Since trying quiche the other day i've had a hankering for a quiche lorraine. Lots of ham and cheese, onion and garlic and maybe some tomato to top it off! I sincerely apologise for the quality of photo in this post, it was night, and the light inside is terribly yellow....and i guess i couldn't wait until morning, in case the household ate them all!
Prepare your pastry first,
so that it rests while you make your filling.
1 1/4 cups flour
1/2 cup butter
pinch salt
Rub the butter into the flour/salt, then add a little ice water until it comes together.
Once it forms a nice tight ball, not too dry and crumbly, not too wet and sticky.
Form it into a 1 com thick disc, wrap and refrigerate until needed.
I used the same recipe for the filling as before, but substituted mozarella for cream cheese as i had no cream cheese left.
Whisk together:
3 eggs
1/3 cup cream
1/4 cup grated parmesan
1/2 cup grated cheddar
1/4 cup grated mozarella
Saute:
4 cloves of garlic, crushed
1/2 medium brown onion, finely diced
1 cup blackforest ham, mine was sliced, i simply diced it into 1cm squares
Season with salt & pepper to taste
Let the filling cool and roll out your pastry. This will make one 20cm/8 inch round quiche or 4 x 12cm/4 1/2 inch round (3cm deep) individual quiches.
Once you've done that, mix the egg and cheese in with the bacon and onion, stir well to evenly distribute the fillings. Spoon evenly into pastry cases. I topped mine off with a nice generous slice of tomato. It looks nice and tastes good too!
Bake for 25-35 minutes @ 200C/400F Mine took 35 minutes, pastry was nice and golden and the centre was set, i don't like runny egg centres, ew.
These tasted excellent! Hit the spot! You can easily use whichever cheese you like, or the ham and bacon you prefer. Quiche is turning out to be quite versatile! =)
Prepare your pastry first,
so that it rests while you make your filling.
1 1/4 cups flour
1/2 cup butter
pinch salt
Rub the butter into the flour/salt, then add a little ice water until it comes together.
Once it forms a nice tight ball, not too dry and crumbly, not too wet and sticky.
Form it into a 1 com thick disc, wrap and refrigerate until needed.
I used the same recipe for the filling as before, but substituted mozarella for cream cheese as i had no cream cheese left.
Whisk together:
3 eggs
1/3 cup cream
1/4 cup grated parmesan
1/2 cup grated cheddar
1/4 cup grated mozarella
Saute:
4 cloves of garlic, crushed
1/2 medium brown onion, finely diced
1 cup blackforest ham, mine was sliced, i simply diced it into 1cm squares
Season with salt & pepper to taste
Let the filling cool and roll out your pastry. This will make one 20cm/8 inch round quiche or 4 x 12cm/4 1/2 inch round (3cm deep) individual quiches.
Once you've done that, mix the egg and cheese in with the bacon and onion, stir well to evenly distribute the fillings. Spoon evenly into pastry cases. I topped mine off with a nice generous slice of tomato. It looks nice and tastes good too!
Bake for 25-35 minutes @ 200C/400F Mine took 35 minutes, pastry was nice and golden and the centre was set, i don't like runny egg centres, ew.
These tasted excellent! Hit the spot! You can easily use whichever cheese you like, or the ham and bacon you prefer. Quiche is turning out to be quite versatile! =)
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