I've had a look around here, but I cant find a recipe for quiche. I used to make mini ones all the time out of my head but its been sooo long since I made it...:wall:
I'd rather get a tried and tested one from one of the BB chefs than the net!
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I've had a look around here, but I cant find a recipe for quiche. I used to make mini ones all the time out of my head but its been sooo long since I made it...:wall:
I'd rather get a tried and tested one from one of the BB chefs than the net!
Hey hun - this one gets made about once a week around here!
300 mL thickened cream
3 sliced spring onions
3 slices of bacon rashes chopped (and I pre-cook them too)
3 eggs
125g grated cheese
1 tsp Dijon mustard
pinch cayenne pepper
Pack puff pastry
COmbine all together! Cut 7cm circles out of pastry and add mix - makes around 18. Super easy and yummy.
I also often grate in zucchini and carrot, or add capsicum!
Enjoy! :)
What sort of things do you like in your quiche?
Shortcrust pastry
2:1 ratio of flour to fat
250g of flour
125 of cold butter cut into cubes
pinch of salt
Pulse in the blender until you have what looks like breadcrumbs
30-40ml of water - add slowly into the blender until a dough forms
Wrap in gladwrap and chill in the fridge for at least an hour before using
roll out and blindbake in a tart case for 20 mins @170 degrees
For the filling:-
Beat 4-5 eggs and 300ml of double cream, add lots of salt and pepper
Quiche Lorraine:-
Blanche rashers of bacon in boiling water (this makes them more tender and reduces the salt content)
then fry the bacon with onion
lay the bacon on the pastry, spread the onion over the top
Then add the beaten egg mixture and bake for 20-25 mins at 170
I made some over the weekend that use bacon, little cubes of gorgonzola, walnuts and fresh spinach. If you are adding fresh greenery - herbs, spinach, etc, then it's best to mix them through the egg mixture...but anything else you feel like adding can just be thrown into the pastry case before you add the beaten egg mixture.
If you are ok eating shell fish then one of the nicest quiches can be made with mussels:-
Fry an chopped onion in a saucepan with some garlic
Add the mussels and a splash of white wine and put the lid on
Shake the pan occasionally and check to see when the mussels have opened
Drain the liquid off through a colander into a small saucepan and boil to reduce to about 100ml of liquid - it contains the flavour from the mussels, so we will add it to the egg mixture.
Pick the mussels out of their shells and lay the meat into the pastry case
Add the reduced cooking liquor and chopped parsley to the beaten eggs and pour over the mussels...bake as with the other quiche recipes.