Making a quiche requires quite many ingredients. First flour and butter for the dough, then eggs and milk or cream fir the egg base and finally something to put in: vegetables, bacon, fish, cheese… then it takes 30-40min to bake it to perfection. It’s not something you prepare and serve 20min after you’ve started cooking.
But one day, when I was rather young and staying at my best friend’s house, her mother made a quiche, or rather what in French we call a savory tart with minimum ingredients and cooking time: the mustard tart. Back in France many people buy ready-to-use rolled pie crust so this makes it even simpler, but here what is stunning is the baking time. Because there is no egg base, it is really short.
Unfortunately the original recipe is all about cheese, and this doesn’t work for A. so I barely cook mustard tarts, until the other day when I decided to replace his share of cheese by thinly sliced local sausages. He had his meat, I had my cheese and everyone was happy to have lunch ready in no time!!!
So if you want to try, here is the original recipe and my recipe:
Mustard tart (classic)
- flour, butter, water for one pie crust
- 2 large and ripe tomatoes
- 2tbs of mustard
- 1-2 handful of grated emmental or gruyere cheese
Prepare the dough and roll for a 30cm low pie dish. Spread the mustard. Wash and thinly slice the tomatoes, sprinkle the cheese. Bake at 200deg until the cheese os melted and slightly golden. That’s it!!!
Mustard tart (meaty version half/half)
- flour, butter, water for one pie crust
- 2 large and ripe tomatoes
- 2tbs of whole grain mustard (makes the whole milder)
- 1 handful of grated emmental or gruyere cheese
- 2-4 little sausages
Proceed exactly as above but just slice the sausages, sprinkle them on one half, and the cheese on the other. It is really that simple!!!
