19.10.15

QUICHE LORRAINE SUPERB



Assalammualaikum & good day everyone...Thank you for dropping by.  It is such wonderful feeling to see that I have visitors from the US, Australia, China, Brunei, Spore etc and of course not forgetting all my faithful Malaysian visitors, thank you all and may you continue to visit Hanizahomerecipes from time to time as I will continue to keep you updated with all those wonderful recipes that I have tried.

My entry today is this awesome Quiche Lorraine which I have tried last week.  I am very excited to share with you this recipe by Taste.com.au because this quiche that I made turned out so incredibly delicious and beautiful.  It was such a success that I thought I must share with you the recipe.  I simply love quiche and never can I resist it wherever I see them.  Before we get started, maybe you would like to know something about this fantastic easy to make Quiche Lorraine.  So here goes..... 

Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine (named for the Lorraine region of France). The word ‘quiche’ is from the German ‘Kuchen’, meaning cake. 

The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine.  Add onions and you have quiche Alsacienne.  The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust. 

Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950's.  Because of its primarily vegetarian ingredients, it was considered a somehow ‘unmanly’ dish, - “real men don’t eat quiche.” Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack.


Lets see what you would need to do this and how would you do it.  It is actually so simple and I am sure you just cant wait to try it out and believe me, you would not regret it....

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 5 bacon rashers, rind removed & chopped (I used chicken sausages instead)
  • 3/4 cup grated gruyere cheese (I used cheddar cheese instead)
  • 5 eggs
  • 400ml thickened cream
  • 100ml milk

Pastry (I doubled this to ensure enough to cover the tart pan)

  • 250g plain flour
  • 125g unsalted butter, chilled, cut into small pieces
  • 1 egg, separated

Method

  1. To  make the pastry, place the flour and butter in a food processor and process until the mixture resembles fine breadcrumbs.  Add egg yolk and 2 tablespoons of chilled water, and process again until the mixture comes together in a smooth ball.  Wrap in plastic wrap and chill in the fridge for 30 minutes.
  2. Preheat the oven to 170 deg C
  3. Roll the pastry out on a lightly floured work surface, then use to line a 26 cm loose-bottomed tart pan. Roll the rolling pin over the edges of pan to cut any excess pastry from the edges.  Chill for 30 minutes.
  4. Place the tart part on a large baking tray.  Line the pastry with baking paper and fill with pastry weights or uncooked rice.  Blind bake in the oven for 15 minutes, then remove paper and weights. Brush the pastry base with the egg white and return to the oven for 5-10 minutes or until dry. 
  5. Remove and set aside.
  6. For the filling, heat the oil in a large frypan, add the onion and cook over medium heat for 2-3 minutes or until softened.  Add the bacon (sausages) and cook for further 5 minutes or until crispy.  Set aside to cool.  Once cool, sprinkle the mixture over the pastry base, followed by the grated cheese.
  7. Place the eggs in a large bowl and lightly whisk, add the cream and milk, and continue whisking until well combined.  Season with salt and pepper, then carefully pour the egg mixture over the bacon (sausage).  Return the quiche to the oven for 25 minutes or until golden and set.  You may sprinkle some shredded/grated cheese (Mozarella) on top before putting it into the oven (which I did).
  8. Happy trying.
Dont you think this is simply awesome?


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