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/