PARMESAN CRUSTED QUICHE w/ CAPER BERRIES AND SUN DRIED TOMATOES

PARMESAN CRUSTED QUIICHE w/ CAPER BERRIES AND SUN DRIED TOMATOES

I just landed in my own couch again after 24 great hours at Visingsö and my parents. My hands are seriously stained from all the berries I’ve been picking today – raspberries, blackberries, strawberries, three colors of currant and gooseberries that will be going into my freezer for later use. Each and every one of them grown with love by my mum and dad. I feel so spoiled.

This quiche have all the flavors of summer for me – the slightly tangy caper berries together the sweet sun dried tomatoes and the red onion just reminds me of all those summer nights in the garden. Socializing over some grilled meat, a cheesy quiche and a salad. And this crust! Trust me when I’m saying that you’ll never make a regular one after eating this – the parmesan makes it saltier, crumblier and the wholewheat flour gives it the body it needs with all those strong flavors in the filling.

PARMESAN CRUSTED QUIICHE w/ CAPER BERRIES AND SUN DRIED TOMATOES

Parmesan crust;
240 g wholewheat flour 
150 butter, diced
50 g parmesan cheese, grated
3-4 tbs cold water 

Mix everything except the water in a food processor to a crumbly texture, add in the water and mix quickly into a dough without overworking it. Wrap the dough in cling film and allow to rest in the fridge for 30 min. 

Preheat the oven t0 225 degrees. Either roll out the dough and cover the quiche pan with it or press it out directly in the pan with your fingers. Allow to cool down 5 min in the freezer before blind baking the crust for 10 min. 

PARMESAN CRUSTED QUIICHE w/ CAPER BERRIES AND SUN DRIED TOMATOES

Filling;
10 caper berries
5 sun dried tomatoes 
Handful of baby spinach
1/2 red onion 
90-100 g cheese
3 eggs
300 ml milk

Chop the caper berries, sundries tomatoes and baby spinach into smaller pieces. Finely slice the red onion and place all of the filling into the blind baked crust. Sprinkle over the cheese. In a bowl, whisk together the eggs and milk together with salt and pepper and pour over the rest of the filling. Bake for 20-25 min or until a toothpick comes out clean, allow to cool down slightly before serving.

PARMESAN CRUSTED QUIICHE w/ CAPER BERRIES AND SUN DRIED TOMATOES 

25 Comments Add yours

  1. A_Boleyn says:

    Very elegant dish.

    Liked by 1 person

  2. Wow! This looks amazing. I love the idea of the combination of the capers and sun dried tomatoes together. Hope you can get the stains off your hands. Just need some time… 🙂

    Like

    1. Thank you so much! It sure is a great combination, they complement each other so nicely 🙂 Haha, yeah, after a vicious scrub I managed to get it down to a slight tint of pink 😉

      Liked by 1 person

  3. Jasmine S. says:

    What a beautiful dish!!

    Like

    1. Thank you so much Jasmine! 🙂

      Like

  4. I just love everything about this quiche. Looks so tasty and beautiful 🙂

    Like

    1. Thank you so much! 🙂

      Like

  5. This looks so delicious!

    Like

    1. Thank you so much!

      Like

  6. chef mimi says:

    Beautiful! I love that you used a non-traditional quiche tin. Love the ingredients.

    Like

    1. Thank you so so much! I love this rectangular tin, the slices come out so much better in this 🙂

      Like

  7. This is absolutely beautiful. I fell in love with this quiche the moment I saw it on instagram. Now reading all about it, I just have to make it. The guiche crust also sounds amazing. On my list to do and soon.
    Wow, picking berries must be the ultimate best Petra 🙂 You don’t get better than that! How do you freeze them? Is there a special way or are they okay just to put in a sealed freezer bag or container?

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    1. Aw, you are just the sweetest! I’ve been eating this all week at work as lunch and still love it!
      I love picking berries, I don’t know the rules and laws of your country but here everyone is allowed to go out and pick as much berries, fruit and mushrooms as they want in the forest as long as we don’t harm anything. I usually freeze them on baking trays lined with baking paper, then I move them to freezer bags or containers. This way they get individually frozen and I can takes as much or as little of it as I want 🙂

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  8. Lucky you to have access to all of that fruit in your parents’ yard! You are right – the Parmesan crust alone is worth making. Great recipe to share with Fiesta Friday this week 🙂

    Liked by 1 person

  9. This looks so yum and delicious! Thanks for sharing.

    Like

    1. Thank you so much! x

      Like

  10. Carlee says:

    Oh my goodness, that looks beautiful! I wish I had some now. Thanks for sharing at Throwback Thursday!

    Like

    1. Thank you so much darling! 🙂

      Like

  11. petra08 says:

    I love parmesan in the crust but have ever only read it in Nordic cookbooks and from Nordic bloggers! It is delicious, I also add millet seeds for some additional texture. It sounds like you had a great time and all those berries sounds delicious! Happy Fiesta Friday 🙂

    Like

    1. Oh thank you! We sure love our cheese up here, I think we eat around 19kg were person and year :O Haha.

      Liked by 1 person

      1. petra08 says:

        I am quit sure cheese is a vital food group all on it’s own! 🙂

        Liked by 1 person

  12. I’m not sure if I’ve ever seen a more gorgeous tart!! It’s going on my must make, if only I can find my rectangular tart pan! I know I have it somewhere, lol!

    Thanks for bringing this by Throwback Thursday!!

    Mollie

    Like

    1. Aw! Thank you so much Mollie, if you find your tart pan let me know if you liked the quiche! 🙂 Have a great day! x

      Like

  13. This sounds amazing, Petra! You had me at caper berries! 😄

    Like

    1. Oh, so many people hate capers but its good to meet another caper-lover, haha 🙂

      Liked by 1 person

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