This was a popular item on our menu at Chez Chloé. Deep dish savory torte. Deep dish quiche. Let me know if you think of the perfect name. Honestly, I can’t remember where I saw this the first time or if I made it up. I don’t think I can take the credit for the original idea but this is my recipe.
This is a great dish to serve for a Sunday brunch or to bring to a gathering. I brought this last week to my choir rehearsal…. and I was an hour late. 30 minutes because I had the start time wrong and 30 minutes because I forgot how long this monster needs to cook. So give yourself a break and do it the night before. You can warm it up in the morning. Or if you insist on baking it fresh… have your crust ready in the springform, your veggies sautéed, and your egg mix ready to pour. Then just put it together and bake. Or how about make it for dinner.
What I love about this is you can really use what’s available in your fridge for the garniture (filling). Leftover veggies, sausages etc. Spinach, sun-dried tomatoes, artichoke hearts and feta is a great combo too.
Crust first off… I’m giving you the recipe for a double crust. You can use 600g for the quiche and then save the other approx. 300g for a small apple tart.
Deep Dish Quiche- Print Recipe Here
- 500g all purpose flour
- 1 tsp salt
- 250g cold butter
- 2 egg yolks
- 100ml cold water
- Springform panwrapped with foil up the sides to protect from leakage.
Place flour, salt and butter in a food processor and pulse till mixed. If doing by hand, cut butter into small pieces and work into flour with hands until it almost resembles sand. But don’t take so long doing this that the butter melts!
Put flour/butter mix into a bowl. Make a well, add yolks and water and use a light hand or a wooden spoon to mix till just combined. Give it 3 good kneads with the palm of your hand. Make a 600g disc and a disc of leftover dough. Wrap both in plastic and place in fridge to rest a minimum of 30 minutes.
Roll dough into a crust fitting your spring form. Bring up the sides and keep the edge towards the inside of the mold. Cover again in plastic and return to fridge for 2nd rest while you are preparing the filling.
- First preheat oven to 400°
- This is what I used for veggies but make use of what you have available. Same for cheese.
- 1 zucchini
- 1 red pepper
- 1 yellow pepper
- 2 small red onions
- 2 cups whole small mushrooms
- ½-1 can artichoke hearts
- 12 eggs
- 300ml cream
- 300ml whole milk
- 1 tsp fresh mustard or ½ tsp dried mustard
- dash nutmeg
- salt and pepper to taste (but usually at least ½ tsp salt)
- ½ tsp dried thyme or herbs of your choice… fresh are nice too.
- 1 cup shredded gouda cheese (or what’s available in your fridge)
Sauté and drain veggies.
Beat or whisk eggs, cream and milk till combined and herbs and seasoning.
Remove crust from fridge and cover the bottom with cheese. Add sautéed vegetables and artichokes.
Keep a few peppers aside for decorating.
Carefully pour egg mixture over vegetables. Garnish with peppers in a pleasing manner.
Bake at 400° for approx. 45 mins. Turn down temp to 375° for another 30-40 minutes. Quiche is done when it is firm in the center. If crust edges begin to darken toward the end, place foil lightly over the top.
And last but not least is this damn can of artichokes. I went to bed thinking, don’t forget those damn artichokes. So my quiche was just in the oven and what do I see sitting on my counter? Right. The damn can of artichokes. If you think you will forget something you will. So either paste a big note on your wall or stick that can in the oven or in your sink or somewhere it will NOT hide. I pulled the quiche back out and poked in artichoke pieces by hand.
And one last photo of the pie 🙂
Yum …. I can still remember enjoying this tasty dish on many occasions when Wendy was back on the rock serving up these delicious culinary gifts. Memories are good … no calories!
I love your blog. I am nominating you for The Versatile Blog Award.
goodness, that looks yummy — suppose you could also provide recipe directions in equivalent quarts and cups and teaspoons, for those of us following you in the states? i’m not sure if the equivalents i have are accurate.
not to worry if it’s too much trouble — i’ll find out if my table of equivalents is good or not when i try to make one myself. 🙂
Hi Kay- I’m working on it. I’ve got one link up and will gather more. Happy to see you reading here. x
love reading your blog — i don’t do much on facebook or any social media except for your blog, but makes it seem like we’re having a conversation. glad you saw my comment and replied. oh, and congrats on the nomination. unfortunately have no idea how to help out since no one i know (except you 🙂 ) writes blogs.
no hurry about the conversions, it’s not that big a deal, but i’m pretty sure a lot of your buds over here like to keep up with you and Chloe also. (and speaking of Chloe — she’s gorgeous!)
I posted one conversion link and will get another on today. Funny isn’t how we can all connect. I love it!
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Reblogged this on mealsfromthemarket and commented:
My husband LOVES making quiches, this one might be right up his ally. We are working on eating more locally grown foods, and the items you have in this recipe are all items we’ll be able to purchase from our local farmer’s market this season… I think we’ll give it a go, well at least I’ll make him give it a go and I’ll eat it! 😉
I love the idea of putting the crust in a spring form pan! Thanks for the tip!
Your welcome. I can’t remember where I first saw something like this. But I loved it. Makes a real meal!
Did I miss the size of the springform pan? I’m assuming it’s 9″ (about 23cm), but want to make sure before I make this.
So sorry for the delay- It is a 9×3 inch. It is a hearty slice and does take some time to bake and there will be residual cooking after it comes out. The crust keeps it from leaking but I still wrap it in foil. One time I tried doing a fritatta and I was like WTF? it’s leaking out all over. I literally forgot it had been the crust keeping it in. DOH. Anyway. It’s a great way to use up whatever is in your veggie bins and other bits.