Ever wondered, what the difference is between a Tart and a Quiche?
I had already pondered about this question and had come to my conclusion that was, a quiche is only savory and egg and cream is added.
A Tart on the other hand can be sweet or savory and no egg and cream is added here.
BUT, there is an exception, one Tart that brought me to the conclusion that I had to scramble those thoughts again.
You might remember the traditional northern french Onion Tart that I had posted a while back.
This particular Tart includes egg and cream.
Now, how does it come that this Tart isn’t defined as a Quiche?
I like to label my dishes correctly so that you, my dear readers can find them easily in the Index.
Even for Google users to have an easy search experience.
Here I was, with a new Chili Quiche/Tart (or whatever it was).
Thoroughly confused about the dish’s name and the irony of the French language.
Wondering which category is more suitable… Quiche or Tart.
Is it a Quiche or a Tart?
For me, a quiche is something like the ever famous Quiche Lorraine.
It contains a ticker layer of cream and Eggs, but these mini goodies have only a thin layer of the latter.
So, I decided to ask the master, my all-knowing french mother.
Even she was at a loss and in fact, she hadn’t bothered about the difference before.
During my research What I found, was that many more people seemed to have the same question.
Many of the answers concluded that my thinking couldn’t be that wrong!
I realize how much I am missed my grandmother, she would have known an answer to this dish naming dilemma
Anyway, the chili in this recipe will surprise you.
How to make this quiche/tart?
Expecting fireworks from the heat of the chilies, you will realize that it is anything unlike that.
Of course, if you add more chilies then you might just end up with a very hot and spicy Quiche/Tart.
I did limit the green devils to 3 small home grown chilies, yet it is edible and enjoyable for non traditional spice eaters.
Coriander was included as well, giving it a great Indian twist with garam masala and other ingredients.
If you are a coriander hater, then I may suggest that you exchange it with some fresh flavorful Parsley.
Besides I know for once that coriander isn’t always available everywhere, so Parsley will save you in that case.
I baked the dish in 2 steps, first the shortcrust alone for about 10 minutes and then the whole assembled savory pastry for another 20 minutes.
I prefer to do it this way, so to make sure that the shortcrust is properly baked and to ensure the Egg cream mix doesn’t get over baked.
Just follow the steps and you will soon have your own creative freshly baked fusion Tart (sorry I meant Quiche!) in your hands.
Any questions, don’t hesitate to ask me.
Dear Reader, did you try the Recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Ingredients
For the Short crust:
- 200 g White Flour
- 100 g Butter
- pinch Salt
- little Water
For the Quiche Filling:
- 1 Onion
- 3 Tbs chopped fresh Coriander
- 3-9 Green Chilies According to your heat preference and chilli size/type
- 6 big Garlic cloves
- 2 Tomatoes
- 2 Eggs
- 100 ml Liquid Cream
- pinch Salt
- pinch Black Pepper
- 2 Tsp Garam Masala
Instructions
- For the Short crust pastry mix the flour and salt first then add the soft butter and mix it in with your hands. Add little water (2-3 Tbs) and work the dough out. The dough should not be too soft! Keep in the fridge for 30 minutes.
- Chop the Onion, the Garlic and the Chilli small. Mix the veggies! Cut the tomato slices and keep aside.
- Take out your short crust from the fridge, roll it 3 mm thick out. Preheat the oven at 180 C.
- Take the baked shortcrusts in your hands and fill it with 1 Tbs of the Veggie mixture. Pour 3 Tbs of the egg cream mixture on top and place the Tomato slices to decorate as shown. Do that with all the others as well. If you are using one big Quiche mold then empty the whole veggie and egg cream mix on top and decorate with tomato to your liking.
- Bake them for about 20 more minutes at 180 C.
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Hey Helene, your stunning mini quiche made it to my final menu!! Thank you SO much for bringing this for the party. Please join for this week party, it’s Halloween special.
http://www.thelady8home.com/2012/10/26/menu-finds-with-weekend-gala-extravaganza-dinner-party-7/#
I love Indian spiced quiches. This one looks lovely and I am sure the flavors will be all to my liking.
Love these chili quiches Helene. The fact that you added some spices and heat really appeals to me tremendously! Always great to visit you here!
This looks awesome no matter what you call it 😉
This is mouth watering Helene…really..something that should warm you inside out!
Thanks!!
literally Ginza! ^.^
This is going on my “to-try” list and soon! Looks delicious – thanks for sharing it.
