Ever wondered, what the difference is between a Tart and a Quiche?
Already before I had pondered over that question and my conclusion was that 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?
You see, I like to name my dishes correctly so that you dear readers can find them easily in the Index or so that Google users have a easier life while looking for an answer online.
Here I was with a new Chili Quiche/Tart (or whatever it was), all confused about the irony of french dish names, wondering which category is more suitable.
For me a quiche is something like the Quiche Lorraine, a ticker layer of cream and Egg, but this mini babies 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 as I did this time.
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Of course I had taken some time to research and google the same question.
What I found, was that many more people seemed to have the question and many of the answers concluded that my thinking couldn’t be that wrong!
But then, nobody over there had mentioned the famous northern Onion Tart, and with that, I was in the dark all over again.
Now I realize how much I am missing my grandmother, she would have known an answer to this dish naming dilemma here and she would have explained what seemed to have been forgotten in time.
Anyway, the chili in this recipe will surprise you.
Expecting a firework of hotness you will realize that it is anything like that. Of course, if you add more chilis then you might just end up with a very hot spicy Quiche/Tart.
I did limit the green devils to 3 small home grown chilis, 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, but 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.
The Quiche/Tart was developed in a way so that it could be adjusted without a problem to the coriander/parsley exchange!
I baked the dish in 2 steps, first the short crust 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 short crust is properly baked and not raw and to make sure that 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, I am online the whole day (Indian time) and usually I answer in a matter of minutes either here on this space or on one of the social networks, such as Twitter, Google+ and Facebook!
- 200 g White Flour
- 100 g Butter
- pinch Salt
- little Water
- 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 Pepper
- 2 Tsp Garam Masala
- 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.
- In a bowl combine the Egg, Cream, Salt, Pepper and Garam Masala.
- Take out your short crust from the fridge, roll it 3 mm thick out. Preheat the oven at 180 C.
- Grease your quiche molds with butter and flour it. Cut and place the short crust into the mold as shown. Bake them for 10 minutes. We do that so to make sure that the pastry is properly baked!
- 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.
Dinner Party Entry @ The Lady 8 Home >>> http://www.thelady8home.com/2012/10/19/menu-finds-with-weekend-gala-extravaganza-dinner-party-6/
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Love this quiche Helene…looks absolutely mouthwatering!!!
thanks Shema, glad you feel the same way. =)
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? 😉
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.
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!
I love that speciality and chilies. Your quiches look marvelous! A great idea.
Cheers,
Rosa
Thank you dear Rosa . =)
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. 😉
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! 😉
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.
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!
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!
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.
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
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.
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 it ….absolutely delicious
Tasty Appetite
The perfect Indian style Quiche/Tart, right? 😉
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.
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.
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. =)
Have been baking both ..but only today did I know what I am baking 🙂 The Quiche looks so yum..
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.
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 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! 🙂
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!
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) 😉
I LOVE IT
^.^
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!
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!
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
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. 🙂
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!
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!
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. 🙂
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, 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
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?
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
This is mouth watering Helene…really..something that should warm you inside out!
Thanks!!
literally Ginza! ^.^
This looks awesome no matter what you call it 😉
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!
I love Indian spiced quiches. This one looks lovely and I am sure the flavors will be all to my liking.
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/#