Posts Tagged ‘ quiche ’

Quiche Lorraine

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Lately I’ve been craving for quiches so much, I made all kinds of quiche with what ever ingredients I have in my pantry.The best partof this, is that I found a recipe of easy crust, which actually a mimic of puff pastry with  a shorter process of making and the result is just like “real” Pate Feuilletée. So now I can make good pastry in  no time 🙂

Of all the quiches , of course the classic Quiche Loraine is my favorite ( I just adore classic dishes), put in a little twist of adding shredded cheddar, make it extra delicious.

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Quiche Lorraine

Recipe adapted from here

Ingredients

Crust

  • 1 1/4 cups unbleached all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 tablespoons (or more) ice water

Filling

  • 6 large eggs
  • 1 cup whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  •  150 gr beef bacon
  • 3/4 cup (packed) coarsely grated cheddar cheese (about 3 ounces)

Preparation

For crust:
Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.

Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10 minutes.

Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F.

For filling:

Whisk eggs, cream, salt and pepper, in bowl. Arrange bacon over bottom of crust. Sprinkle with cheddar. Place tart pan on oven rack. Pour egg mixture into crust, filling completely (some egg mixture may be left over).

Bake quiche until filling is golden and set in center, about 35 minutes. Transfer quiche to rack; cool 15 minutes.

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Easy Tuna pie


I was invited for a potluck brunch today, but I just decided to go on last minute last night, so I had this idea of recipe in my half sleeping mind.  What I know is that I needed something quick/easy (as always) and not sweet, because I wouldn’t have much time for preparation (my friend was gonna pick me up at 09.30 am) and people usually bring their best baking sweets for potluck brunch, (you’ll end up with “millions” of sweets and 1or 2 savories) I wanted to bring something different.

I made this pie recipe that actually you can use it for Quiche too, if you make half of the recipe.

Ingredients

Base dough

  • 2 cups flour
  • 1/2 (1stick) butter
  • 2 egg
  • 1/2 tsp salt

 mix all the ingredients, let it rest in the fridge, while preparing the toppings.

 

 Toppings

  • 1 onion (sliced)
  • 3 tbs crème fraîche
  • 1 tbs butter
  • 1 big tomato (diced)
  • salt and black pepper
  • 195 gr tuna

Directions

Saute for 1-2 mins the onion, tuna and tomato with butter in a pan, season with salt and pepper.

Let cool down a little then add the “crème fraîche” , mix and set aside.

Take the base dough out of the fridge and spread out with a roller. Put it in the mold and prick it with a fork (to avoid inflation). Pour in the toppings and bake for 25 mins at 220°C.