flat quiche bites – downgrading a full-blown quiche!

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There’s classic quiche… however, let’s try a flat one – juicy & hearty – coming along as finger food!

 

 

Sometimes you just need something delicious for a get-together with friends or family – late in the afternoon (aka “aperitivo” – born in Italy, but spreading around the world & becoming (at least for me) a home-based affair). Something delicious: it should be finger food & it should create a somewhat substantial background for wine & long drinks & cocktails (if you consider seriously to manage cocktail production…).

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Quiche is one of my favorites for brunches or dinner buffets, but doesn’t really fit in aperitivo time. So I decided to create a flat quiche to be cut into finger food squares… guests may help themselves (all you need are lots of napkins i. e. paper napkins with exotic/sexy/colourful/comic/… prints).

 

For the record:
I insist that we’re not dealing with pizza!

 

What do we need?

I took the path of least resistance by applying the least-effort principle in order to minimize time & miscarriage – meaning I started with a ready-made quiche dough. You only need to knead the flour mix with warm water with help of a handheld mixer & roll it our with a rolling pin – as thin as possible. It should fit easy in a baking tray (it will result in some circular or rather elliptic form – don’t care about the edges). Afterwards you’ll have to form a borderline to prevent the quiche filling flooding the baking tray.

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For the filling you’ll need:

  • dried tomatoes in olive oil
  • eggs
  • crème frâiche
  • spring onions
  • fresh basil
  • grated Gruyère cheese.

1st step: chop the spring onions & the dried tomatoes & distribute the bits all over the quiche dough.
(Before chopping the dried tomatoes reduce the olive oil by pressing them into paper towels soaking the oil.)

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Next step: grate the cheese & distribute it evenly over the quiche dough.
My experience made me grating Gruyere cheese by myself because you won’t get any grated Gruyere in your trusted food store – & it’s quite easy & fast. Gruyere is recommended because of its strong hearty flavour!

Chop the basil leaves & distribute them evenly – I think you get it!

Afterwards whisk the eggs & the crème fraîche & pour the mix carefully onto the quiche – beware of flooding!

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The pre-heated oven… I hope you didn’t forget to start the oven after having rolled out the quiche dough. It’s essential to have the oven prepared & hot – if there is any minor flooding it can be fixed immediately by the temperature making sure that the egg-crème frâiche mix sets…

… voilà: about half an hour late there is the flat quiche!

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It’s cooling rather fast. Make sure to cut off the uneven edges – they’re for… just eat them at once – I’m sure your better half will help you gladly.
So the rectangular quiche is cut into squares.

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flat quiche bites – downgrading a full-blown quiche!

Prep Time: 30 minutes

Cook Time: 25 minutes

Servings: 40 finger food squares

flat quiche bites – downgrading a full-blown quiche!

There's classic quiche... however, let's try a flat one - juicy & hearty - coming along as finger food!

Ingredients

  • 1 ready-made quiche dough
  • 3 spring onions
  • 100 gr dried tomatoes in olive oil
  • 100 gr grated Gruyère
  • 3-4 basil leaves
  • 150 gr crème fraiche (30 %)
  • 3 eggs
  • salt & pepper
  • Equipment:
  • a handheld mixer
  • a baking tray (35 x 40 cm)

How to...

  1. Prepare the quiche dough & roll out with a rolling pin.
  2. Take a baking tray, cover it with baking parchment & add the quiche dough.
  3. Roll out the quiche dough once more as thin as possible.
  4. Form borderlines to prevent flooding of the filling.
  5. Pre-heat the oven: 170 degrees C (with fan).
  6. Chop the spring onions.
  7. Chop the dried tomatoes (after having removed the olive oil).
  8. Grate the Gruyere.
  9. Chop the basil leaves.
  10. Whisk the eggs & the crème fraiche & add salt & pepper.
  11. Distribute the spring onions, the tomatoes, the grated Gruyere & the basil leaves on the quiche dough.
  12. Pour carefully the crème fraiche-egg mix over the quiche dough.
  13. Put the baking tray in the oven for about 25 min.
  14. Let it cool for some minutes (so that your fingertips don't get burnt when cutting & arranging the finger food bites).
  15. Cut off the uneven edges.
  16. Cut the main part of the flat quiche into squares.

Notes

Ready-made quiche dough: I use a quiche dough coming along as a flour-dry yeast mix - there are no other ingredients i. e. no spices, no dried vegetables or so. All you'll have to do is mixing it with warm water & do some kneading with a handheld mixer. When rolling out the dough you'll need some more flour to prevent the dough from sticking to the surface. The dough is sufficient for a classic quiche (spring form of about 28 cm). I don't have any experience with frozen dough or anything coming ready out of the fresh food department of your trusted food store.

Dried tomatoes: Wrap the tomatoes in kitchen paper & squeeze out the olive oil. The chopped tomatoes shouldn't be too oily!

Gruyère: Buy somewhat more than just 100 gr. There's always the cheese rind... & you'll need a little cheese to hold in your fingers when grating.

Salt: You can use salt mixed with Mediterranean herbs (if available).

If you think you'll need more than about 40 finger food squares just take 2 baking trays, double all the ingredients & go for it! An oven with fan can manage both baking trays altogether.

Storing flat quiche? Sorry - no experiences! (There weren't any leftovers anytime...).

https://thebusinesswomanskitchen.de/flat-quiche-bites-downgrading-a-full-blown-quiche/

 

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You can place the finger food on plates before serving. When cutting the bites make sure that they arn’t too big – anybody should get a chance to manage the bite with a bite.

The bites are best at room temperature – make sure to remove from the fridge at least 30 min before serving.

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The bites are rather hearty & they definitely should be hearty! Therefore take dried tomatoes & Gruyere. I don’t recommend cheeses like Mozzarella or Gouda or Emmentaler. Always think that your guests will have wine & long drinks & need some hearty companion. …by the way: don’t do any light stuff – remember the “substantial basis”…

 

The Businesswoman with too many office hours thinks

This is an alternative to potato chips & crisps or these ever crumbling cheesesticks – not to mention any assorted nibbles from the Greek-Turkish deli counter i. e. you’ll always need little plates & forks etc. & everybody runs the risk of oil dripping on their clothes. In private: I hate it when having bread with dips & the dips aren’t dips, but sauces! Hell!

This will take me about an hour including cleaning etc. I think I can prepare the finger food in the morning, store it in the fridge & let it regain room temperature before serving. Doing 2 baking trays: fine with me – maybe I can do one with tomato & the 2nd one with… bacon?!

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