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Quiches The
best of
A quiche is a well known versatile dish in our every day kitchen.
You can create endless fillings and adapt it to the seasons.
For every occasion, there is a perfect quiche recipe. Sweet or savoury; cold or hot.
With a little imagination, you can create your own personal version.
The Pidy quiche bases are made with our unique puff pastry recipe.
Crunchy, solid and tasty.
They come with or without aluminium tray.
Or why not present them in an artisan version, with baking paper and baking ring,
a real treat?
Pidy offers you this booklet BEST OF QUICHES with traditional and innovative recipes
by our chefs! Every dish gets a full description for a tasty presentation.
Pidy; truly the base for your creativity. Enjoy!
QuichesMignardise with cream cheese, apples and cranberries 4-5
Quiche with fish, fennel and tomato 6-7
Quiche with minced meat, parsnip, red onion and fennel seeds 8-9
Quiche with gratin of potato and Lancashire cheese 10-11
Quiche alu with corned beef, sweet potato, gherkin and grainy mustard 12-13
Quiche alu with red fruit, Greek yogurt, semolina & lime 14-15
Artisanal Quiche with Provencal vegetables and spices 16-17
Artisanal Quiche with potato, bacon and cheese 18-19
Tartelette with 4 cheeses and figs 20-21
Gourmande bolognaise 22-23
Artisanal Quiche with goat's cheese, Romano beans, smoked ham and Provencal spices 24-25
Tips & Tricks 26-27
The best of
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Mignardise with cream cheese, apples and cranberries Ingredients
• 30 Pidy Mignardises Ø 6cm • 300g frozen cranberries • 2 apples• 30g butter• 300g cream cheese like Philadelphia• 5 eggs• Pepper, salt, curry powder• 4 sprigs of dill• Some fresh cranberries
Preparation
• Thaw the cranberries and drain.• Dice the apples and sauté in butter.• Divide into the mignardises and sprinkle with cranberries.• Mix the cream cheese with the eggs, dill, pepper, salt and curry powder.• Fill the quiches and place in a preheated oven for 10 minutes at 170°C. • Decorate with a slice of apple, some fresh cranberries and some dill.
Mignardisedimensions Ø6cmcode 720.20.xxxpcs/case 80/240/360
PassadenvBrusselsesteenweg301B-2800Mechelen-Zuid
www.facebook.com/Passade
4 5
Quichedimensions Ø11cmcode 760.00.042pcs/case 42
A quiche with lower border can be ordered on special request.
Quiche with fish, fennel and tomato
Ingredients
• 10 Pidy Quiches Ø 11cm• 500g fillet of perch• 500g fillet of sea bass• 2 fennel bulbs• 2 shallots cut into rings• 250g sliced sundried tomato • 5dl cream• 6 eggs• Pepper, salt and ground paprika• ½ bunch of finely chopped dill• Olive oil
Preparation
• Dice the fish fillets and poach them in salted water. Drain.• Cut the fennel into dices and sauté in olive oil, with the sliced shallot,
pepper and salt. Add the sliced sundried tomato.• Fill the quiches with this mixture up to the half and add the drained
diced fish. • Mix the cream with the eggs, cut dill, pepper, salt and paprika powder.• Top the quiches with this mixture and place into a preheated oven for
15 minutes at 180°C.• Decorate with some fennel, sundried tomato and dill.
HofdeMerodeVarkensstraat2
B-2800Mechelen+32476616545+3215298491
76
Quichedimensions Ø18cmcode 770.00.010pcs/case 10
Quiche with minced meat, parsnip, red onion and fennel seeds Ingredients
• 4 Pidy Quiches Ø 18cm• 1kg mixed mince meat • 2dl olive oil• 1 clove of crushed garlic• 2 diced red onions• 2 diced parsnips• 1 tablespoon of roasted fennel seeds• 5dl cream• 6 eggs• Pepper, salt and hot paprika powder• ½ bunch of finely chopped flat leaf parsley
Preparation
• Fry the minced meat in olive oil together with the onion; garlic and the fennel seeds. Drain the fat.
