FAIL-SAFE TRICKS FOR THE PERFECT QUICHE!!!

I have "buckled" to my client's demands and am now making a delivery on Saturdays, a much smaller menu, high in the use of seasonal products and herbs, good things for nibbling on at brunch, lunch or later supper/dinner, ideal for the "hectic" So Cal weekend.
This weekend my clients have chosen 2 pies, and a way of making baked potatoes tasty Vegan, and 2 fruit based desserts:

A herb and vegetable quiche
my "famous" roasted vegetable free-form tart

Baked potato bruschetta with fresh tomatoes and fresh herbs 

Fresh fruit salad with raspberry cake

Strawberry Eve's Pudding...fresh strawberries topped with vanilla-almond sponge cake.


When I worked in the South of France, in the early 70's I don't ever remember seeing a quiche, they seemed to be in every other country but not their native France..however the other tarts and pies that I saw in Antibes and Cannes featured wonderful grilled vegetables sometimes with cheese but rarely with  an egg custard, a good onion tart did have cream.
Growing up in England, bacon and egg pie was almost a quiche, if somewhat lacking in flavor (base of milk, eggs and cheese) and texture...the best quiches I had were actually in Australia, in the late 70's..rich buttery pastry with a smooth cream and egg based custard and featuring strong flavored cheeses.
I have now adapted my recipes, so now I make a "lighter" quiche and use live yogurt, eggs and a whole wheat crust, using non-soy margarine..adding herbs, seeds, spices and sometimes cheese/nutritional yeast to the crust, depending on the filling.

Tip#1
having rolled the pastry and lined the pan, allow it to rest for up to 30 mins before trimming the pan..this will prevent shrinking when baked.

Tip#2
place the grated cheese on the base of the tart before adding the custard and cooked vegetables, this prevents a soggy bottom crust.

Tip#3
top the custard with fresh herbs, not dried..for a fresher flavor

Tip#4
remove the tart from the oven when the middle is still a bit jiggly.( no matter what the time is in the recipe as all ovens are different). This prevents over cooking..the tart/pie will "set up" as it cools.

Tip#5
add chopped fresh herbs when the pie is cooled ( also the herb topping should reflect what is IN the pie..don't top with cilantro if the tart contains just parsley).

Tip#6
if using tomatoes make sure that they are oven dried a bit so they don't add too much moisture to the custard...on this point also, well cook the filling..mushrooms, onions, green beans, asparagus etc. saute in a little oil and then allow to cool completely, using less oil helps to retain the flavors ( if you drain the oil away from the filling you are losing flavors)

Tip#7
if you are serving the tart cold, then season more, if warming the tart lessen the seasonings.

For the Free-form tart I am making a "wholewheat brioche" type of pastry...this bakes up nicely and allows the tart to have a Calzone type feel to it when sliced..it also seems to stay tender longer.
Filling is roasted sweet potatoes, white new potatoes, Spanish onions,red peppers, Mexican white squash, tomatoes, olives, garlic, rosemary & thyme.
No cheese on this one, but a base paste of cashew nuts and sesame oil.

The potatoes are baked and then at the client's home, are topped with a fresh mix of chopped tomatoes, garlic, basil, olive oil..deliciously simple.