Wednesday, 14 September 2011

Quiche Lorraine

I made Quiche Lorraine and jam tarts this morning - it must be the onset of Autumn, as I wouldn't generally be making quiche at 10 in the morning!

Quiche Lorraine was originally a German dish when the now French region of Lorraine was in Germany. It is widely available all over the world, and the original recipe has been adapted: there was no cheese in the original recipe (wouldn't contemplate not using it now) and definitely no tomato. If you add onions to it, it becomes a Quiche Alsacienne!

Elizabeth David termed it a culinary dustbin, and to some extent it is, as it lends itself for having leftovers in it. I had some leftover lardons ( I used half in a pasta dish yesterday) but you could use a whole pack if you want a intense bacon taste, but don't add any additional salt! Depending on what size flan dish you use, you may have some pastry left. There are multiple ways you can use this up, this time I made some jam tarts, but I have made cheese straws, mince pies, mini quiches etc with very little extra effort, or you can freeze your leftover pastry.

Here is my recipe:

Pastry:
6oz plain flour
3oz butter/margarine
 
Add the ingredients to a food processor and blitz. When mixed add a tiny amount of cold water through the funnel. You will know when it is done, because it will begin to form a ball of pastry in the processor. (If you don't have a food processor you will need to rub in the butter and flour until it forms a breadcrumb texture and add water to combine).
 
Roll it out and cover your dish and bake blind (add ceramic beans or some metal cutlery as I do) for 15 minutes at 200C.

Filling:
Half 250g pack of lardons (approximately)
2 medium eggs beaten
Grated cheddar or similar cheese about two handfuls
Milk

Whilst the pastry is baking, cook the lardons. I dry fry mine in a frying pan - absolutely no need to add any extra fat.

Coarsely grate the cheese.

Add 2 tablespoons of milk to the beaten eggs.

When the pastry is cooked, remove from the oven and carefully remove the beans/cutlery.

Evenly spread the lardons over the bottom of the pastry, then evenly spread over the grated cheese.

Pour over the beaten egg & milk mixture and season.

Put it back in the oven for 20 - 30 minutes at 200c or until golden on the top.

Eat hot, warm or cold!

PS. I live with three boys/men and they will happily eat quiche, so real men do eat quiche!

Love Mrs Jones x

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