• Fry the diced parsnip in olive oil, season with pepper and salt.• Arrange the parsnip at the bottom of the quiche and top with the
minced meat.• Mix the cream with the eggs, finely chopped flat leaf parsley, pepper,
salt and hot paprika.• Fill up the quiches with this mixture and place into a preheated oven for
14 minutes at 180°C.
• Decorate with some parsnip, red onion rings and a leaf of parsley.
ErwinVanderKelenHostellerieKemmelberg
Kemmelbergweg34B-8956Kemmel+3257452160
98
Quichedimensions Ø8,5cmcode 750.20pcs/case 72/144
Quiche with gratin of potato and Lancashire cheese
Idealcarrierforperfectlyportionedsidedishes.
Ingredients
• 10 Pidy Quiches Ø 8.5cm• 1kg hard boiling potatoes• 2 cloves of crushed garlic• 3 finely diced shallots• 3dl milk• 3dl cream• 6 eggs• Pepper, salt and nutmeg• 300g grated Lancashire cheese
Preparation
• Peel the potatoes, wash and boil until al dente. Drain and cool down and slice.
• Divide in layers over the quiche bases and sprinkle with diced shallots.• Mix the milk with the cream, eggs, pepper, salt and nutmeg.• Fill the quiches with this mixture, cover with grated Lancashire cheese
and place in a preheated oven at 180°C for 12 minutes.
Plein25Elsegemplein25B-9790Elsegem
(Wortegem-Petegem)+3256602525www.plein25.be
1110
Quiche aludimensions Ø11cmcode 760.00.442pcs/case 42
Quiche alu with corned beef, sweet potato, gherkin and grainy mustard Ingredients
• 6 Pidy Quiches alu Ø 11cm • 500g sweet potatoes• 500g corned beef• 4 diced onions• 4 sweet and sour gherkins, diced• 5dl cream• 6 eggs• 50g coarse grain mustard• Salt and pepper• ½ bunch of finely chopped chives
Preparation
• Boil the sweet potatoes until al dente in their skin, cool down, peel and dice.• Cut the corned beef in similar dices and lightly fry on a low heat.• Drain the beef and set aside the liquid.• Fry the onion.• Mix the sweet potato with the corned beef, onion and gherkins and divide
into the quiches.• Mix the cream with the eggs, the liquid of the corned beef, the grainy
mustard and finely chopped chives, season with pepper and salt.• Fill the quiches with the mixture and place for 16 minutes in a preheated
oven at 180°C.
• Decorate with a slice of corned beef, some gherkin and some chives.
RobertVanEygenPacificEiland
Eiland2B-8900Ieper
+3257200528www.pacificeiland.be
1312
Quiche aludimensions Ø18cmcode 770.00.036pcs/case 36
Quiche with aluminium tray with red fruit, Greek yogurt, semolina & lime
Ingredients
• 4 Pidy Quiches Ø 18cm with aluminium tray • 500g mix of red fruit (frozen) • 50g fine pre-steamed semolina • 500g Greek yogurt• 6 eggs• 100g vanilla sugar • Icing sugar • Zest & juice from 1 lime • 10 leaves of lemon mint
Preparation
• Mix the yogurt, eggs, vanilla sugar, zest & juice from the lime and the semolina and fill the quiches.
• Divide the fruit over the mix and push it very carefully into the filling. • Place the Quiches for 18 minutes in the oven at 180° C. • Take them out of the oven and sprinkle them with icing sugar.
• Decorate the quiches with yogurt, zest of lime, lemon mint and red fruit.
FrederickenJokeDhooge-Sulmon'tHuisvanLede
Lededorp7B-9772Wannegem-Lede
+3293835096www.thuisvanlede.be
1514
A rtisanal Quichedimensions Ø11cmcode 760.00.542pcs/case 42
Artisanal Quiche with Provencal vegetables and spices
Ingredients
• 8 Pidy Artisanal quiches Ø 11cm• 2 courgettes• 2 small aubergines• 4 tomatoes • 2 white onions • 2 crushed cloves of garlic• 500g mascarpone• 6 eggs• Pepper, salt & paprika powder • 4 leaves of basil• 1 sprig of rosemary• 1 sprig of sage• 200g grated Parmesan
Preparation
• Cut the courgettes in slices and bake them for very short time in olive oil with pepper & salt. Leave to drain.
