Space Place House

I used ready made raw pizza dough, just half the big ball, rolled it out and layered it with garlic scape pesto that I made with basil and feta, then layered it with thinly sliced potatoes, shredded speck, olive oil and pepper and salt, bake it for 15 minutes at 450!

These tartines are made with my home grown sour cherries, sugar, cornstarch and storebought puff pastry dough!

Spectactular showing this year! Not sure why, last year it had one or two blooms, bumper crops this year!

I tried these for the first time this morning, used pastry dough and a mix of spinach ricotta and bechamel for the filling!Not as good as a french patisserie but will do for breakfast!

I made this yesterday and it was amazing,Here is the recipe:

‘adapted from (Simply Recipes)’

Use about 1/2 cup leeks, finely chopped, and sautéed in butter first, before spreading over the bottom of the quiche crust with the cubed ham.

INGREDIENTS

• 1 recipe pie dough or a prepared frozen pie crust
• 1/2 pound (225 g) of cubed (1/2”) ham, fried up (you can use more or less to your taste)
• 1/2 cup (235 ml) milk
• 1/2 cup (118 ml) heavy cream
• 3 eggs
• 1/2 teaspoon salt
• Black pepper to taste (we used about 1/2 teaspoon)
• 1/8 teaspoon ground nutmeg
• 1 cup (4 ounces, 113 g) grated gruyere or other cheese (cheddar works too)
• 1 heaping tablespoon chopped chives or fresh chopped marjoram

1 Rollout the dough, form into a tart pan, then freeze: If you are making your own pie crust, roll out the pie dough into a 12-inch round. Place it in a 10-inch wide, 1 1/2-inch high tart pan, pressing the dough into the corners.

Use a rolling pin to roll over the surface of the tart pan to cleanly cut off the excess dough from the edges.

Freeze for at least half an hour before blind-baking.

2 Pre-bake the frozen crust: (also called “blind” baking) If you are using a store-bought frozen crust, follow the directions on the package for pre-baking.

If you are pre-baking a homemade crust, preheat oven to 350°F. Line the frozen crust with heavy duty aluminum foil. Allow for a couple inches to extend beyond the sides of the tart or pie pan.

Fill tart pan with dry beans, sugar, or rice, or the bottom of a smaller baking pan

If you are using a pan with a removable bottom, place the pan on a rimmed baking sheet in the oven to catch any spillage.

Bake for 15 minutes. Then remove from oven, remove the pie weights (the easiest way to do this is to lift up the foil by the edges) and the foil, and set aside.

3 Cook the ham: Heat a large frying pan on medium heat. Arrange ham cubes in a single layer on the bottom of the pan (you may need to work in batches or do two pans at once).

Slowly cook the ham until nicely browned and much of the fat has rendered out.

4 Preheat oven to 350°F.

5 Whisk eggs, add nutmeg, salt, pepper, cream, milk: Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives and whisk a little more. Add the milk and cream and whisk vigorously to incorporate and introduce a little air into the mix – this keeps the texture of the quiche light and fluffy.

6 Put filling in pre-baked crust: Arrange the ham and cheese in the bottom of the pie crust.

Whisk the egg-milk mixture hard again for a few seconds, then pour it gently into the pie crust.

7 Bake: Put the quiche into the preheated oven and bake for 45 minutes.

Check for doneness after 30 minutes by gently jiggling the quiche. It should still have just a little wiggle. (It will finish setting while it cools.) Cool on a wire rack.

Eat at room temperature, cold (a quiche will keep for several days in the fridge), or reheated gently in a 200-degree oven.

Pie (Quiche)dough recipe:

This recipe makes 1 pâte brisée crust, enough for one tart or one bottom crust. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.

I go back and forth on whether to use 8 Tbsp or 10 Tbsp of butter. If you are blind baking the crust (for example for a quiche), I recommend using 8 Tbsp of butter. The higher flour to fat ratio will help the crust keep its form when you pre-bake it.

If you are not pre-baking the crust I recommend using 10 Tbsp of butter, the higher fat to flour ratio will give you a flakier crust, and it will be easier to roll out.

INGREDIENTS

• 1 1/4 cups (160 g) all-purpose flour, plus extra for rolling
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 8 Tbsp (1 stick, 112 g) chilled unsalted butter, cut into 1/2 inch cubes
• 3 to 4 Tbsp ice water, very cold