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Sunday, September 25, 2011

My Kitchen Antics; really began in October 2009 and my first recipe quiche lorraine is a fairly simple dish really, simple ingredients and with quiche you could add or substitute lots of different ingredients if you wanted to, for example you could add mushrooms, or you could just add smoked salmon and asparagus for something a little posher…. The possibilities are endless, it’s very versatile and leftovers can be eaten for lunch the following day, warm or cold the choice is yours.


QUICHE LORRAINE


2 Tbs butter


1 onion, chopped


6 thick slices of bacon, diced


1 cup (125 g) grated Gruyere cheese


1 cup (250 ml) light cream


2 eggs, beaten


salt and black pepper


SHORT CRUST PASTRY


1 cup (125 g) all-purpose flour


4 Tbs butter


about 1 tbsp cold water


8-in (20-crn) quiche dish


or pan


dried beans or pie weights



1. Make the pastry, by sifting the flour into a large bowl, rub the butter, gently, into the flour so that it looks like breadcrumbs, now add the water and mix together with a tableknife, you should have a soft dough. Cover with cling film and chill for 30 minutes.


2. Now you need to roll out your pastry onto a lightly floured work surface, not too much or it will incorprate into the pastry and change the consistancy. Then line your quiche or pie dish. Prick the bottom of the pastry with a fork, this is to prevent bubbles.


3. Next line your pastry with foil or baking paper, and with dried beans, rice, or pie weights if you have them. Place the quiche dish in the oven and bake for 15-20 minutes, at 425°F (220°C) remove the foil and dried beans after about 10 minutes, then put you pastry back in the oven for the final 5-10 minutes.


4. In the meantime, make your filling: melt the butter in a skillet, add the onion and bacon, and cook gently, until the onion is golden and your bacon is crisp.


5. Once your pastry is done, put the onion and bacon mixture into the pastry base and sprinkle with the cheese. Whisk the eggs in a large bowl and then add the milk and whisk together, again, add salt and pepper to taste, then pour it into your pastry base as well.


6. Reduce the heat in your oven to 350°F (180°C) and bake the quiche for 25-30 minutes, until the filling is golden and set.


Servings: 4


The only issue I had with this recipe, was the pastry making, for two reasons, A) I am totally rubbish at anything to do with baking (although I am practicing) and B) I am one of those unfortunate souls, whose hands are too warm and no matter how hard I try, and I have tried a variety of methods, from sticking my hands round a carton of milk to putting them inside the freezer, still nothing works……. So cheating and store bought it is!! :o)

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