Spinach & Blue Cheese Quiche
Yes. It’s all about tarts and quiches! I couldn’t take my eyes off these tarts and quiches that I made. Each was ‘dressed’ in a nice and colourful way. My continuous journey of learning French lifestyle and cooking has made me feel that, most of the time, things are all about passion and art.
Just look at these for examples. I mean, even these I would say they are work of art. Don’t you think these tarts are really eye-catching? That’s what makes people want to have a bite of them!
Before my very venture into French cuisine, as little as I knew how sophisticated they could be. Presentation is a constant ‘MUST’. Not only this is practised in the restaurants, but even at home! This is one of the things that comes in practice very naturally.
I think it’s really important on how food is presented on the table. That is how people will enjoy their food better. In Asian cuisine, I reckon Japanese food is great when comes to presentation. Japanese people do make effort in presenting their food beautifully.
No doubt, some upmarket restaurants that serve Asian cuisines other than Japanese, do make remarkably good food presentation. This is actually on the rise as quite a number of Non-Western restaurants that I have been to in London, place food presentation on top of their list.
Ok. I didn’t intend to drag on about food presentation. I was supposed to talk about the tarts and quiches that I made a few days ago! I guess it’s just the beauty of these tarts that has led me to touch this topic!
My previous post was all time favourite dessert – Lemon Tartlet, something sweet and slightly acidic. This time are quiches and savoury tarts. Tarts or quiches are often served as main course with salad on the side. So far, I think the trickiest part of making tarts/quiches is to be creative enough to decide what to put in it. Otherwise, the crust/pastry is nothing complicated as I usually buy already rolled pastry. The shapes then could be round or square or oblong.
If you still remember Les Petites Tartelettes au Fromage et aux Tomates that I made a while ago, which are suitable for dinner party to be served as Canapés, you can use the ingredients in this recipe to make a big tart if you wish.
This time, I’ll share with you Quiche Au Épinards et Au Roquefort (Spinach & Blue Cheese Quiche). I got this recipe from a french website.
For the Spinach & Blue Cheese Quiche:
1 ready made shortcrust pastry
1kg spinach leaves
30g grated parmesan cheese
80g blue cheese
150ml double cream
freshly ground black pepper
1. Cook or steam the spinach for about 6 minutes (or 5 minutes in the microwave). Drain the spinach. Use a tea towel to squeeze out excess water if necessary. Preheat the oven at 210°C. Lay the pastry in the mould.
2. Sprinkle the base with a thin layer of grated parmesan cheese (10g). Crush Blue Cheese/Roquefort and mix it with eggs, cream and freshly ground black pepper. Add the spinach leaves and mix.
3. Pour the mixture into the mould. Sprinkle 20g of grated Parmesan and bake in the oven for 30 minutes.