The Busy Side

Summer is coming up in Istanbul and that means that I get home later, which also means that I don’t have time for cooking up a decent meal most of the time. Nobody can eat take out everyday right? So in come mini-quiches! You can make so many quiche combinations as you wish and as they are cupcake -sized no need for dishes, which in turn means, no time lost on cleaning up! Perfect! This time I baked tuna, red pepper and cheese mini quiches and they were SUPER DELICIOUS!Quiche (6 of 7)

If you don’t know what a quiche is, let me tell you. A quiche is basically a salty pie, which consists of a filo pastry crust and a filling based on a mix of eggs and cream, or eggs and milk. There are so many recipes out there for quiches but honestly this is that kind of dish, that getting the egg and cream mix done, you can add any combination of ingredients that you wish to it. I made tuna because I love tuna, but chicken is good too, or just spinach and mushrooms, or peas and ham, or whatever you want. Options are limitless and you can get creative with what you have in the fridge. Usually I don’t have a recipe for this, and I love it that way.Quiche (5 of 7)

Being such a flexible food to bake makes it ideal if you didn’t have time to pass by the market. Which can happen if you’re having a busy week. Also cheap because, well, basic ingredients are just fine. They take usually no more than 20 minutes to bake, and the prep takes around 10 minutes, so dinner in 30 minutes is super cool right? To top the whole thing, whatever form you wish to bake your quiche into, mini or pie sized, you can just keep it in the fridge and eat the quiche that’s left the next day, for lunch or dinner, since they are pretty good cold too. So fast, cheap and easy, if you never tried it, well do, and if you have my time at hand, I bet you will be going back to these babies quite often. The mini size is even super useful for parties, so there you go, another point in favor for quiches. Quiche (7 of 7)

The recipe I’m sharing with you today made 18 quiches. You can use it to bake a big one and then slice it later. I usually don’t take the measurements of the eggs and cream mix too seriously, it goes roughly 1 part egg to 1/2 part cream, but it’s not a deal breaker if you have less milk than you thought, or you’re missing an egg. Nonetheless, I measured my quantities this time, so in case you want to try this one up, I guarantee the texture will be fluffy and the all thing will be damn tasty.Quiche (3 of 7)

Here’s what you’ll need:

  • 1 package of filo pastry ( 3 big round yufka sheets – packages usually 800g have 5 sheets)
  • 6 eggs
  • 200 ml of cream
  • 2 big cans of conserve tuna ( 360 g)
  • 1 big red pepper
  • 100g of cheese (cheedar/ kaลŸar)
  • olive oil to cook
  • butter to line the tray
  • salt and pepper to taste

And here’s how you do it:

1) Pre-heat your oven to 200C. Line your cupcake tray with butter.

2) Cut your filo pastry / yufka into small squares of around 8cm a side, give this a try. You should cut one, and try to put fit it inside the cupcake form as you would if you fit it into a pie form. You should have some parts of you square coming out of the cupcake form, that’s ok. So you cut the rest of the squares the same size. If you are using yufka like me, you will see that this is a very thin layer of pasty, so to make these, I just made 3 layered squares to put into each form. Yufka doesn’t grow that much while cooking, and one layer per form will be too thin.

3) Cut your red pepper into small pieces and put in a pan with a bit of olive oil. Turn the stove on and cook it until it’s a bit softer. Drain the tuna, and add it to the pepper. The tuna is already cooked, so at this stage we are just mixing the flavors. Take it out of the stove after around 2 minutes and set aside.

4) In a large bowl, add your eggs and mix them with a fork until they are all combined. Add the cream and mix again. Shred you cheese (or cut it into small cubes) and add it to the egg mix. Add salt and pepper to taste.

5) In each form lined with filo pastry/yufka, add tuna mix until about 2/3 of the form. This will be around 1 tbsp. Check below picture for reference.Quiche (1 of 7)

6) To the forms add the the egg mix until the top. Make sure to give a small stir with a fork on each form so the egg doesn’t stay all on top, and is actually mixed with the tuna.Quiche (2 of 7)

7) Bake in the oven for around 15 to 20 minutes. And Voila! Dig in!

I’ve made so many combinations of these quiches that I lost count. Actually this quiche-mania came to me from a friend, that is actually quite the pro on the quiche combinations theme. Everytime I go to her house, I actually ask her to make a quiche, because I know it’s just going to be perfect. And because I can’t do that, that often anymore, being an expat and all that, I try to recreate. Quiche (4 of 7)

And if any of you is asking, why did I say it’s summer and thus I get home later? I’ll let you know, as I’m in the mood for rambling. Summer means getting out of work later (tourism business has it’s down sides) and honestly, it’s good outside, so if I do get out of work early I want to smell the fresh air (as fresh as city air can be) and walk besides the Marmara trying to get this legs moving or just sit out there enjoying a nice beer (or wine for me!). So yup! Posting on the blog got a bit delayed due to this general lack of time, and I admit, a bit of laziness. Forgive me.

I’ll stop rambling and I’ll go back to binge-watching series that are already over ๐Ÿ™‚

Enjoy your cooking ๐Ÿ™‚


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