Not only quiche: five original recipes of salty cakes for the pecking of the weekend

Not only quiche: five original recipes of salty cakes for the pecking of the weekend

Be that as it may, salty cakes seem to belong to good weather, although in reality, they are perfect to share throughout the year.

The quiche lorraine is one of the most famous, but there is a whole world of savory cakes far beyond the French classic. They are perfect recipes to hurry up a holiday or even the day before and serve in small portions of pecking depending on the number of diners. I propose five options with an original touch to offer alternatives to everyone’s taste.

Salty cakes for pecking

Most salty cakes are very easy to prepare; you just have to mix or whisk the filling, pour over the mold previously covered with the dough, and bake. If we use an already prepared dough we will save a lot of work, and we can also choose different varieties: puff pastry, phyllo, broken dough or fine coca type, with or without yeast.

Cake with the three peppers

  • Ingredients . 1 sheet of broken dough, ½ small red pepper, ½ small yellow pepper, ½ small green pepper, ½ onion, 125 ml of liquid cream, 125 ml of milk, 1 egg L, 1 egg yolk L, 40 g parmesan cheese grated, 2 tablespoons olive oil, salt and pepper.
  • Development. We preheat the oven to 180 degrees. We spread the broken dough in a removable mold and puncture it with a fork. Cover with a piece of baking paper and fill it with dried vegetables, cooking 10 minutes. Chop the peppers and onion into pieces of the same size. We put a pan on the fire and pour the oil, sautéing the vegetables for 10 minutes, salt and pepper and pass them to a plate. In a bowl, mix the milk, cream, egg, yolk and salt, and pepper. Beat and add the grated Parmesan. Add the vegetables and pour in the broken dough. Bake for thirty-five minutes.

Salted tomato pie with cream cheese and mustard

  • Ingredients. 60 g of pastry flour, 30 g of cornmeal (not cornstarch), 55 g of butter without very cold salt, 15 ml of extra virgin olive oil, about 30 ml of very cold water, about 75 g of cream cheese , 10 ml of Dijon mustard, granulated garlic, a pinch of hot pepper, tomatoes, oregano, grated Parmesan, black pepper and salt.
  • Elaboration. Arrange the flours with the butter cut into cubes and the oil in a food processor, with a little salt, pepper and granulated garlic. Crush in several batches until a fine-grained texture remains. Gradually add the cold water, crushing each time, until you get a dough that we can work without sticking. Form a disc, wrap in film and leave in the fridge for at least 30 minutes. Preheat the oven to 190º C and prepare a tray. Wash and dry the tomatoes and mix in a bowl the cream cheese with the mustard, some paprika, oregano and a stroke of pepper. Stretch the dough until leaving a thickness of 5 mm, giving a rounded shape. Cover with the cream cheese, without reaching the edges, and distribute the sliced ​​tomatoes on top. Fold the edges over the dough, to cover the filling a little, and add some salt, oregano, cheese and a dash of oil. Bake for about 25-30 minutes, until the dough is browned. Ensure that it does not burn, if this happens we can cover the top with aluminum foil.

Eggplant and goat cheesecake

  • Ingredients. sheet of broken dough, 2 medium eggplants, 1 goat cheese roll, 1 onion, 2 cloves of garlic, 2 dl of cream, 3 eggs, olive oil, pepper, and salt.
  • Elaboration. We spread the dough in a rectangular or circular mold. We puncture it with a fork, cover it with baking paper and fill it with dried chickpeas, baking it for 10 minutes at 200ºC until it browns. Cut the washed eggplants into small cubes. We put them in a bowl with plenty of salt, leaving them 30 minutes. We rinse them and drain them. Peel and chop the onion and garlic. Heat a little oil in a pan and sauté the onion over low heat, until it is golden brown. Then we add the garlic, eggplant, pepper, cover and sauté over low heat, stirring occasionally so that they do not stick. Beat the eggs with the cream. Add the stir fry and the chopped cheese. We distribute on the dough, from which we will have removed the chickpeas and the kitchen paper. Bake about 30 minutes at 180ºC,

Tomato and Anchovy Cake

  • Ingredients. 300 g of wheat flour 300 g of cold butter, 125 ml of cold water, 5 tomatoes on the branch, 125 g of cherries, 1 scallion, 1 clove of garlic, 10 black olives, 10 anchovies, 2 tablespoons of virgin olive oil Extra thyme salt.
  • Elaboration. In a robot, we put the butter in cubes, the flour, and the salt. Press to mix the ingredients and form as a kind of sand. Add the water little by little and mix again. We form a ball and spread a sheet of equal thickness between two plastics or two sheets of baking paper leaving it about 5 mm. We refrigerate We preheat the oven to 150ºC. We spread the dough in a ring for cakes of about 23 centimeters, we puncture with a fork and take to the freezer. When the oven is ready, we cook in white with dried vegetables or rice, for 8 minutes. In a saucepan, fry the chopped scallions with oil, add the tomatoes in quarters, the chopped garlic and the thyme and let stir 10 minutes. We pass a coupé or a Chinese this coulis. We raise the oven to 180º. We add the coulis at the base of the cake, we place the cherry cut in half, the black olives and the anchovies. Bake for 20 minutes. We decorate with the thyme leaves.

Vegetable tatin cake

  • Ingredients . 1 sheet of puff pastry, 1 zucchini, 2 pear tomatoes, 1 eggplant, 1 red pepper, 30 g of virgin olive oil 30 g of soy sauce, 15 brown sugar, ground black pepper.
  • Development. We wash all the vegetables well and drain them. Cut the zucchini into 0.5 cm discs. We do the same with the pear tomatoes and with the eggplant so that they have a diameter as similar as possible, and the pepper in squares. Mix the oil, soy sauce, and brown sugar. We cover the base of a 22 cm diameter cake mold and place the vegetables in a spiral, alternating with each other tight and without gaps. Cover with the puff pastry sheet, trim the leftover and tuck the ends between the vegetables and the edge. Cook in a preheated oven at 190ºC with heat up and down 20 minutes or until golden brown. We remove and wait a few minutes before unmolding, covering with a plate and turning. Sprinkle with a little ground black pepper.

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