Wednesday, June 4, 2014

Quiche Lorraine.

This french dish is beautiful.
Ham, onion, parsley and cheese flavour it.
Blind bake (dock and weight down) your pastry before adding the filling.
Remember not burn your onions.
If your quiche is still wobbly, it is not cooked.
You could replace the ham, onion and parsley with lots of other ingredients.

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, 3-4, 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.



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