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HOMEMADE QUICHE LORRAINE

15 Jul

We’ve been talking about making our own quiche for awhile, and happily found some shortcrust pastry at Marks & Spencer (we also found our favourite puff pastry and so bought 3 boxes worth, hehehe! But that is another story and for a different day). Quiches are really easy to make.. using very simple ingredients and if you’re not fussy, you can basically throw in whatever ingredients you’ve got lying around in the fridge. In fact, quiches are excellent to make if you make a pizza the night before or after, because they use very similiar/same ingredients and the leftovers won’t go to waste.

We decided to make a Quiche Lorraine, but on steroids. By that I mean we JAM PACKED it with ingredients. Don’t you hate it when you order quiche in a cafe, and you basically get an egg tart with maybe a few sad pieces of ingredients lolling around in there? I know I do. I like my quiches BIG and I like em with TONS of ingredients! It’s just not filling enough otherwise. So the best way to achieve that is to make it ourselves.

Assuming you buy the shortcrust pastry like we did, it’s easy to make. You just cook up the ingredients, whisk together the liquids, and dump it all in before baking. It’s a wonder why cafes charge the prices they do for a quiche……. Our only mistake? We cooked the ingredients in a LOT of butter and the ingredients also leak liquid when cooked, which made the quiche mixture really liquid. It tasted just fine after it was cooked, but I’ve amended the recipe below to drain the liquid so it’s even better.

The other thing to note is – traditional French quiches do not use cheese, let alone cheddar. But we love our cheese, and sprinkled cheese on the bottom of the pastry base, as well as on the top. The problem with sprinkling on the top is that whilst it makes the quiche look really golden (like a pizza), the cheese hardens and makes the quiche hard to slice up, plus it doesn’t look like a proper quiche. If you like crispy cheese on top, then stick with the recipe below. If you don’t, then stir 1 cup cheddar cheese into the ingredients mixture instead so it melts in when baking. Or, don’t use cheese at all to make it much healthier :P

For dinner, we had a quarter-slice of quiche each, which is a big wedge, an avocado salad, and a baguette that Chris slathered with his homemade garlic and herb butter (his specialty!). DELICIOUS :)

Melt half cup of butter and sauté 1 chopped onion until soft

Add in chopped bacon and fry for a few minutes

Add in chopped mushrooms and fry until slightly softened.
Drain all liquid leaving just the ingredients in the pan.

In a bowl, whisk 4 eggs with 1 cup milk and 1.5 tablespoons of flour

Pour in ingredients mixture and stir until combined

Lay pastry out on baking tin, sprinkle with cheddar cheese, then top with mixture.

Bake at 160 celcius (fan forced for 15 minutes, sprinkle generously with cheddar cheese,
then bake for another 40 minutes until cooked.

Fresh out of the oven

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Posted by on 15 July 2010 (Thu) in Food, My recipes, Uncategorized

 

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