Quiche is a type of savoury pie filled with cheese, cream, eggs, often with vegetables or meat. This dish comes from France – its most famous type is quiche Lorraine, which is made with bacon. Quiche can be served both warm and cold, it’s up to you.
On the blog, you will find several recipes for quiche some made only with vegetables and some with meat. This time, I would like to encourage you to prepare sorrel quiche. The main ingredients of this quiche are fresh sorrel leaves, cheese, eggs and cream. I recently made this quiche for a garden party. The quiche worked great when served cold, everyone took as many pieces as they fancied and were able to eat. This quiche is worth preparing for gatherings with friends or for barbecues.
Ingredients for sorrel quiche.
- 250 g all-purpose flour + extra for dusting
- 3/4 teaspoon of salt
- 80 g butter
- 80 g cold water
- 120 g margarine
- 1 tablespoon of olive oil
- 1/2 teaspoon of harissa
- 1 big clove of garlic
- 120 g fresh sorrel leaves
- 300 ml cream (30%)
- 180 ml milk
- 3 big eggs
- 1/4 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 120 g cheese
- 100 g Gruyère cheese
- 50 g sun-dried tomatoes in olive oil
How to make sorrel quiche.
Sorrel filling: put mashed garlic and olive oil into a pan and fry for a few seconds. Then, add sliced sorrel leaves and carry on frying for a minute. Once done, cool it down.
Crack the eggs into a bowl and lightly beat them with a fork. Add fried but cold sorrel, cream, milk, salt, pepper, harissa, chopped sun-dried tomatoes and both grated cheeses. Mix it thoroughly.
Pie crust: sift the flour and salt onto a pastry board, add cut butter and margarine. Chop all the ingredients with a knife for a few minutes, until they start to stick together. At that point, slowly add water and knead the pie dough. Wrap the finished pie dough with cling film and put it in the fridge for an hour.
After that, put the pie dough on a kitchen board lightly dusted with flour, and roll it out. Next, carefully line the sides and the bottom of a tart tin with the pie dough. Pierce its bottom with a fork in several places, then cover it with baking paper, which you should weigh down with grains or balls to prevent it from puffing up while baking. Put the pie crust in the oven preheated to 180 for 15 minutes. What you are doing now is part-baking the pie crust.
After 15 minutes, remove the pie crust from the oven, remove the grains and the paper and put the pie crust back in the oven for another 15 minutes. After that, remove the part-baked pie crust, fill it with filling and put it back in the oven for 55 minutes to an hour. Set the baked quiche aside until it is completely cool. Slice it when cold.
Good to know when making sorrel quiche.
I only used fresh sorrel leaves to prepare the quiche. The sorrel should be rinsed well in water and lightly dried before frying.
I grated the cheese on a large-mesh grater. I used Gouda cheese but you can go for any type of tasty cheese.
The butter and margarine should be cold when mixed with the flour. It is best to remove them directly from the fridge only when preparing the crust.
The pie dough is quite loose, so it can also be rolled out between two sheets of baking paper and not on the kitchen board.
I used a round tart tin with a diameter of 28 centimetres. Before placing the pie dough in it, I greased the tin with margarine.
Do you like dishes made with sorrel? If so, try our recipe for Sorrel soup.