
Looking for a delicious yet lighter alternative to traditional quiche? Instead of using shortcrust pastry, why not try feuille de brick? This ultra-thin, delicate pastry from North Africa gives you a wonderfully crispy and golden base, making your quiche both light and flavourful. Perfect for a healthy brunch, lunch, or dinner, this recipe is sure to impress!
Why Use Feuille de Brick?
Feuille de brick is a thin, paper-like pastry that crisps up beautifully in the oven. It is stronger than filo pastry and lighter than shortcrust pastry, feuille de brick offers a crunchy, airy texture without compromising on taste. Plus, it’s easy to work with and bakes to perfection in no time!
Ingredients
- 200ml UHT whipping cream
- 3 whole eggs
- 200g smoked lardons
- 150g grated Emmental cheese
- 4 chestnut mushrooms, sliced
- 1 tsp wholegrain mustard
- 5/6 feuilles de brick
- 40g unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 200°C (fan 180°C) / gas mark 6.
- Prepare the Filling: Heat 10g of butter in a pan and sauté the sliced mushrooms until softened. Let them cool. In the same pan, cook the smoked lardons until crispy, then drain off the excess fat and set aside. In a bowl, whisk the eggs, then mix in the cream and mustard. Stir in the grated Emmental, cooked lardons, and mushrooms, add salt and pepper.
- Prepare the Feuille de Brick Base: Brush a pie or tart dish with melted butter. Take one feuille de brick, brush it with butter, and place it in the centre of the dish. Repeat with the remaining sheets, placing each one slightly offset to cover the entire dish, ensuring they overlap.
- Assemble & Bake: Pour the quiche mixture into the prepared feuille de brick base. Fold the overhanging pastry sheets over the top of the filling. Bake for 25 minutes, or until golden and crispy.
- Serve & Enjoy! Let the quiche cool slightly before slicing. Serve with a fresh salad for a light yet satisfying meal.
Bon appetit!