Quiche Lorraine

What is Quiche?
It is a pastry base filled with meats/ vegetables and an egg filling.
Quiche lorraine is just Ham, onion and parsley. You can add other vegetables to it as well (spinach goes well).
Partially cook your pastry first. Remember to dock and blind bake (I used rice) it otherwise it will rise into a dome.
When you have added all your fillings and egg mix, return to the oven to set the egg.
Shake the quiche to see if it is set.

Quiche Lorraine

Equipment

Flan ring

Chopping board

Sharp knife

Baking paper

Large bowl

Whisk

Small fry pan

Wooden spoon

Measuring cup/spoons

Ingredients

Short pastry, 1 sheet

Ham (and/or spinach/mixed vege), chopped, 1 slice

Onion, ½, finely diced and fried

Oil for frying

Cheese, mild, 1 Tbsp

Egg, 3, whisked up

Cream, 3 Tbsp

Salt, pinch

Cayenne pepper,  pinch

Parsley, chopped, 1 tsp

Method

Ovens on to 190⁰C.

1.    Cut the pastry out to fit the flan ring. Mould the pastry in the base and around the sides.

2.    Dock with a fork and bake blind (baking paper with rice in it) until lightly set (15 minutes in the oven). Remove from oven.

3.    Fry the onion in a little oil until soft.

4.    Whisk the eggs then add the cream, salt and cayenne pepper.

5.    When the pastry is ready, add the ham, spinach/ mixed vege, onions and parsley.

6.    Carefully pour the egg mix over the top.

7.    Bake until golden and set (about 15 minutes).

8.    Remove from the oven and sprinkle the cheese over the top. Let cool down, then cut into slices and serve.

Learning intentions

1.    Blind baking of pastry (docking the pastry and weighing it down)

2.    Coagulation of eggs

3.    Shaking the quiche to check if set