Prep 10 mins
Cook 1 hr 10 mins
A recipe I found on About.com under the Moroccan food section(under eggs). This recipe is untried by me as of yet, but definitely will be making this in the near future, sounds delicious!! Here is what is stated about the recipe: "Quiche is most likely to show up on Moroccan tables during the month of Ramadan, when a variety of foods are offered to break the daily fast. This one features a savory filling with caramelized onions, cream cheese and herbs. Sometimes I throw in a small handful of chopped merquez sausage, smoked turkey, kefta or other leftover cooked meat. If you're making your own pastry shell, allow additional time for chilling the dough and pre-baking the shell as described below. The quiche can also be made in individual sized puff pastry shells."
For the Pastry Shell
- 1 1⁄4 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 cup cold butter, cut into small pieces
- 3 -4 tablespoons cold water
For the Onion Filling
- 1 -2 large onion, chopped
- 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
- sugar, to taste (optional)
- 2 tablespoons cream cheese (use KIRI in Morocco)
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh chives
- 1⁄4 cup chopped cooked meat (optional)
For the Quiche
- 5 large eggs
- 1⁄2 cup milk
- 1⁄2 cup creme fraiche (or heavy cream)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon garlic powder (optional)
- 1 pinch cayenne pepper
- Make the Pastry Shell.
- Combine the flour and salt in a medium bowl. Add the pieces of butter and toss to coat with flour. With a fork or pastry cutter, blend the butter into the flour until the mixture looks like coarse meal. Sprinkle 3 tablespoons cold water over the mixture and quickly stir with a fork just until a dough forms. Use the last tablespoon of water only if necessary. Gather up the dough with your hands and shape it into a disc. Cover the dough with plastic and chill for one to two hours.
- Preheat an oven to 475° F (240° C). On a floured pastry cloth, roll out the dough into a large circle and fit into a pie or tart pan. Trim and shape the edges of the pastry as desired. Prick the pastry all over with a fork and bake in the hot oven for about 7 to 8 minutes, just until the dough starts to set. Remove the shell from the oven and set aside.
- Prepare the Filling.
- Heat the olive oil in a skillet and add the onions. Add a pinch each of salt, pepper and sugar. Saute the onions over medium-low heat until tender and caramelized, about 20 to 30 minutes. Stir in the parsley and chives and transfer the onions to a pre-baked pie shell. Break the cream cheese into small bits and scatter it over the onion mixture. (Also add any chopped meat, if using.).
- Bake the Quiche.
- Preheat the oven to ° F (190° C). In a medium bowl, beat the eggs with a fork, then beat in the milk, cream and seasoning. Pour the egg mixture into the pie shell and place in the oven. Bake for 30 to 40 minutes, or until set and nicely colored. Serve warm.
We're not really quiche people, but I made it for my anniversary, and my hubby liked it so much, that he had seconds! I used some bacon, and cooked that, using the bacon fat to cook the onions. I also cheated, and just used a Pillsbury pie crust, so it made the dish really easy.