BELGIUM FRANCE LUXEMBOURG
Until the master patissiers of Paris decided that small is better, the quiche legend, established by the bacon, cream, cheese and egg version from Lorraine, was taken at face value. With its origins rooted in the region, it was assumed this savoury custard tart was unique. Even the mini-quiche seemed to follow a pattern –
bacon and cheese;
bacon and onion;
cheese and courgette;
cheese and spinac;
egg and onion;
egg and pork with rillette meat.
The emergence and popularity of flamiche, the Flemish bread tart filled with cheese custard, changed the perception. It morphed into something quite different. Flamiche is now associated with a quixotic range, from the simple yet satisfying butter, egg and cheese filling to the complex asparagus, cheese and haddock filling.
So it should not be a surprise to see this quiche tart filled with apricots, chard or spinach and smoked mackerel.
Anything goes nowadays!
This quantity is for a large flan. It can be made in two small tin, around 20 cm in diameter, but the amount of smoked mackerel should be doubled.
- 250 g white wheat flour
- 120 g butter
- 2 eggs
- 15 ml cold water
- 3 g salt
- 1 (250 g +) smoked mackerel, deboned, minced
- 250 g chard / spinach leaves, steamed, squeezed, chopped small
- 240 g crème fraîche / sour cream
- 60 g apricots, chopped
- 2 eggs
- 50 g fine semolina
- 2 egg yolks
- 30 ml milk
- 25 ml fish stock
- 15 g walnuts, ground
- Nutmeg, large pinch
Make the pastry, leave in refrigerator for three hours.
Flour a clean work surface and roll the dough out to a thickness of 3 mm.
Line a large flan tin with the dough, letting it flap over the rim.
Sprinkle walnuts evenly over the base, followed in turn by the mackerel, apricots and chard or spinach.
Whisk the whole egg into the milk and fish stock, add to the crème fraîche and beat until smooth. Add egg yolks, beat in the semolina flour. Season and whisk again.
Pour mixture evenly over the assembled items in the flan, sprinkle with grated nutmeg.
Bake at 200°C for 30 minutes.
Can be eaten hot but this tart is better cold.