When the word tart is heard, first thing comes to mind is, it must be a dessert. But, tarts are savory too and one of the form is knowns as Quiche. Quiche is basically a French savory tart making a use of meat or veggies in savory custard and baked to set.
Quiche custard commonly is made using eggs, milk or cream, cheese and choice of filling. When I received the Del Monte Cheesy Garlic Mayo variant, the first thing that kicked my mind for creation was quiche with Fish. Fish goes very well with cheese and garlic and when filled in the tart along with egg, the outcome is irresistible. The elite part of this Del Monte Cheesy garlic mayo is, it enhanced the flavors and richness of the quiche so beautifully that it really did not require any cream or milk or cheese in the recipe. All you need is Fish chunks, eggs, seasonings and Del Monte Cheesy Garlic Mayo. So, mayonnaise cannot be treated or rated as a dip or spread only, they can easily be incorporated as a major base for a main course feast too. This quiche is a must make if you are sea food lover. A complete high protein meal as it makes an ideal breakfast, brunch or as party appetizer.
Preparation time: 90 minutes
1 and ¾ cup, All-purpose flour
115 grams, unsalted butter
1 teaspoon, oregano
Salt to taste
3 to 4 tablespoon, cold water
For Quiche Filling-
400 grams, fish fillet
½ cup, Del monte Cheesy Garlic Mayo
1 teaspoon, Italian seasoning
1 teaspoon, chili flakes
5 medium sized eggs
Zest of one orange
½ cup, spring onion, finely chopped
2 tablespoons, olive oil
Salt and Pepper to taste
Rub the cold butter with the flour and salt till it resembles coarse crumbs (some may also be pea size crumbs)
Add ice cold water. Using your fingers, mix very gently to bring the flour and butter mixture together to form a dough (do not work too much on the dough).
Wrap the dough in a cling film and refrigerate it for 30 mins.
Take out the dough, place it between two parchment papers and roll it gently to form a circle of 14 inches diameter.
Grease the tart pan.
Very gently place the rolled crust in the tart pan (9 inch) uniformly and cut out the extra portion
Pre-heat oven at 375 degrees Fahrenheit.
Now fill the tart generously with pie weight, kidney beans or raw rice.
Bake the tart crust for 15 minutes
Once done, allow it to cool for few minutes and very carefully remove the pie weight.
Heat olive oil in a pan.
Add fish fillet, season it with salt and pepper. Lightly sear it until just done. Take it off the heat, cool it and shred it into chunks.
In a bowl, add eggs, cheesy garlic mayo, Italian seasonings, orange zest, salt and pepper. Beat it to mix them well.
Now, take the tart and layer it evenly with the cooked fish chunks.
Evenly, sprinkle spring onions over the fish layer.
Gently add the prepared egg and mayo mixture over the fish layer.
Bake the quiche in a preheated oven at 350 degrees Fahrenheit for 35 to 40 minutes or until the quiche is done and toothpick comes out clean.
Let the quiche rest in the oven for few more minutes. Once it cools down a bit, cut into pies and serve warm.