Sunday, August 25, 2013

Quiche recipe and horn tableware

Hope you enjoy the recipe for my favorite quiche, which also launches the first items of the MaiTai Home Collection.



for the pastry

250 gr flour (9 oz)
1 tsp salt
1 tbsp herbes de Provence or dried thyme (optional)
125 gr unsalted butter, cold and cut into little cubes (4.5 oz)
50 gr (2oz) grated Parmesan cheese
1 large egg yolk (or two small ones)
cold milk

30 cm (12") buttered tart/pie dish

Combine dry ingredients and place into a food processor. Then add the butter and Parmesan cheese, and process until mixture becomes crumbly. Add the egg yolk and just enough milk so that a smooth dough ball forms. Roll out the dough (I place it into an open cut freezer bag, it makes rolling it out so much easier) and line the buttered tart dish.



Refrigerate for a couple of hours (I often leave it in the fridge overnight, it cuts down on preparation time on the actual day).

Prick the pastry shell several times with a fork and bake in a preheated oven (180˚celsius - 350˚FH) for approx 15 minutes (until light golden) Take out off the oven and let cool.



In the meantime, prepare the filling:

• 5-6 leeks
• 4-5 medim to large size mild onions
• 250 ml (8.5 oz) cream
• 2 eggs
• 1 tbsp Herbes de Provence or dried thyme (optional)
• 70 gr (2.5oz) grated cheese (Emmenthal, Gruyere or similar)


Wash and dry the leeks, discard the top part and cut them into 1 cm wide chunks


Peel the onions and cut them into medium half slices


Put a large frying pan over medium heat, coat with olive oil. Once the oil gets hot, fry the onions until they become translucent (about 8 minutes), add the leeks and continue to fry until the vegetables start to take some light golden color. Add salt and/or pepper to your liking and remove from heat.




Pour the onion and leek mix into the pre baked pie shell.


Place the cream and eggs into a bowl and whisk lightly until combined. Stir in the dried herbs,



 ..and pour the mix evenly over the vegetables.



Sprinkle the grated cheese on top



Place in preheated oven (180 Celsius/350F) and bake for approx 40 minutes. Let cool for about 15 minutes. The quiche can be enjoyed warm or at room temperature. The flavors will develop further over the next day, so you can prepare it also a day in advance. Store overnight in the fridge, and reheat in a moderate oven (preheated to 150˚ celsius - 300˚FH) for about 20 minutes.

 

Bon appétit!



For more info on the horn items pictured above and below, please click here


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38 comments:

  1. Dear MaiTai,

    You are making my mouth water with this wonderfull recipe along with a perfect start to finish explanation.
    Love also your new horn home collection will be a big hit, may I ask your horn servers where could I put them on show In my kitchen when not In use I notice you say keep away from sunlight and heat.
    Best Jane x

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    Replies
    1. I always exaggerate in the small print, dear Jane! It is perfectly fine to put the horn items on show in your kitchen, as long as they don’t get blasted with sunlight all day long, or stored right next to a radiator. If treated gently, horn stays beautiful for many many years.

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    2. Thank you MaiTai,

      Had a little giggle to myself re sunlight all day long, more like rain all day long where I live. So any horn should be safe in my kitchen then.

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  2. Hello dearest MaiTai,

    Your quiche looks absolutely delicious and I happen to love a good quiche. I will certainly give this a try.

    Your new additions, 'horn tableware', are very elegant and will dress up any table!

    Have a lovely week ahead!
    Simone :))

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    Replies
    1. Many thanks for the lovely comment, my dear Simone! Have fun cooking and baking x

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  3. Mmmh, how much I love quiches!! Very inviting pics, super lovely:-) Only yesterday we have had a leeks quiche, too:-)! I just added smoked salmon to it. The home collection looks really fantastic, such things aren´t to be found around here yet-fantastic idea, congratulations!!
    Warm hugs, Barbara

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    Replies
    1. Very delicious with the extra salmon too! I sometimes add some as well. Or, if there is any leftover (most of the time there isn’t !), we’ll have it the next day with some salad and smoked salmon on the side. Must stop thinking about this, it's nearly dinner time here!

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  4. Such a beautiful addition to the Mai Tai collection. As a child, we always used horn spoons to eat soft-boiled eggs. Horn is such a refined, rounded and beautiful material. I love the bowls!
    Hugs,
    Tana

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    Replies
    1. We have horn and bone spoons for soft boiled eggs too :-) Although the yolk usually gets soaked up by toasted bread ‘soldiers’ first... such a comforting little meal!

