Can I also use ready-made dough instead of making it myself?

Of course you can do that if you're in a hurry, but honestly? A homemade shortcrust pastry is so much crispier and more flavorful. Do you have some time? Then make it yourself, the difference is truly immense! If you really don't have time, opt for a quality shortcrust pastry from the refrigerated section.

Why should I 'blind bake' the dough first with beans or rice?

That's the trick for a crispy crust! By baking the dough for 30 minutes with a weight (the beans) on top, you prevent the crust from rising or getting soggy once you add the egg mixture and vegetables. This way, you get that perfect crunch.

What is mizuna and where can I find it?

Mizuna is a Japanese leafy green that's a bit of a cross between arugula and mustard greens: deliciously peppery! If you can't find it in the store? Then simply substitute it with arugula or young spinach. That works just as well for a fresh salad.

Quiche with goat cheese, smoked salmon, and eggplant

Name: Quiche with goat cheese, smoked salmon, and eggplant
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 2 leek whites; 1 shallot; butter; 1 aubergine; olive oil; 100 g small green asparagus; 2 eggs; 200 ml cream; nutmeg; 200 g smoked wild salmon; 2 thick slices of goat cheese with a 1.5 cm rind; pepper and salt; 250 g flour; 110 g cold butter, diced; 60 ml cold water salt; 1 red onion; 1 kohlrabi; 1 Granny Smith apple; 200 g mizuna (or arugula or rapini); 1 lime; 0.5 chili pepper; 2 tablespoons olive oil; 2 tablespoons hazelnut oil 1 tablespoon honey pepper and salt

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Next Level

Come on, who doesn't love a freshly baked quiche? But today, we're skipping the standard versions and going for next level. This quiche with smoked wild salmon, creamy goat cheese, and deliciously grilled aubergines is the perfect way to truly spoil yourself (and your guests). It might be a little more work, but believe me: that first bite is worth gold! Whether you're planning an elaborate Sunday lunch or just feel like doing some serious cooking: this is your recipe. Roll out that dough, grill those veggies, and enjoy the wonderful aromas wafting from your oven. Let’s cook, folks! It’s going to be delicious!

Come on, who doesn't love a freshly baked quiche? But today, we're skipping the standard versions and going for next level. This quiche with smoked wild salmon, creamy goat cheese, and delicio ...

Ingredients

What do you need?

Quantity: 4P

The filling
2 leek whites
1 shallot
butter
1 aubergine
olive oil
100 g small green asparagus
2 eggs
200 ml cream
nutmeg
200 g smoked wild salmon
2 thick slices of goat cheese with a 1.5 cm rind
pepper and salt

The crust pastry
250 g flour
110 g cold butter, diced
60 ml cold water salt

The salad
1 red onion
1 kohlrabi
1 Granny Smith apple
200 g mizuna (or arugula or rapini)
1 lime
0.5 chili pepper
2 tablespoons olive oil
2 tablespoons hazelnut oil 1 tablespoon honey pepper and salt

2 leek whites
1 shallot
butter
1 aubergine
olive oil
100 g small green asparagus
2 eggs
200 ml cream
nutmeg
200 g smoked wild salmon
2 thick slices of goat cheese with a 1.5 cm rind
pepper and salt

250 g flour
110 g cold butter, diced
60 ml cold water salt

1 red onion
1 kohlrabi
1 Granny Smith apple
200 g mizuna (or arugula or rapini)
1 lime
0.5 chili pepper
2 tablespoons olive oil
2 tablespoons hazelnut oil 1 tablespoon honey pepper and salt

Preparation method

How do you make this?

Make the dough. Put the flour, butter, and a pinch of salt in the food processor. Mix until the mixture has a sandy texture.

Add the water and continue to mix until you have a homogeneous ball. If it doesn't work, add a little bit of water. Remove the dough from the machine, form it into a ball, and wrap it in plastic wrap. Let it rest in the refrigerator for at least 30 minutes.

Preheat the oven to 185 °C.

Cut the leek into fine pieces. Peel the shallot and chop it finely. Melt a knob of butter in a pan and sauté the leek and shallot.

Slice the eggplant into pieces about 1 cm thick. Sprinkle the slices with salt and brush them with olive oil. Heat a grill pan and roast the eggplant slices on one side. Season with pepper, brush with olive oil, turn them over, and roast them on the other side.

Steam the green asparagus until tender, about 4 minutes.

Beat the eggs with the cream. Season with nutmeg, pepper, and salt.

Remove the dough from the refrigerator. Sprinkle the work surface with flour. Roll the dough a few times with a rolling pin to soften it. Roll out the dough to about 0.5 cm thick.

Place a sheet of baking paper in a baking dish and lay the dough in it. Place a second sheet of baking paper on the dough and cover the bottom with dry beans, rice, or lentils. Bake the quiche crust in the oven for about 30 minutes until it is nice and crispy.

Remove the baking dish from the oven and remove the baking paper and lentils.

Spoon the leek into the baking dish. Place the eggplant slices, green asparagus, and salmon on top. Break the goat cheese into pieces and place them on top. Pour the egg mixture over it.

Put the quiche in the oven and bake for about 20 to 25 minutes.

Meanwhile, make the salad. Peel the onion and cut it into strips. Peel the kohlrabi and grate it finely. Remove the core from the apple and cut it into thin slices. Mix the mizuna with the onion, kohlrabi, and apple.