This month the hubs and I have been clearing our pantry and freezer. Two weeks ago I was thinking long and hard about how to “get rid” of the low-fat feta I had bought that honestly tasted quite horrible. Lesson learned – low-fat cheeses aren’t the best idea. I was thinking of making a quiche and went searching for possible recipes that I could incorporate the feta and use almond milk because we didn’t have any milk in the fridge. I found a recipe for a savory tart that had a pretty unique custard – it had ground almonds in it. I decided to try it out. The custard also only required 2 eggs, much less than the average quiche filling. I substituted the cheddar cheese with the feta and used almond milk instead of milk. The quiche turned out pretty well and the hubs loved it. He actually prefers this quiche custard filling as it is less “eggy” in taste and is a lot “lighter” than the normal quiche due to the lack of cream. For the quiche base, I found one on Smitten Kitchen that doesn’t require parbaking and doesn’t shrink – score.
You can use any filling combination you desire. The first time round I just used whatever I had in the fridge – zucchini, oven-dried tomatoes and caramelized shallots. In my second attempt, as pictured in this post, I used cheddar instead of the feta, and milk, instead of almond milk. Filling wise I used mushrooms, kale, oven-dried tomatoes and caramelized onions. It’s best to saute your mushrooms and kale first before adding them to the quiche shell. Excess water from veggies = soggy quiche.
For the tart shell:
- 1 1/4 cups flour
- 1 tablespoon plus 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 6 tablespoons butter, diced
- 1 egg
- In a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg and mix with a fork until a dough forms. If this does not happen easily, toss it out onto a counter and knead it together. This dough is rather tough but with a little elbow grease, it does come together nicely. Dough can also be made in a food processor or stand mixer using the paddle attachment.
- On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.
- Proceed with a filling of your choice, no parbaking required.
For the custard filling:
- 2 eggs
- 1/2 cup sliced almonds
- 1/4 cup milk (I have also used almond milk with success)
- 1 cup grated sharp cheddar (I have also used feta with success)
- 1/2 teaspoon salt and lots of freshly ground pepper
- Combine almonds, milk and eggs in the food processor or blender and process till smooth. Stir in the cheese and season with salt and pepper
- Place filling of choice (e.g., caramelized onions, sauteed kale, mushrooms etc.) into the tart shell.
- Pour custard filling over.
- Bake in 350°F oven for 25-30 minutes or until filling is set.