 200g flour
  • 90 g Butter cut into cubes
  • 1 egg
  • 2 tablespoons of cold water
  • 1 teaspoon salt
  • Garnish
  • 2 – 3 tbsp eggplant caviar
  • 2 – 3 tomatoes
  • 125 g mozzarella
  • 30 g parmesan
  • Filling
  • 200 ml cream
  • 100 ml milk
  • 3 eggs
  • Salt pepper

Knead the ingredients for the dough either by hand or in a food processor.

Roll the dough out and place in a quiche mold, line with baking paper, fill with ceramic beans (or rice or dry beans) and bake blind for 15 minutes at 170 ° C.

I have found my ceramic baking beans here.

Remove from the oven after 15 minutes and remove the ceramic beans and the baking paper.

Cut the tomatoes into eighth and place into the bottom of the dish, sprinkle the grated Parmesan over them and top with the mozzarella cubes.

Place small dots of eggplant caviar in between. Whisk 200 ml of cream and 100 ml of milk with 3 eggs for the filling.

Season to taste and pour over the quiche. Bake at 170 ° C for about 40 minutes. Halfway through the baking time, turn the quiche by 180 ° for an even browning. The quiche is ready when it is still ever so slightly wobbly in the middle. If you bake the quiche for too long, the filling will tear.

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