• Do the same with the aubergines. • Cut the onions in fine round slices. • Slice the tomatoes, sprinkle the tomatoes with salt and pepper.
Drain carefully.• Place the courgettes, tomatoes, onions and aubergines in a fan shape in the
base of the quiche case. Mix the Mascarpone with the eggs, finely chopped basil, sage, and rosemary, season with pepper, salt & paprika powder.
• Fill the Quiches with this mix, sprinkle with grated Parmesan and place the quiches for 15 minutes in an oven of 180°C.
• Decorate the quiches with a fried peel of aubergine, a vine tomato & a sprig of rosemary.
ChristianQuetstroeyDeKleinePrins
Stationsstraat33B-9620Zottegem+3293613502
www.dekleineprins.net
1716
A rtisanal Quichedimensions Ø18cmcode 770.00.508pcs/case 8
Artisanal Quiche with potato, bacon and cheese
Ingredients
• 3 Pidy Artisanal Quiches Ø 18cm • 300g potatoes • 300g bacon • 500g double Glouchester cheese• 3 onions cut into cubes• 1 clove of garlic cut into slices• 5dl whipped cream• 6 eggs• Pepper & salt
Preparation
• Cook the potatoes in their skins, leave to cool; peel and cut into cubes. • Cut the bacon into similar cubes. • Remove the crust of the cheese and cut them also in cubes. • Mix the potatoes with the bacon, onions and the cubes of the cheese. • Divide this mix into the Quiches. • Mix the cream with the eggs and garlic. Season with pepper & salt. • Fill the Quiches with this mix and place them for 22 minutes in the oven
at 180°C.
• Decorate the quiches with bacon, a piece of cheese and with a slice of fried onion.
ChristopheDejongheenJaniqueDeVlaminck
BistroDesantoGentseweg558
B-8793Sint-Eloois-Vijve+3256602413
www.bistrodesanto.be
1918
Tart dimensions Ø7cmcode 740.20.xxxpcs/case 90/180
Tart with 4 cheeses and figs
Ingredients
• 24 Pidy Tarts• 4 fresh figs• 50g honey• 100g Gorgonzola• 100g Mozzarella• 100g Parmesan• 100g Gruyere• 4dl whipped cream• 8 eggs• Cayenne pepper
Preparation
• Cut the figs into eight pieces and drizzle with honey. Put them for 2 minutes in an oven of 180°C. Leave to cool.
• Cut the cheeses into small pieces and mix together. • Divide the small pieces of cheese into the tarts and add slices of fig. • Mix the whipped cream with the eggs and the Cayenne pepper. • Fill the quiches with this and place them in the oven of 180° C for
12 minutes.
• Decorate these tarts with a piece of fig and dried ham (optional).
KoenToyeTheFoodWizard
Zonnestraat28B-9690Kluisbergen
+3255603179+32498560433
www.thefoodwizard.be
2120
Gourmande dimensions Ø4cmcode 710.20.xxxpcs/case 96/192/480
Gourmande bolognaise
Delicious&tastybitethatgoesverywelltogetherwiththeaperitif.
Ingredients
• 20 Gourmandes• 2 onions• 400g minced meat• 2 tomatoes• 1 tin of tomato puree 140g• Grated gruyere• Dried mixed herbs
Preparation
• Saute the cut onions in a little bit of butter until soft, add the minced meat and fry until brown; season with salt, pepper and mixed herbs.
• Add chopped tomatoes and tomato puree. Simmer for 10 minutes. Leave to cool before filling the gourmandes.
• Fill the gourmandes with the sauce and sprinkle with plenty of grated gruyere.
• Place the gourmandes for 15 minutes in an oven of 180° C.
