This quiche has been a staple in my recipe collection for years. I make it for any celebration, and of course for Shavuot, and it's usually the first thing to disappear. It's delicious, relatively easy to prepare, and there's no problem making it ahead of time, or even (thankfully) freezing it and reheating it before serving.
This is a version of Aharoni's recipe from the book "Prepared Meals," which included a tartlet and a filling with sweet and sour cream, eggs, and herbs. Some versions included pine nuts, others didn't, and at one point I added goat cheese, and it's been my favorite ever since.
Ingredients (for a 28cm diameter tart tin):
For the tartlet:
240 g of flour (1 and 2/3 cups)
160g of cold butter
2/3 teaspoon of salt
a pinch of sugar
3-5 tablespoons of water
For the topping:
A handful of basil leaves
A handful of parsley leaves (without the stems)
One tablespoon of thyme leaves (without the stems)
1 roll of goat cheese (prosciutto, rod, etc.)
1 jar of Shamenet Hamoutsa cream
1/2 tub of Shamenet Metouka cream
2 eggs
a pinch of salt
100g of pine nuts
You can vary the herbs, add or remove any spice, and prepare it in any combination you like (mint, coriander, rosemary, etc.)
Preparation:
Pie :
I recommend making the tart the day before (but not required!), because of the freezing trick I will tell you about right here which will help us get a crispy tartlet that keeps its height and does not shrink during baking.
The preparation is quite simple – in a food processor bowl, place the flour, butter, sugar, and salt. It's important that the butter is cold and cut into cubes because we're making a crispy pastry where the crispness comes entirely from the butter and flour being in small crumbs.
We pulse the mixture (short bursts) until all the flour and butter resemble small, light crumbs, similar to slightly coarser flour. Then, gently add the water. Start with 2 tablespoons, mix, check if the crumbs are still floury, and add a little more water. Continue this process until we achieve a texture similar to fine couscous. .
Transfer the crumbs onto the cling film we have spread out and gently mix them into a piece of dough.
When the dough forms a single piece, flatten it slightly and wrap it in plastic wrap. Try flattening it into a circle; it will be very easy to flatten.
The rolled-out dough is placed in the refrigerator to allow it to solidify again and the butter to cool. How long? At least half an hour. Keep in mind that if you refrigerate it longer (which is perfectly fine), then when you take the dough out of the refrigerator to roll it out, you may need to wait a short while for it to soften slightly.
Place the dough on a floured plate and flour it a little, including the top.
It is more practical to spread by hand, so that there are no lumps in the dough.
When you see that there's enough dough to cover all the edges, simply place the dish in the freezer while you prepare the filling. Ideally, leave it overnight. The goal is for it to be a solid block when it goes into the oven. This will ensure it doesn't lose its shape or shrink.
Bake the frozen tartlet at 180 degrees Celsius (350 degrees Fahrenheit) for 10 minutes, until it no longer looks wet. Remember, it shouldn't be overcooked, as this is just a pre-bake. While the pastry cools, prepare the filling.
In a food processor, chop the herbs. As mentioned at the beginning of the recipe, you don't have to use all of them (parsley, basil, and thyme), but you can choose any combination you like (some people combine mint and rosemary). Quiche loves all flavors. Personally, I love the combination I chose, and in my opinion, it's perfect, but as mentioned, everyone has their own taste. .
One important thing: avoid thick stems. Especially not in thyme. It's very noticeable in quiche and really not good!
Next, add the goat cheese to the food processor - note that these are the ones that come in the form of a roll (cut with a knife or your hands) into small pieces and place them with the herbs that we have ground.
Pulse a few times until the cheese is absorbed by the herbs, then add all the other ingredients (shamnet cream, sweet cream, eggs, and salt – but not the pine nuts!). Again, pulse until everything comes together. Note that the goat cheese will settle a bit at the bottom (it's thicker), but don't worry, it will all even out during baking, so don't worry, just stir it in a little with a spoon or spatula and make sure everything is in the pan.
Pour this delicious mixture into the pie; it should fill it quite nicely and almost to the top. .
And for the final ingredient – the pine nuts – sprinkle them attractively over the quiche. Bake the quiche for about half an hour (sometimes a little longer depending on the oven) until golden brown and sprinkled. Remove from the oven and let cool. .
It's also not a problem to prepare the quiche in advance and freeze it (or keep it in the fridge if it's being served the next day); a light reheating in the oven and it's as good as new. This is one of the reasons why this quiche is the star of every one of my parties – I just prepare it a few days beforehand and give myself time to get everything ready at the last minute on the day of the event itself.
Enjoy your meal 🙂
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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