Hi Donalyn! Let me know how you liked it and what you think of the flavor combination! =D
No coriander haters here…this sounds fantastic! I love quiches (and tarts). I never thought to add a beat of spicy flavors to them. Genius!
lol thanks kristy. I know that recipe is in good hands with u. You think so your kids will like it?
Helene, my dinner party is on 😛
http://www.thelady8home.com/2012/10/11/menu-finds-with-weekend-gala-extravaganza-dinner-party-5/
Thank Minnie for letting me know! I am soo late again. -_- my timing stinks. Sorry! =I
These look so delicious. Just perfect for a lunch with the girls. I’ve never put chilli in a quiche before so this is something new for me to try xx
Even my mum has never dared to add chilli to a quiche. chilis are not that common in Europe, but since I introduced her to the spice and showed her how to use it in European cooking, she has found a liking for it. =) Let me know what u think of the dish after making it charlie! 😉
Helene, I’m loving these mini chili quiches. I’m a chilihead and I adore the peppers in my garden. This year I added a ghost pepper plant and the first fruit just turned a glorious orange-y red. Perhaps this quiche recipe may be the ideal choice for the pepper!
I don’t think so I have ever een or tasted a ghost pepper before. Is is very hot? Oh now I am curious how your garden looks like. 🙂
I love spicy recipes, so I am loving this lovely recipe! AND looks like a perfect name to me:-) Sending hugs, Terra
If you say so then I won’t change it Terra. 😉 thanks dear!
Helen I love quiches and especially minis!! Love your pics!!
Oh then you should try to take it to another level, so that new quiche recipe will be a good start for you to experiment. Happy cooking!
Really nice recipe – love the flavors. I’d go with calling this a quiche, too. I think of a quiche as having a custard base (eggs and milk or cream), usually with the quiche enveloping all of the ingredients. With a tart, I usually think pattern – you can see the ingredients, and you often place them in a nice design so they’re pretty. It’s an interesting question, though. Usually the difference between the two is pretty obvious, but not always. I hadn’t considered this before – definitely needs a bit more thought!
That’s a nice point to consider with the “visibility” of the pattern, I hadn’t thought of that before, but it makes absolutly sense in my opinion! Hehe we have just started the food philosophy. 🙂
Wish I could help with the quiche /tart question but I am as lost as you are!
Regardless of the name though, this is a wonderful recipe and sounds like a wonderful treat for this time of the year
Hi Sawsan, so happy to have you around. 🙂 So its not just me after all. =D
Yum! These look so delicious. I could eat one with a crunchy salad right now. I love the second shot with the piece cut out. The pastry is so neat. Mine normally crumbles!
Thank you Cass! That’s my fav shot as well. If you follow this recipe, you will be fine and your short crust will be more solid. Let me know how u faired with the recipe and if you need any help just let me know!
Helene, that looks so gorgeous! Who cares what it’s called – I might have labelled it a pie, hahahaha! I love the recipe and can’t wait to try it.
LOL! Ok, let me know how you liked it Minnie!
I LOVE IT
^.^
Lovely post, Helene! I’m a chilli addict and love growing them in the summer and still have a couple on their last legs on my kitchen windowsill at the moment! I love the question you started your post with, it’s what I ask my students in our pastry classes! So funny! I LOVE the filling here! YUMMY!
Thanks Lin, its nice to hear that from a cooking teacher (I assume at least that you are a teacher) 😉
Whenever I see the word chili, I will immediately dive into the recipe. That is simply superb and lovely.
I made the recipe more in an Indian style. It kind of tastes a bit like Raita salad. Thanks for the compliment!
I think I’m in love with your recipe, it’s stunning 😀
Cheers
Choc Chip Uru
I had a feeling that u would like it Uru! 🙂
lol Sanjeeta, so after all the post is clearing up some questions here. =) I wish I could sen you over a slice or two, I wouldn’t mind baking some more in the heat, if I can share it right now.
I love the added chili in this delicious recipe!
no doubt chilis give it a nice twist. thanks Kiran, glad we have the same vision.
Have been baking both ..but only today did I know what I am baking 🙂 The Quiche looks so yum..
This is very strange – just yesterday I was asking the same question. What is the difference between a tart and a quiche? I came to somewhat the same conclusion that you did. 🙂 What a great quiche! Love the chilies with the garam masala. Great combo!