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  5. Mouthwatering quiche my friend...I will try this one! I can almost smell the onions cooking;)
    Congrats on the Home Collection launch! I adore horn accent pieces and try to buy whenever I come across them. Will hurry over to the 'click here' and click there to place an order!
    Bravo and a special toast to this launch, T xx

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    Replies
    1. Thank you for the warm welcome to the new horn babies, my dearest Trudye! Hope your package will be with you soon. Chin-chin to a happy weekend, I know yours will be fabulous xx

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  6. This is such a stylish addition to your collection! Makes me want to cook!

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    Replies
    1. Thanks so much. Have fun in the kitchen!

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  7. Love the home collection! I needed new ones as well bc my old horn ones broke...x

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    Replies
    1. Many thanks, dear Csw! Sad to hear re your old horn though <3

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  8. Congratulations on your new home collection. Best wishes for a creative, fructuous and fun adventure!
    xx Catherine

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    Replies
    1. Many thanks for the lovely and kind good wishes, my dear Catherine! x

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  9. The collection is lovely and I luff that you enjoy cooking so much.

    So soothing and creative x

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    Replies
    1. Happy kitchen greetings from one cooking lover to another x

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  10. What an excellent idea this new horn collection. All what I like and use even it is very delicate, we have to be careful on what is going inside. And when cleaning.
    And how "appetissante" your quiche looks.
    Perfect Mai Tai in all things doing. Congratulations.
    Xxx
    Monica

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    Replies
    1. How beautifully you described the horn, my dear Monica! Many thanks for the lovely and kind compliments. Bises xx

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  11. Oh my goodness, this looks SOOOO good! I am craving it at not even 10am. Thanks for the recipe, I am a big fan of quiche so will definitely be trying it.

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    1. It’s definitely time for a new blog post, I get hungry every time I look at the above! Have fun baking and cooking :-)

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  12. Mmh, this quiche looks divine! I will definitely try to make it, one day soon and am sure it will become a favourite as well. I love quiches! Thank you for sharing the recipe, my dearest MaiTai.
    Congratulations on the new items of the MaiTai Home Collection! They look trully elegant. What else could we expect from you? :)M xx






    ReplyDelete
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    1. Oh if you love quiches, I think you’ll really enjoy this one my dearest Manuela! Thank you for the lovely compliments and the warm welcome for the horn xx

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  13. Congratulations on your new range, Maitai! Your empire and stylish influence is growing year by year!

    Susan x

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    1. Many thanks for the lovely and kind comment, dear Susan x

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  14. The quiche looks yum! May I ask if there is you have used a herb in the pastry as I can see green/black specks of something - ground pepper corns or caraway?
    Congrats on the new home wares- they look very swish! SA :-)

    ReplyDelete
    Replies
    1. Merci! I have some of those lovely herbs from my trips to Nice :-)

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    2. So glad you asked the question! Completely forgot to mention the herbs. You can add them or leave them out. The herbs from Nice will be perfect!

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  15. Congratulations, dear, on your new Home Collection! The horn pieces are so very elegant, and lovely for any table. Since I'd had great luck with a few of your other recipes, I'm going to make the quiche later tonight and serve for dinner tomorrow night, allowing the flavors to meld together, as you suggested. What is the other ingredient(s) in the crust? A mixture of herbs?

    Warm orange hugs, dear.
    CS

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    1. Hope the quiche was a success, my dearest CS! And yes, I’ve thrown a tablespoon of herbs (Herbes de Provence, but you can use any herbs you like) into the pastry, but completely forgot to mention it! Thank you (and Scarf Addict) for pointing it out, I corrected the recipe accordingly <3

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    2. It turned out perfectly, dearest MT. Seeing that it was a mixture of herbs, I took a (lucky) guess based on where you live, and used herbs de provence!

      XX
      CS

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    3. So great to hear, my dear CS! Have a wonderful weekend xx

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  16. How delicious looking and perfect with salad. Do you make any other flavor quiche? Chin chin, Stacey

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    1. Thank you, Stacey. You can fill the pastry with any vegetable you like, or add fish or meat. I often vary the filling with seasonal produce :-)

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  17. The horn collection....oohhh, ahhhh!! Lovely!!
    Your quiche looks incredible. I've never used parmesan in the crust before, but I'm going to give it a whirl.
    Great Sunday brunch idea!

    Barbara A

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    1. So happy you like the look of both! I sometimes use a tsp of mustard powder in the crust instead, it is a nice variation as well. And yes, perfect for a Sunday brunch! Have a great weekend x

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