Monday, April 9, 2007

Hearts of palm quiche

Hearts of palm quiche

As some of you know, I love cooking with hearts of palm. So, for my first participation on Weekend Herb Blogging – this time hosted by Anh - I decided to make a hearts of palm quiche.


I got the recipe from a Brazilian cookbook but the crust called for Crisco. I don’t like cooking with it. Call me silly, but I don’t even buy it.
Instead, I made a delicious crust out of a Gordon Ramsey’s recipe that had been posted by Valentina.
You see, Gordon’s recipe + Tina’s magic hands = perfection. :)

I had to adapt the amounts because my pan was a bit smaller than the required on the recipe. Next time I’ll add a bit more filling.

In the end, the quiche was so delicious I even had a piece at night, totally cold, and it still tasted good.

Hearts of palm quiche

250g all-purpose flour
1 teaspoon salt
125g butter, cold and diced
1 egg, lightly beaten
1 tablespoon olive oil
1 egg yolk

200g hearts of palm, chopped
½ small onion, chopped
2 tablespoons butter
½ teaspoon salt
20g parsley, chopped
100ml cream
4 eggs

Make the crust: in a bowl, combine flour, butter and salt, mixing with your fingertips until crumbly. Add the beaten egg and 1 tablespoon ice water and mix a little more. Knead it a little, wrap in cling film and refrigerate for 20 minutes.

Pre-heat the oven to 190ºC/375ºF. Brush a 24cm quiche pan with removable bottom* with the olive oil and sprinkle with salt and pepper.
On a lightly floured surface, roll out dough and line the pan with it.
Cover it with a circle of baking paper or foil and fill with uncooked beans – the blind baking process.
Bake for 20 minutes. Remove from the oven, remove the beans and the paper/foil and brush the crust with egg yolk. Bake for 5 minutes. Remove again from the oven and brush the crust again with egg yolk. Bake for 10-15 minutes or until golden.
This process will prevent the filling from leaking.
Remove from the oven. Keep the oven temperature at 190ºC/375ºF.

Make the filling: in a large frying pan, heat the butter over high heat. Add the onion and cook until lightly golden. Add the hearts of palm and salt and cook quickly. Remove from heat and add the parsley, mixing well.
In a separate bowl, beat the eggs and add the cream. Mix well. Add this mixture to the hearts of palm and mix.
Fill the baked quiche dough with this mixture and bake in a preheated oven (190ºC/375ºF) until firm.
Unmold and serve immediately.

* I used a regular teflon pan and had no trouble ummolding the quiche.

Serves 10


Valentina said...

Pat, how delicious. to me palm of heart spells Brazilian all over it. we love it so much as a nation, dont'we?!/ I love the idea of the softness of the filling and the pie crust.yum! great choice. Tina

Anonymous said...

I love hearts of palm! I always get them at the Brazilian buffet. I've never had them in quiche , though.

Lydia (The Perfect Pantry) said...

How unusual! I've only seen hearts of palm in salads here, even in Brazilian restaurants. Thank you for this lovely recipe.

thecoffeesnob said...

I've never had heart of palm. What a pretty name though. I'm curious to find out what it tastes like.

Stella said...

my goodness, this quiche looks so finger licking good Pat! I love palm in its any form. It can be quite pricey but it's worth every bite!
Happy eating & save a slice for me;)

Warda said...

Like you, I don't use Crisco in my crust. I am just not used to it. Quiche with hearts of palm? I can definitely get used to it. Looks gorgeous.

Susan from Food Blogga said...

Well call me silly too because I don't buy Crisco either. From the looks of your finished product, you didn't need it! I think the hearts of palm are a novel addition; thanks for the idea Patricia! I'm tagging it right now. :)

Anonymous said...

I need to get my hands on the hearts of palm. I have never tried it, but that sounds so good!

Linda said...

omg this looks amazing. ive yet to make quiche but am always looking for my first recipe. thanks! can't wait to try this one.

Gattina Cheung said...

Pat, I know what you mean by not liking Crisco :D Me either... except in a few crust recipes, I replace 30 - 50% of it with butter, I notice the difference is tremendous (much better). Since I make pie only very occasionally, I think my body would be ok with this bad stuff.
I have seen hearts of palm in one Asian store, will take a closer look next time. This quiche really sounds delicious to me!

