Two Classic French Quiches to Celebrate Bastille Day

Learn how to make two delicious types of the famous French pastry with a Middle Eastern adaption: Swiss chard and ricotta, or summer vegetables and goat cheese.

Summer vegetable and goat cheese quiche, with eggplant, zucchini and tomato.
Vered Guttman

For a brief period in the early 90s, Gaul's food ruled the Tel Aviv food scene and quiche was the king. 

This classic French pastry got a Middle Eastern adaptation and the not-so-kosher quiche Lorraine with ham and cheese filling was replaced with colorful vegetables and Mediterranean cheese like feta and kashkaval.

The best side dish to accompany any quiche is a simple green salad. Mix 1 tablespoon of white wine vinegar with 2 tablespoons of olive oil. Add a little of salt, a little Dijon mustard, black pepper and a pinch of sugar and mix with your preferred greens. It’s a full summer meal to celebrate Bastille Day.

Summer vegetable and goat cheese quiche

Eggplant, zucchini and tomato, the favorite summer trio, joined by goat cheese in one beautiful quiche.

Yields 10 inch quiche

Ingredients

For the crust:
1¾ cup flour
½ teaspoon kosher salt
Pinch nutmeg
11 tablespoons (5.5 oz.) cold unsalted butter
2-3 tablespoons cold water

For the filling:
1 regular eggplant
Kosher salt
4 tablespoons olive oil, divided
4 Roma tomatoes
2 Italian eggplant
1 zucchini
1 yellow summer squash (can substitute with a second zucchini)
¼ cup heavy cream
3 eggs
6 oz. soft goat cheese
4 Kalamata (or other) olives
2 stems fresh thyme
Black pepper

Directions

Make the crust: in a food processor pulse flour, salt, and nutmeg to combine. Cut butter in and pulse until mixture resembles coarse meal. With food processor running, add 2-3 tablespoons ice water. Continue to mix until it forms into a dough ball. Add another tablespoon of water if needed. Turn dough out onto a work surface lined with plastic wrap. Form dough into a disk. Wrap tightly in the plastic, and refrigerate for at least 30 minutes.

Peel 1 regular eggplant and slice into ½ inch rounds. Arrange in layers in a colander over a large bowl, generously sprinkle every layer with kosher salt. Let stand for ½ an hour and up to 2 hours for the bitter liquid to drip, wash and tap dry with paper towel.

Oven to 450 degrees. Line a baking sheet with parchment paper. Brush eggplant slices with very little oil on both sides (use about 3 tablespoons altogether) and roast in oven for about 25 minutes, until golden and very tender. Remove from oven, lower oven temperature to 350 degrees.

In the meantime slice Roma tomatoes, Italian eggplant, zucchini and summer squash to very thin rounds. 

In a medium bowl, mix heavy cream, eggs and 1 teaspoon kosher salt. Crumble goat cheese in and mix. Use a fork to mash the roasted eggplant and mix in the goat cheese mixture.

Take dough out the fridge and roll on a floured surface to a 15 inch round. Carefully move into a greased quiche pan, using your fingers to fit into the sides of the pan. Trim overhang. Prick with a fork. Fill dough with eggplant-goat cheese mixture, then arrange sliced veggies in overlapping rounds, starting from the outside with tomatoes, then eggplant, zucchini and yellow squash. Slice olives and arrange over tomatoes (see photos), and sprinkle with thyme leaves. 

Sprinkle salt and black pepper on top and drizzle with about 1 tablespoon olive oil.

Bake in 350 degrees for 1 hour, until goat cheese filling is stable. Let stand for 10 minutes before serving.

Swiss chard and ricotta quiche

Yields 9 inch quiche

Ingredients

For the crust:
1¾ cup flour
½ teaspoon kosher salt
Pinch nutmeg
11 tablespoons (5.5 oz.) cold unsalted butter
2-3 tablespoons cold water

For the filling:
2 bunches (about 16 medium leaves) rainbow or green chard
½ cup heavy cream
1 egg
2 egg yolks
1 teaspoon kosher salt
Pinch nutmeg
1 lb. hand-dipped ricotta (or any great tasting ricotta)
¼ cup finely grated parmesan, plus more for sprinkling

Directions

Make the crust: in a food processor pulse flour, salt, and nutmeg to combine. Cut butter in and pulse until mixture resembles coarse meal. With food processor running, add 2-3 tablespoons ice water. Continue to mix until it forms into a dough ball. Add another tablespoon of water if needed. Turn dough out onto a work surface lined with plastic wrap. Form dough into a disk. Wrap tightly in the plastic, and refrigerate for at least 30 minutes.

In the meantime wash Swiss chard, remove and discard stems and cook in lightly salted boiling water for 3 minutes until wilted. Transfer to a colander to cool down.

Oven to 350 degrees. Take dough out the fridge and roll on a floured surface to a 15 inch round. Carefully move into a greased quiche pan, using your fingers to fit into the sides of the pan. Trim overhang. Prick with a fork. Cover dough with aluminum foil and use pie weights (or dry beans) to cover the surface and weight crust down. Bake for 20 minutes, remove aluminum foil and bake for 10 minutes longer. Remove from oven and set aside.

In a large bowl mix heavy cream, egg, egg yolk, salt and nutmeg. Squeeze water out of Swiss chard, chop and mix into heavy cream mixture. Add ricotta and parmesan and mix briefly (you want to see chunks of ricotta). Gently pour into baked dough, sprinkle with more parmesan and bake for 40 minutes until firm to touch. Let stand for 10 minutes before serving.

Swiss chard and ricotta quiche.
Vered Guttman