Creating a quiche loaf … What to do w/ a savory cake?It’s best to combine it w/ a fresh green salad, a simple green salad … It’s a perfect dinner treat especially when you have been busy all day long – well: I mean assuming that the savory cake is already sitting on your kitchen counter! It was fine because we had a delicious side dish of mixed green salad. The slices of the quiche…
In one of my last posts I worked with a Hokkaido pumpkin which I baked in the oven with some olive oil and a spice mix on top. Some of the Hokkaido slices I reserved for the next weekend – for a quiche convenient for autumn. So what do we need for this special quiche?
It’s time for another quiche. Some time ago I bought Meike Peters’ 365 The Cookbook. From the idea it’s covering a whole year w/ recipes – day by day. I’m pretty sure it was a huge challenge, but in the end this comprehensive book dedicated for home cooking emerged. I’m always a little vague concerning my approaches for the pastry shell of any quiche or tart. In general you can work w/ different pastry shells…
Every now & then I stumble across a recipe about a spaghetti tart or bake or … What I mean is a dish – served warm as well as cold – where cooked spaghetti are mixed with meat or vegetables or cheese or whatever & become covered by a mix of cream & eggs ready for a session in the oven. The result is some sort of quiche/tart/frittata … which may be cut into slices…
I wrote about this tomato tart some years ago … & in the meantime I made a lot of tarts similar to this very 1st approach. So now I like to re-write the recipe based on my experiences so far. A tomato tart – resp. any savory tart – isn’t finger food although it’s perfect for nibbling. It may pass for a complete meal although merely a simple one. A tart is ready to be eaten…