Tomato Saffron Quiche
French Quiche with Saffron
Although quiche is known as a French dish, the origins of the tart lie in Germany. The word quiche comes from the Lorraine-Franconian German dialect “küeche” which means cake.
Mastering the quiche recipe is simple once you have the basic recipe—and here it is.
It is very important to blind bake the crust before adding the filling as this will help the base cook. As for the filling, for each egg used, you need half a cup of milk or cream; and that's it! This recipe is a great base for creativity and a world of flavors. We kept ours simple, yet flavorful by adding a pinch of saffron and nutmeg to the filling. We then topped it with a variety of tomatoes as well as with some good quality burrata.
Nutmeg Saffron Quiche with Tomato
Prep Time: 10‘
Cooking Time: 25’ for the crust + 30 min for the quiche
Additional Time: 15-30’
- 1 sheet shortcrust pastry
- 4 eggs
- 2 cups heavy cream
- pinch of saffron
- pinch of nutmeg
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- mix of cherry tomatoes, to serve
- burrata, to serve
- fresh basil leaves, to serve
- pinch of saffron, to serve
Preheat oven to 180°C/350°F, fan on.
Start by blind baking the crust: lay the crust loosely into a tart pan with removable bottom, then press firmly against the pan to shape the crust. Cut off the excess dough. Poke the bottom of the tart with a fork and bake with pie weights on for 15 minutes. Remove the pie weights and bake for an additional 10 minutes or until the bottom of the tart is light golden brown. Remove and allow to cool.
In the meanwhile, prepare the filling. On low heat, warm up the heavy cream to a saucepan and add a pinch of saffron. Remove from heat and allow to infuse for 15 minutes.
Add the eggs to a bowl and whisk until frothy. Strain the cream and saffron mixture and add it to the eggs. Season with a pinch of nutmeg, garlic powder, salt, and pepper.
Pour the filling over the baked crust and bake at 180°C/350°F for 25-30 minutes or until the middle of the quiche is set.
Allow to cool down. Serve with freshly cut cherry tomatoes and creamy burrata.
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