What did I do with my first ever homemade spelt quiche crust?
I made it into one of my favorite recipes to date.
Like I said in my last post, living in France has made me want to learn how to make quiche. Unlike the crust, I’ve been practicing on the filling for about a year now. First, I tried other peoples’ recipes (I’m a fan of this one on Clotilde’s blog Chocolate & Zucchini). Then, I started experimenting with some of my own.
My roasted red pepper and goat cheese quiche was quite a project, and, including the crust, I’ve broken it down into 7 steps. Don’t worry, they’re little steps.
What I liked best about this quiche was that it tasted wholesome, thanks mainly to the crackly texture and nutty flavor of the spelt flour (and the sesame seeds decorating the edges of the crust). It also tasted gourmet, thanks to the freshly roasted red peppers and melted chèvre. Like my squash blossom recipe, you need to have the right goat cheese. I asked my local fromager for advice and she recommended a fresh goat cheese from Charente (Domaine de Sansac). Of the selection she proposed, she said most people chose this one for cooking. It was good advice. Now for the recipe:
Spelt pie crust
2 red bell peppers
1/2 large red onion
A handful of pine nuts
1/4 cup crème fraîche (or other cream or milk)
1 tablespoon Dijon mustard
Fresh goat cheese (about 1/3 cup, cut or broken into small, half-inch pieces)
Brown sesame seeds (toasted)
Freshly ground pepper
Dried herbs, such as thyme
Step 1: Roast the peppers
1. Clean and cut peppers into 6 pieces each.
2. Place on baking sheet and drizzle with olive oil, salt and pepper.
3. Bake at 425 degrees F (220 degrees C) for 45 minutes, or until roasted. Turn over from time to time, at least halfway through baking. They will be soft and blackening when finished. Set aside when done.
Step 2: Sauté the onion (while the peppers are baking)
1. Dice onion and sauté in a little olive oil until slightly transparent and browned, about 10 minutes. Set aside.
Step 3: Toast the pine nuts (at the same time as the onions)
1. Simply place un-toasted nuts in a frying pan and toast over medium heat. They toast really quickly, so be careful and don’t let them burn! Set aside
Step 4: Prepare the filling (when the peppers are about done)
1. Beat eggs, crème fraâche, mustard and a bit of salt and pepper in a small bowl. Set aside.
Step 5: Make the crust
Step 6: Put it all together
First layer over crust: onions
Second layer: goat cheese
Third layer: 3/4 of the egg mixture
Fourth layer: peppers (arrange like a flower, coming out from the middle)
Fifth layer: the rest of the egg mixture
Sixth layer: pine nuts
Finishing touches: Decorate the edges of the crust with sesame seeds (they stick better over a bit of the left-over egg mixture). Finish off with a few sprinkles of dried herbs and a dash of freshly ground pepper.
Step 7: Bake at 425 degrees F (220 degrees C) for 25-30 minutes.
The top will be golden brown when finished.
We ate our quiche with a simple salad of lettuce, endive and vinaigrette. Perfect!