Notes from my Kitchen 12 - Quiche
Having just got back from a long weekend away, I needed to make something for lunch with what I had in the fridge and pantry. I decided on a quiche with bacon, feta, oven dried tomatoes and thyme. Here is my step by step recipe so that you can make the perfect quiche too. The pastry needs to rest for an hour and the quiche takes an hour to bake, so allow for plenty of preparation time; it will be worth it.
Pastry:
200g cake flour
120g butter
30g Parmesan cheese, freshly grated
1egg lightly beaten with 30ml cold water
Place the flour, butter and cheese in the food processor. Process until it resembles bread crumbs. Add the liquid a little at a time, pulsing after each addition. You may not need all the egg mixture. The pastry is ready when it starts to come together. Remove from the processor onto a sheet of cling film. Press the pastry together gently with your hands. Wrap in cling and rest in the fridge for 1 hour.
Grease a 24cm fluted pie dish. Roll out the pastry as thin as possible. I use a silicone mat and wooden rolling pin.
Place the pastry in the tin. Cut the excess pastry away from the side of the in leaving 3cm around the edges. gently press the pastry into the base of the tin and up the sides. Place in the fridge while you make the filling.
Preheat the oven to 180C.
Filling:
3 eggs
200ml milk
100ml cream
Whisk the above together in a just as this makes it easier to pour. Add salt and pepper. Remove your pastry from the fridge and place your chosen ingredients on the base of the tart. I do not give quantities here as you will make this to your liking.
Pour over the egg mixture. Place the pie dish on a baking tray and cook for an hour or until the custard has set.
Allow to cool slightly. Remove from the tin and trim off the extra pastry to form a flat edge to the tart.
Serve warm with salad.
To make mini quiche, grease a muffin tin. Cut out the pastry using a pint beer glass. Fill and bake for 25 minutes.
Pastry:
200g cake flour
120g butter
30g Parmesan cheese, freshly grated
1egg lightly beaten with 30ml cold water
Place the flour, butter and cheese in the food processor. Process until it resembles bread crumbs. Add the liquid a little at a time, pulsing after each addition. You may not need all the egg mixture. The pastry is ready when it starts to come together. Remove from the processor onto a sheet of cling film. Press the pastry together gently with your hands. Wrap in cling and rest in the fridge for 1 hour.
Grease a 24cm fluted pie dish. Roll out the pastry as thin as possible. I use a silicone mat and wooden rolling pin.
Place the pastry in the tin. Cut the excess pastry away from the side of the in leaving 3cm around the edges. gently press the pastry into the base of the tin and up the sides. Place in the fridge while you make the filling.
Preheat the oven to 180C.
Filling:
3 eggs
200ml milk
100ml cream
Whisk the above together in a just as this makes it easier to pour. Add salt and pepper. Remove your pastry from the fridge and place your chosen ingredients on the base of the tart. I do not give quantities here as you will make this to your liking.
Pour over the egg mixture. Place the pie dish on a baking tray and cook for an hour or until the custard has set.
Allow to cool slightly. Remove from the tin and trim off the extra pastry to form a flat edge to the tart.
Serve warm with salad.
To make mini quiche, grease a muffin tin. Cut out the pastry using a pint beer glass. Fill and bake for 25 minutes.
Comments
Post a Comment