As most of my regular followers know by now, I love a good quiche or savoury tart. So, I am always experimenting with different flavour combinations. Sometimes, it is simply because I open the fridge and pull out all that needs to be eaten then try and come up with dishes to use them in. Pasta is always an easy option but it can be heavy and I am desperately trying to lose a few pounds that crept on during the holidays, so salads and tarts are a good option. Although I usually cannot stop at just one piece of quiche – but then, who can? This was one of those times that I had mushrooms that needed eating, feta, eggs, cream, spicy olives, an open jar of artichokes – all the ingredients needed. The result was absolutely delicious, a very Mediterranean tasting quiche that was perfect on a gloomy, cold, day to take me away to Greece, Cyprus, Sicily or somewhere similar.
Serves 4
Ingredients:
1 pâte brisée / shortcrust pastry
200g / 8oz mixed mushrooms (button, crema, chanterelles, morilles)
3 eggs
100g / 1/3 cup thick greek yoghurt
100g / 4oz feta, crumbled or cut into pieces
200ml / 3/4 cup thick cream
200g / 8oz marinated artichokes (from a jar)
2 tablespoons olives, pitted and cut into pieces
1 tablespoon Herbs de Provence
Pinch of curry powder
Olive oil
Salt and freshly ground black pepper
Preparation:
Preheat the oven to 180C / 360F
Place the pastry in a quiche or tart pan and set aside
Drain the artichokes and cut into pieces
Clean and cut the mushrooms into small pieces
Heat about 1/2 tablespoon oil in a sauté pan and cook the mushrooms for a few minutes
Whisk the eggs with the cream and the greek yoghurt
Add the curry powder and salt and pepper
Arrange the artichokes, the olives and the mushrooms evenly on the pastry base
Pour the cream and egg mixture gently over
Sprinkle on the crumbled feta pieces
Sprinkle the herbs evenly over the top
Bake for about 40 minutes
Enjoy!
cindy knoke said:
This looks amazing! I will make it. Thank you for posting.
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Nadia said:
I am sure you will enjoy it. Do let me know what you think.
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MELewis said:
A square quiche always gets my vote. On the weight-loss note: have you tried doing a crustless version? It may sound like heresy but it works without pastry, although you have to start it in a frying pan then transfer to the oven.
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Nadia said:
For me a quiche must have a crust, otherwise it is not a quiche. I would rather eat a smaller portion but have the flaky crust.
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Mad Dog said:
I love quiche, but it’s home made pastry that makes a big difference and guests always notice. Quiche without pastry would actually be a frittata, so not quiche at all.
Your pastry looks excellent and waht’s not to like about artichokes, feta and mushrooms 🙂
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Nadia said:
I could not agree more.
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Osyth said:
Your tarts always get my vote …. this looks fabulous. I honestly find the magic ingredient in weightloss is smaller plates and lots of water. I’m currently living this ethos. Again! Bon courage lovely lady.
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Nadia said:
Merci. Having lost over 50 pounds about 12 years off and kept it off since, I am a firm believer in eating everything but just less of it.
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Osyth said:
That is phenomenal! And keeping it off twice phenomenal!
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Nadia said:
Not easy for someone’s who cooks all day every day.
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Osyth said:
I admire you immensely because, though I have many many years ago lost 61/2 stone and gained and lost 2 of those countless times since and though I had a family to feed, I was not a professional cuisinière (am not) and I cannot imagine how hard it must be. Chapeau m’dame. Really – I doff my cap!
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Nadia said:
Merci beaucoup. That means a lot to me.
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Osyth said:
I’m glad for that 😊
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StefanGourmet said:
I’m a firm believer in that, too. But sometimes you can make substitutions without sacrificing flavor.
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StefanGourmet said:
Great way to clean up the fridge!
Since you mentioned losing weight, may I suggest to make the dough using 200 grams flour, 2 Tbsp olive oil, and water, and to use milk instead of cream? It won’t be as rich, but very good all the same.
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Nadia said:
Oh, I like it rich. As I said, I would rather eat a smaller portion but have all the taste. But, thanks for the suggestion as I know many people would rather rather eat a bigger portion.
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