I want to cook a cheese, onion and tomato quiche, but can't get lard in Switzerland?

Question

Could somebody please give me a step by step recipie and method for doing a cheese, tomato and onion quiche (without lard for the pastry).

Thank you.

Answer 1

Hi! Are you sure you cannot source "schmaltz" where you live? That is available in supermarkets and from butchers in the German speaking areas of CH, so maybe if you look closer you will find it where you live. Even Griebenschmalz, which is more a dripping with added onions is good for savoury pastry dishes (but not sweet!). Some is made from goose fat rather than lard... It is therefore a slightly different consistency. Kosher cooks use chicken fat a lot, but that is not going to be something you have to hand or can buy!

A good Ersatz is anything you could describe as a "white vegetable fat". Palmin is one I have used in the past, when making a vegetarian alternative to my usual half lard-half marge (or butter) mix. You can use all butter if you wish or cannot get a lard or lard substitute.

Or you can use a "hard margarine", the type that comes in half pound blocks about the size and shape of packed butter. Just DO NOT use any of those tubs of soft margarine or vegetable-butter mixtures, which do not help make a good pastry.

The recipe for pastry remains exactly the same. It is always 1:2 fat-to-flour ratio. Or half quantity of fat to the flour. Say half pound fat to one pound flour. These days you can whack it into a food processor... Add a pinch of salt and enough cold water to mix into a firm mass which is not in the least sticky. Chill and rest for half an hour before rolling out on a cool surface. Line a flan case. (Some people blind-bake at this stage, but I do not).

As for the filling of a quiche; cut up what you want. I put onions and harder stuff in the bottom, then grated cheese over and tomatoes on top. Whisk up a couple of eggs and a small carton of cream with seasoning (salt, pepper, nutmeg, etc.) to taste. And pour it over the lot.

Bake in a pre-heated oven at 180°C until golden brown and the centre is firmed up (no longer wobbles when gently tipped back and forth). The length of time depends on the size and depth of you flan dish. If it is browning too quickly but not cooking, turn the heat down a little. Not too much, because you want the pastry to cook nicely and not go soggy.

A note on CH CHEESE: now I know Switzerland is the home of good cheese, but getting one which is suited to making quiche may be more of a challenge than finding a substitute for lard! Avoid cheese which remains stringy when cooked, especially if serving hot quiche... It becomes rubbery when it cools too. So try to find a more crumbly cheese or get friends and relatives to bring you a pack of cheddar cheese from all holidays and business trips to UK!! LOL! You can also try my favourite quiche: blue cheese! Most will work OK but don't add salt.

Answer 2

You can use butter, margarine, vegetable oil, or crisco in lieu of lard (or water if you want a fat free crust.) Just add enough of any of those to obtain a workable consistency (that you can roll out into the crust/pastry.)

Answer 3

I've never used lard in pastry! Just use cooking margarine and follow your usual recipe, it'll be fine.

Answer 4

Try substituting the lard for something else with alot of grease/fat you could try

butter
melted cheese
or meat grease

Answer 5

you dont necessarily even need the pastry.. just make the basic egg custard over the vegetables.. and slice and serve
or use a bisquit (like bisquik in the box) base in a square oblong baking pan.. Just use your imagination..

Answer 6

Normally i would just say fruit, but i think both. I like the sugariness of the fruits but i love the piquancy and kick the greens bring

Answer 7

There are many healthy fruits and vegetables. Fresh vegetables like broccoli and green spinach contain calcium and are packed with fiber.