I know this recipe has nothing to do with soup, but I was cooking it the other day for lunch and being one of my “specialities “I felt like sharing it with you as well.
A quiche is a great option to take to gatherings and to cook when entertaining at home; I’ve been cooking this for years, but when I first served it for a birthday brunch some years ago everybody liked it so much that I started doing it for this sort of events since then too.
There are two phases in its making: the pastry crust and the filling. As for the pastry you could also use a bought one when in a hurry and as for the filling it can be whatever you wish, I usually cook this one along with a quiche Lorraine. However, when it comes to the pastry crust, I hardly recommend to try the home-made, you’ll see how easy it is to make and how much healthier, the bought ones usually contain high percentages of hydrogenated fat (the worst kind).
Quiches are big in Argentina, my home country, they are part of everyday menus in most families and restaurants; in fact, my grannie Dina (my mum’s mum) used to cook a ham&cheese one very often that the whole family loved and she was the one who taught me the pastry dough that I’ve been using for around 20 years already. I have no idea where or from whom she got the recipe, and of course, there is no need to say that although I like my results, I could never make it taste exactly like hers.
In today’s version I used whole-wheat flour instead of white for the pastry, but you can easily switch them using the same measurements. I created the filling using a classic spinach filling formula with a French inspiration twist. Shall we try it?