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How to cook quiche beinoise, french-lebanese

This recipe is a fusion between the French quiche and the lebanese la7m b3ajeen; sort of meat pizza. But the rest is my personal taste.

25
STEPS
INGREDIENTS

Starting point. prepare your mould. Today i am using Ready crust . Unroll while still cold

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

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

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

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

I am using removable base-non stick mould. Diameter 26 cm

Garnish your mould

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

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

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

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.

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

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

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

A closer look

Put the meat in the frying pan +  1 TBsp of  olive oil and cook them for few mins ( 5 mins)

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

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

4 cloves of garlic

Spices and condiments seven spices, cinnamon , chili, sour pomegranate syrup (u can do without that)  black pepper, and yogurt.

Spices and condiments seven spices, cinnamon , chili, sour pomegranate syrup (u can do without that) black pepper, and yogurt.

Crushed spices

Crushed spices

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.

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

Crush the garlic. Mix

Crack 4 eggs

Crack 4 eggs

Mix with a fork and add to the meat mixture

Mix with a fork and add to the meat mixture

And put this mixture in the non cooked crust

And put this mixture in the non cooked crust

Put  the quiche in a preheated oven at 180 C .

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

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

Put the tomatoes in a boiling water. 30 seconds. Normally the very thin transparent skin should come out

The seeded tomatoes

The seeded tomatoes

Cut the tomato flesh into cubes

Cut the tomato flesh into cubes

Put them in a strainer to get rid of the extra juice

Put them in a strainer to get rid of the extra juice

After 20 mins .....

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.

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

Cut the parsley

When done, (20+20mins) take out the mould and garnish with the cut parsley

When done, (20+20mins) take out the mould and garnish with the cut parsley

Cut as above and serve

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