The quiche is a salty cake with a firm base and tender filling that originates from French cuisine, specifically in the ancient region of Lorraine, in the northeast of the country.
It receives its name from the term lorenés küchen , which in turn, comes from the German word Kuchen , which would be translated as pastel; which is not surprising given the geographical proximity of the region to its neighbor, Germany.
It is in the capital of the Duchy of Lorraine, in Nancy, where the name of this recipe was written for the first time, in cookbooks dating from the early seventeenth century.
This one in particular, is a quiche with a smooth and creamy flavor, with a Portobello aroma and a texture where the creaminess of the zucchini and the other ingredients exquisitely combines with the crispy base of broken dough.
In addition to delicious, this quiche is free of cholesterol and rich in proteins, because being made with tofu, it not only enriches the final texture, but also its nutritional value.
Thus, this dish is rich in complete proteins , lecithin , isoflavones , flavonoids , fiber , beta carotene , allicin , alliin , omega 3 and omega 9 fatty acids, terpenoids , carbohydrates , vitamins A , C , E , K and group B ( B1 , B2 , B3 , B6 and B9 or folic acid ); sulfur , calcium , phosphorus , iron , magnesium , manganese , potassium , selenium , sodium , iodine , zinc and, to a lesser extent, copper .
Below you can see what ingredients you need and the steps to follow to be able to make one of the most emblematic dishes of French cuisine.
|Difficulty level||Preparation time||Rations|
|Medium||1 h.||For 4 servings|
- 1 cracked dough base
- 1 zucchini
- 150 gr. of portobello mushroom
- 1 Leek
- 1 onion
- 2 cloves of garlic
- 200 gr. of tofu
- 1/2 teaspoon pepper (ground)
- 1 teaspoon of salt
- 4 tablespoons of extra virgin olive oil
- 200 ml. of vegetable cream for cooking
- Drain the tofu, grate or shred with your hands and reserve.
- Peel the onion and garlic, grate and reserve also.
- We wash the zucchini, peel it (optional), grate it and reserve it.
- We wash the mushrooms, we laminate them and we reserve them.
- Wash the leek, remove the green part and cut into thin slices. We reserve
- In a pan, put to heat the oil over medium heat and, when it is warm, take the onion and garlic and let them poach for 5 minutes.
- Add the leek, stir everything well and let it be done for 5 more minutes.
- Add the zucchini together with the mushrooms, stir with the remaining ingredients and let it cook all together for 10 minutes.
- After this time, we toss the tofu, salt and pepper and stir everything carefully. We let it be done for 5 more minutes so that the flavors mix.
- Add the cream, stir again and let it cook for 5 minutes. After this time, we put out the fire and reserve.
- We preheat the oven to 175º and, while, we cover with paper the mold where we are going to cook the quiche, adapting it very well to the mold. Then, place the broken dough covering the bottom of the mold and adjusting it well to the walls of the same so that it does not protrude and, with a fork, we puncture it a little so that it does not swell when cooked.
- We put the filling that we have prepared in the pan on the broken dough, we pass the mold to a baking tray and cook the quiche for 15 minutes, watching that it does not burn. After this time, we turn off the oven and serve.
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