Starting point. prepare your mould. Today i am using Ready crust . Unroll while still cold
IF YOU WANT the crust very thin. You can spread it more. So you cover it with cling film
And spread as thin as you desire . STEPS 3 & 4 are optional
Put the crust back in the fridge. It will n easier to garnish your mould
I am using removable base-non stick mould. Diameter 26 cm
Garnish your mould
And cut the extra with a knife or use your rolling pin to get rid of the extra. A tip. If you are using the ready crust without spreading it thinner, using a knife at hand would b easy
Here is you mould ready to go to the fridge
oven180 C degrees 40 Mins. But on 2 steps 20 mins. + 20 mins.. If you don't have the seven spices and the pomegranate concentrate. Just use your favorite spices
Now to make the filling. Dice the onions
And In a frying pan put 1TBsp olive oil. Sweat the 250 g diced onions on low fire.....In the mean time start cutting the meat.
Cut the meat into cubes. Here I am using filet meat; very tender. So they don't have to be very small. Half way have a look at the onions. Stir let them continue to cook . Cut the rest of the meat
Now onions are cooked light Brownish. Take them out and put them on a kitchen paper to take out the extra oil
A closer look
Put the meat in the frying pan + 1 TBsp of olive oil and cook them for few mins ( 5 mins)
In another frying pan and without any fat, Start to Grill 100 g of pine seeds they will b done by the time meat is done
4 cloves of garlic
Spices and condiments seven spices, cinnamon , chili, sour pomegranate syrup (u can do without that) black pepper, and yogurt.
In a big mixing bowl put the cooked onions, the half cooked meat, the grilled pine seeds. The spices the 2 TBsp of yogurt, salt,. Taste and adjust.
Crush the garlic. Mix
Crack 4 eggs
Mix with a fork and add to the meat mixture
And put this mixture in the non cooked crust
Put the quiche in a preheated oven at 180 C .
While the quiche is cooking, prepare the tomatoes; Take out the stem. Make shallow incisions quartered and all along
Put the tomatoes in a boiling water. 30 seconds. Normally the very thin transparent skin should come out
The seeded tomatoes
Cut the tomato flesh into cubes
Put them in a strainer to get rid of the extra juice
After 20 mins .....
take the quiche out garnish with the diced flesh of tomatoes and put the quiche back in the oven another 20 mins.
Cut the parsley
When done, (20+20mins) take out the mould and garnish with the cut parsley
Cut as above and serve
- 250.0g Meat. ( beef or lamb)
- 250.0g Onions 2-3
- 4.0 Eggs medium. (4 yolks+6 whites)
- 100.0g Pine seeds raw or grilled
- 1.0tsp Seven spices (Lebanese)
- 1.0tsp Cinnamon
- 2.0 Pepperoncini (optional)
- 2.0Tbsp Yogurt or tahini
- 1.0Tbsp Sour pomegranate sirup
- Or 1TBsp is sumac
- Crust this time I will buy
- 2.0Tbsp Olive oil to fry onions and meat
- 2.0tsp Salt