DannyVanOpdenboschHofvanNassauBalegemstraat2
B-9620Zottegem+3293610545
www.hofvannassau.com
2322
A rtisanal Quiche dimensions Ø8,5mcode 750.20.560pcs/case 60
Artisanal Quiche with goat cheese, Romano beans, smoked ham and Provencal spices
Ingredients
• 10 Pidy Artisanal Quiches Ø 11cm• 10 goat's cheese with smoked ham • 300g Romano beans (frozen)• Pepper and salt• Butter• Red pesto• Basil
Preparation
• Cook the Romano beans until soft in salted cooked water. Remove from heat and plunge into ice cold water then drain.
• Re-heat the beans in plenty of butter. Season with pepper and salt and red pesto. Place the beans into the quiches.
• Add the goat's cheese cover with red pesto. • Put them for about 10 minutes in a pre-heated oven of 170°C.
• Decorate with cherry tomato and a leaf of Basil.
PieterWaterloosHuyzeWaterloos
Nelemeersstraat2B-9830Sint-Martens-Latem
2524
for delicious quiches1 Characteristics
•Pidyquichesarecrunchypuffpastrybasesrangingfrom4to18cm.•APidyquicheisneutralintaste,soitcanbeusedforbothsweet&savouryapplications.•Suppliedwithorwithoutaluminiumtrayorwithanartisanlookwithbakingringandbakingpaper.•ProducedwithNon-Hydrogenatedfats,sowithouttransfats.•Storedatambienttemperature.•Shelflifeof12months.
2 Using a quiche mix
Tip 1Alwaysfilltheemptyquichesfirstwiththesolidingredients.
Tip 2Avoidairinyoureggmixture.Whenthequichemixhasreachedacertaintemperature,theextraairwillcauseyourmixtoexpand&couldcausebreakageorleaking.
Tip 3Preheattheovento180°C.Puttheemptyquichebaseintheovenfor2to4minutes.Takethebaseoutoftheovenandbrushtheinsidewithabeatenegg.Letitcooldownforabout5minutes.Becauseoftheheatoftheemptyquichebase,thiswillformaperfectprotectivelayerandwilldiminishthechancesofleakingwhilebaking.
3 Endless variationsUsethePidyquichefortastyfingerfood,quiches,pies(sweetandsavoury).Whataboutavegetablepieasasidedishoraquichewithcranberrieswithyourdishofgame,applepie,crèmebrulee?EnjoythePidyquichebases–beinspiredbytheseasonsandcreateyourownquiches!
4 Cold applications...WhenusingthePidypuffpastryquichesasacarrierforvegetablesorforcoldapplications,weadviseyoutoheatthebasesshortlyinanoventorestorethecrunchiness:
•5to8minsinaconventionalovenat170°C•6to9minsinahotairovenat160°C
Tip 4Filledquichescanbefrozenwithoutproblem.
Tip 5Foraextracrunch,sprinklesomegratedcheeseonthequiche.
2726
More recipes? Subscribe to our newsletter via www.pidy.com and receive our latest recipes on a regular basis.
Pidy BeneluxJaagpad 2, B-8900 IeperTel: +32 57 49 01 01Fax: +32 57 49 01 [email protected]
Pidy FranceZ.I. de la Rouge Porte B.P. 153F-59433 HALLUIN CEDEXTél. : +33 3 20 23 70 05Fax: +33 3 20 23 80 [email protected]
Pidy UK4 Sterling Business Park,Salthouse Road, Brackmills,Northampton NN4 7EXPhone: +44 1604 705666Fax: +44 1604 [email protected]
Pidy [email protected]
Pidy USA90 Inip Drive – Inwood, NY 11096Phone: +1 516/239-6057Fax: +1 516/[email protected]
Pidy ExportJaagpad 2, B-8900 IeperTel: +32 57 49 01 01Fax: +32 57 49 01 [email protected]
Published by Pidy nv, Jaagpad 2, B-8900 IeperAll rights reserved. No part of this publication may be reproduced and/or distributed in any form by way of print, photocopy, microfilm, email/internet or any other means without the prior written permission of the publishers.
2109
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desi
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PI12.
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Quiches The
best of
