Comfort food quiche for cold & grey fall days
The weather has been cold and grey lately, so I’ve been looking for something with some stronger flavors. Also, I really love baking things when it’s cold outside, because the oven warms up the whole apartment, it smells delicious and since I admittedly make a mess in the kitchen while cooking it’s good to have time to fix that 😛
Since I’ve been going around the countryside and seen amazing grapes I decided I should integrate them into a recipe. And what fits better to grapes than cheese (and walnuts)?
So here we go: aromatic Gorgonzola cheese balanced by oh-so-sweet grapes, some baby spinach (we all need more vitamins when it gets cold outside) and walnuts for a little crunch. The filling is egg-based, so you also get plenty of protein. In case this is still not healthy enough for you, just make the crust with whole wheat (50% whole wheat / 50% wheat flour) or spelt flour, for additional fiber.
What is great about this quiche is that although is has very nice and aromatic flavors it is light enough to have it for lunch / take leftovers to the office the next day.
For the pastry
200g flour (I like to use spelt flour, but wheat flour is fine, too)
100ml warm water
1 tsp sea salt
1 tbsp olive oil extra vergine
1 tsp dried thyme
For the filling
100g baby spinach, roughly chopped
150g aromatic Gorgonzola
150g seedless red grapes, halved
2 spring onions, finely chopped
2 tbsp sour cream
zest of 1 lemon
a hand full of walnuts, roughly chopped
a hand full freshly grated Parmesan
a pinch of nutmeg
1. Preheat your oven to 180°C / 375°F. Grease your tart mold with olive oil.
2. Prepare the pastry: place flour, salt, olive oil, dried thyme and water in a bowl and knead until you have a dough with silky consistency. Wrap in cling film and place in the fridge.
3. In another bowl, stir the sour cream until smooth. Whisk in the first egg until fully integrated, then add the second and third one while stirring continuously. Then add baby spinach, Gorgonzola, grapes, spring onion, lemon zest and walnuts. Season with nutmeg, salt and pepper. Mix well.
4. Roll out the dough until until around 3mm thick. Line your tart shell with the dough, carefully cut off the surplus dough and then use a fork to punch little holes into the bottom of the tart. Distribute the filling evenly in your tart shell, sprinkle with Parmesan and bake in the oven for around 40 minutes or until the middle has set.
5. Remove from the oven and leave to cool off for a bit. Serve with a nice salad.
PS: You can also do this quiche with green asparagus when they are in season.