Anonymous said...

I'd love to taste you quiche. Looks really good.


Anonymous said...

Haha! I come from tropical Malaysia with an abundance of palm trees and have not heard of hearts of palm before :)

But I do like quiche :)

Lis said...

Patricia that looks soooo good. I'm the only one in my family that likes hearts of palm - especially in my salads. Yum!

This is going on my list, he loves quiches and this will be a great way to sneak them in for me! =)


Anh said...

I have never tasted heart of palm before. Really wanna try it out since this recipe is so tempting! I don't use Cisco either since it is not available in Australia. But I hear from other bloggers that I didn't miss out much!

Deborah Dowd said...

I have a can of hearts of palm in my pantry that I originally bought for salad, but your quiche sounds terrific! I think I'll give it a whirl!

Kalyn Denny said...

I love hearts of palm. For a while here I could get them at Costco in a big jar for not too expensive of a price, but now I can only find them in the regular store, where they're much more expensive. I think they're just so delicious, and I think your idea of using them in quiche is a great one.
P.S. I don't really make pie, but if I did, I'd never use Crisco.

Anonymous said...

Hi Patricia! I'm with you - butter all the way! I've never tried hearts of palm, but I've never known the ingredients of a quiche to dissapoint me - this sounds delicious!

Unknown said...

Beautiful quiche, Patricia!

Anonymous said...

The quiche is beautiful! I have never tried hearts of palm before, but you have me interested! I'll have to keep an eye out this weekend when I go shopping!

MyKitchenInHalfCups said...

Hearts of palm are wonderful and I'm sure they'd be great in a quiche! Yours looks lovely. I'd have to agree there are better ways to go than Crisco even with that rhyme.

sher said...

That's one of the best looking quiches I've ever seen. The crust looks marvelous. And what a great idea using hearts of palm. Never have seen that in a quiche and it's a great idea.

Kirsten said...

So beautiful...and happily fake-butter free. :)

I LOVE hearts of palm - what a great recipe.


Patricia Scarpin said...

Tina, I think it's very Brazilian indeed. Your crust recipe is fantastic, my dear friend!

Veron, I think it's so cool that you like Brazilian food. :D

Lydia, I knew we were gonna like it.

Hey, sweetie, it's very soft and light.

Valentina, I love it too!! I must admit I had almost half the quiche by myself. Shame on me. :D

Hi, Rose, I'm glad you liked it! And can I say what a beautiful blog you have?

Susan, I'm so glad to have your comments here again, sweetie!
Let me know if you like this recipe.

Kristen, I know once you get some you'll make wonderful things with it.

Linda, and now I can't wait to see your quiche, I know it will be delicious!

Gattina, thank you! I prefer to use butter, too. This crust is really good and could be used with various different fillings.

Paz, tks!! There wasn't much left. :)

Pablopabla, you should try some!

Lis, I agree with you - salads with hearts of palm are delicious!

Anh, we have a different brand here, it's not actually called Crisco but it's the same thing. I don't even look at it at the supermarket. lol

Debora, tks for stopping by! Your rosemary looks fantastic!

Kalyn, I'm so glad you liked it. I was thrilled to take part in WHB for the first time I wanted to do it with a great recipe!

Gilly, I love quiches, too, dear. There are so many possible filling variations that I'm always willing to try something new!

Anita, tks, sweetie!

Shawnda, they're extremely light and versatile.

Tanna, thank you. I see that many of my favorite foodies don't like that stuff either!

Sher, the recipe won my heart the minute I saw it.

Kirsten, thank you! I'm glad to know hearts of palm are liked outside Brazil, too.

Sara said...

Sounds wonderful! I love hearts of palm in salad or just plain, but I've never cooked them in anything. Can't wait to try this.

Peabody said...

You know, I would have never thought about hearts of palm in a quiche...I bet it is tasty though!

Anonymous said...

I love quiche (I really need to buy a quiche pan) and your quiche looks so pretty! I've never had heart of palm before but I've seen it in the store. I'll have to try it sometime.

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