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September
24
2006

QUICHE LORRAINE

[WW FRENCH P20] 

PASTRY

1 ¾ CUPS PLAIN FLOUR

155g BUTTER

1 EGG YOLK

2 TEASPOONS LEMON JUICE [approximately]

SIFT FLOUR INTO BOWL; RUB IN BUTTER. ADD EGG YOLK & ENOUGH LEMON JUICE TO MAKE INGREDIENTS CLING TOGETHER. KNEAD GENTLY ON LIGHTLY FLOURED SURFACE UNTIL SMOOTH, COVER, REFRIGERATE 30 MINUTES. ROLL PASTRY LARGE ENOUGH TO LINE A DEEP 23cm FLAN TIN. IF WEATHER IS HOT & PASTRY IS DIFFICULT TO HANDLE ROLL BETWEEN 2 PIECES BAKING PAPER. LIFT PASTRY INTO FLAN TIN; GENTLY EASE PASTRY INTO SIDE OF TIN; DO NOT STRETCH PASTRY OR IT WILL SHRINK DURING COOKING. ROLL ROLLING-PIN OVER TOP TO TRIM EDGES. PLACE FLAN TIN ON OVEN TRAY FOR EASIER HANDLING. COVER PASTRY WITH BAKING PAPER, FILL THE CAVITY WITH DRIED BEANS OR RICE. BAKE IN MODERATELY HOT OVEN [220C] FOR 10 MINUTES, REMOVE PAPER & BEANS CAREFULLY, BAKE PASTRY FOR ABOUT A FURTHER 10 MINUTES OR UNTIL GOLDEN BROWN; COOL TO ROOM TEMPERATURE. COOL BEANS OR RICE & KEEP FOR FUTURE USE.

FILLING

1 ONION [finely chopped]

3 BACON RASHERS [chopped]

3 EGGS

300ml CREAM

½ CUP MILK

¾ CUP GRATED TASTY CHEESE

COOK ONION & BACON IN FRYING PAN UNTIL ONION IS SOFT; DRAIN AWAY EXCESS FAT, COOL BEFORE SPREADING INTO PASTRY CASE. BEAT EGGS IN BOWL WITH WHISK, ADD CREAM, MILK & CHEESE, WHISK UNTIL JUST COMBINED; POUR INTO PASTRY CASE. BAKE IN MODERATE OVEN [180C] FOR ABOUT 35 MINUTES OR UNTIL FILLING IS SET & BROWN. STAND QUICHE 5 MINUTES BEFORE REMOVING FROM TIN.

Damian Eggs , trackback 28 views

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