That is indeed a strange cooincident. maybe mind reading? 😉 Good so my thinking can’t be that wrong after all if you see it the same way, and you are a food expert in my opinion. =)
Quiche/ tart…all the same, looks delicious! I believe quiches always have eggs and cream, a tart can just have vegetables or cheese, without the need for a filling ( would that then be a pizza??!! on no…)
Nazneen
oh no I confused you even more. lol nah it can never be a pizza. pizza dough is with yeast, nan dough with eggs and the shortcrust with white flour and butter.
Quiche or tart, this looks wonderful! I always love a bit of chilli added to things 😀
yes I realized that in some of your foodie posts Lorraine. there is a chillie type I d like to give you once and watch you eat. i want to know what you think of it.
love it ….absolutely delicious
Tasty Appetite
The perfect Indian style Quiche/Tart, right? 😉
Hi Helene,
This looks awesome!
If you come to goa I ll surprise you with some, oops now you know what I am up to. =P
Love how your mind works, always pondering about things, large and small. That’s how we expand our knowledge. Love you quiche/tart.
I so agree with you about expanding our knowledge in that way. You are right I ponder alots, small, big, you name it.
quiches are just so packed full of flavor and this one is no exception. Love the chili take you went with! Awesome
Great to know Jessica that you like chilli twists, maybe I can surprise you a secnd time soon. =D
This looks pretty “quiche-y” to me and it looks delicious!
Thanks Maureen, so its a quiche then?! At least I had decided that for the titel for now.
Oh, boy does this look yummy, Helene!! Even the picky hubby would like this if the chiles weren’t too spicy 🙂 I could eat this 3 times a day!
I had it three times in 24 hours that day. I made quite a big batch cause I knew the restaurant stuff from bihar would love it. Let me know if you make it and how your husband liked it!
It’s a confusing question.. but isn’t quiche always round.. and has eggs. Tarts are any shape and can pretty much have whatever they want:D I may sound like I know, but I really don’t, but I said it with such conviction, didn’t I? Tart.. quiche.. they all sound yummy to me.. especially this recipe!!
haha Barbara, thats an other good question, in fact I never thought about the form. We ll throw in the question as well! Thre must be somebody who can explain us and answer all those quiche and tart related questions, so confusing by now.
Your conviction is a bit addictive Barbara. 😉 Thanks dear!
How pretty! I love the sliced tomatoes on top that adds nice color to the quiche. My husband will prefer spicy chili quiche over any other quiche he had! 🙂 I would love to eat it if my tummy can handle spice… 😀
I don’t think so you should have any trouble eating them Nami. I had made it for my dad and his stomach is super sensible. He was fine and he started to like spicier food from that day onwards. Maybe you add only 1-2 for the beginning, just so that you get the feel for it.
Chili is good for the system, it helps you too to cut a bit on body fats, meaning it curbs food attacks, and exactly that might come handy around the winter time.
Oh my, these mini chili quiche looks so yummy! What a hot idea! Thanks for sharing, Helene & thanks for the blog-visit!
Thanks Elisabeth, I knew you would love it! 😉
I had to re read this title—sounds like a little piece of Heaven with all these goodies involved—I love your way of thinking!!!
heaven on earth indeed. Glad that you are joining us here, I think so we understand each other well. 😉
I love that speciality and chilies. Your quiches look marvelous! A great idea.
Cheers,
Rosa
Thank you dear Rosa . =)
Quiche or tart, no matter how you slice it ;-), this is one gorgeous looking recipe! The green chili is the perfect warmer this time of year and I also like your simple crust Helene. Lovely!
Thank you Kelly, I am always super happy to here that from your part. I didn’t know you enjoyed dishes with chilis, oh you will love this one!
Hmm tart v. quiche…that’s a good question. But really what’s in a name so long as it tastes good! I love the heat in this.
That’s right as well, its all about eating here after all. 😉 I love the ponder over small things, but I guess u know that already Joanne.
What a lovely recipe! I love quiches, they are so very delicious and so easy to make. They are my go to on the week nights. Especially easy when you make them crustless. Great post!
I heard about the crust less new wave style, yet I hadn’t tried it yet. I love my crust so I am not sure if its y kind of beer. Maybe if you would make me some Ravie, then I might get an idea of it? 😉
Love this quiche Helene…looks absolutely mouthwatering!!!
thanks Shema, glad you feel the same way. =)