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box of eggs - illustration by edie eats food blog Edith Dourleijn

My family’s favorite savory quiche

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This savory quiche was a family favorite. Although it quietly disappeared from our birthday parties, I never forgot about it. Could even remember the recipe by heart when I made it last Sunday. And it did not only brought back lots of memories, I’m sure the savory quiche will return to my table more often again.

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At my very first Super Bowl last year, I immediately understood what this was all about. Well, not why it’s called football when the players most of the time use their hands. I did not (and still don’t) understand a thing of the rules. But I do know why it’s such a popular event.
It’s the food! When looking around in the bar where Mr. Eats and I joined a Meetup group to watch together, all tables were filled with food. Lots of food. Oh, and beer. But food seemed to be most important. Forget the ads. Forget the half time show. I mean, do you remember who performed? And what the best ad was? You probably still know what you ate. Chicken wings, pizza and chips/nachos with guacamole, probably!? That’s what the most eaten food is on Super Bowl Sunday according to Wikipedia. It even states: “Super Bowl Sunday is the second-largest day of food consumption in the United States after Thanksgiving.” I already figured!
So for our first Super Bowl invitation at our friends’ house I did know what not to bring. Then I suddenly remembered an old family favorite, that I hadn’t eaten in quite some years. A savory quiche filled with (Dutch young) Gouda and cooked ham. No healthy veggies, but a warming, filling and great smelling quiche.

One aunt tried the recipe from a women’s magazine. She called it “savory quiche”. Then another aunt served it at a birthday, and within a year we ate it at every single family gathering. My grandmother was an avid maker of this quiche, and according to my grandniece hers were better than mine. She told me this the first time we had this savory quiche after my grandmother passed. I couldn’t agree more and I also wished my granny could keep up our family tradition herself.
It’s certainly not because she said so, that I didn’t make the quiche that often anymore. It’s just that I like(d) making new things. Also family gatherings lessened and the family favorite quietly disappeared from our table.
But I never forgot the recipe, I didn’t had to look it up when I made it last Sunday morning. Cutting the quiche and smelling it, brought back all these warm memories. And added a new one. I will never forget my second Super Bowl Sunday in California.

box of eggs - illustration by edie eats food blog Edith Dourleijn

Savory quiche

My family’s favorite savory quiche isn’t that hard to make. The filling is firm and won’t leak. Just keep it in the oven until the puff pastry is golden brown and the filling is set. Make it your favorite at your next party, potluck or tailgating event.

You need:
5 sheets puff pastry (4×4 inch | 10×10 cm sheets)
1 tablespoon butter
1-2 tablespoons flour
200 gr young Gouda cheese
200 gr cooked ham
5 eggs
2 tablespoons dried green herbs (oregano, parsley, savory, thyme or so)
salt and pepper

Tip: At Costco you can get a large piece of young Dutch Gouda. It melts perfectly for this quiche, but is also great in grilled cheese sandwiches!

You do:
Preheat the oven at 375 F | 180 C degrees.

Defrost the puff pastry. Grease a round baking tray with loose bottom (9 inch | 23 cm) with the butter. Slightly cover the butter with the flour. This prevents the puff pastry from sticking to your tray, and is not necessary if you know the dough won’t stick.

Prepare the filling. Cut the cheese and ham in very tiny pieces (1/5 inch | 1/2 cm – yeah, that’s really small!). In a bowl, whisk the eggs with the green herbs, salt and pepper. With a fork or spoon mix in the cheese and ham.

By now the puff pastry should be defrosted enough to handle. Cover the baking tray with the puff pastry, make sure you get a rim of approx. 1,25-1,5 inch | 3-4 cm height.

Add the filling and bake the quiche in the oven for 30-40 minutes. Or until the puff pasty is golden brown and the filling is solidified.

 

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