Ich wollte viele schlaue Sachen über Quiche schreiben: über ihre Herkunft, über die Varianten und so weiter, ich habe deswegen ein bisschen nachgelesen und mich informiert.
Es wurde mein Schicksal.
Was soll ich sagen?
Curiosity killed the cat!
Erstens: es wurde schon genug geschrieben, zweitens: es ist irgendwie nicht so einfach einen markanten Unterschied zwischen den Tarte- und Quiche-Variationen zu finden, wie es vor ein paar Monaten bei dem Thema Tortillas & Co. war.
Ihr dürft euch bitte nicht langweilen, denn wir fliegen jetzt bis nach Zentralamerika, nach Guatemala, wo das Volk Quiche lebt, das zwar mit dem französischen Gericht nichts zu tun hat, aber es hat eine schöne Weltschöpfungsgeschichte in ihrem Maja-Ratsbuch (Popol Wuj), mit lustigen Details, z. B. wie Hunahp und Xbalanqu, die Zwillingssöhne eines Gottes eine Prüfung bestehen müssen, wie sie die 12 Namen der Herren von der Unterwelt der Maja herausfinden müssen:
„Da also schickten sie
ein kleines Tier los, Mücke war sein Name. Sie war der Führer,
ihr hört es, sie schickten sie weg von hier: „Jeden
beißt Du: Zuerst beiß den ersten
Sitzenden, Du sollst es sein, die machen läßt, daß er
gebissen wird und sie alle! Allein an Dir ist es also, daß Du
lecken sollst das Blut der Menschen am
Weg.“ Es wurde der Mücke gesagt. „Es ist gut so!“
sprach nunmehr die Mücke. (1)
Nachdem alle Herren gestochen waren, fragten sie sich untereinander, wobei sie sich alle mit Namen ansprachen, wer sie denn wohl gestochen haben mag. Hunahp und Xbalanqu lauschten heimlich diesen Gesprächen und erfuhren auf diese Art und Weise die Namen der zwölf Herren von Xibalb (die Unterwelt).
Note: sehr gut bestanden!
Unsere vegetarische Varienten findet ihr hier:
Zutaten für 4 Personen:
400 g Erdäpfel
25 g Butter
6 EL Mehl
Öl
1 Schalotte feingehackt
1 Knoblauchzehe feingehackt
1 roter Paprika, kleingewürfelt
175 g Thunfisch (aus der Dose), abgetropft
3 Eier
150 ml Milch
2 EL frisch gehackte Dill
Salz
Pfeffer aus der Mühle, schwarz
80 g würziger Käse (Bergkäse), feingerieben
1. Erdäpfel schälen, in kleine Würfel schneiden und in Salzwasser weich kochen (ca. 10 Minuten), anschließend zerstampfen, mit der Butter und dem Mehl zu einem Teig verarbeiten.
2. In eine passende Form geben (Springform), mit der Gabel anstechen, mit Backpapier bedecken, beschweren und 20 Minuten bei 200 Grad backen.
TIPP: Beim Teig darauf achten, dass er einen 3 cm hohen Rand braucht (wenn man keine Tarte-Forme hat, dann einfach mit den Fingern einen Rand bauen), damit anschließend die Füllung nicht ausrinnt.
3. Schalotten, Knoblauch und Paprika in heißem Öl ca. 5 Minuten anschwitzen und auf den vorgebackenen Teigboden geben.
4. Den Thunfisch gut abtropfen, zerpflücken und ebenfalls darauf verteilen.
5. Milch, Eier, Dill und einen Teil des feingeriebenen Käses verquirlen, mit Salz und Pfeffer würzen und ebenfalls auf den Teig geben.
6. Zum Schluss mit Käse bestreuen.
7. Ab ins Backrohr (ca. 180 Grad, ca. 20 Minuten, bis die Füllung gestockt ist)!
Quelle: (1)
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