1. Classic quiche and salad


    quicheClick on the top title to open  A rich, classic Quiche Lorraine has always been a favourite at my house. The creamy egg custard in buttery pastry is delicious and a perfect foil to summer salad served with a cold glass of rosé.  There are many recipes for quiche, but this is my favourite and it  is not a diet dish. Eat a small piece with a big salad and take a long walk. Bonne appétit, as Julia Child would say.

    Heat oven to 375F/190C

    Prepare quiche pan by lightly buttering it or using a bakers’ spray

    Pastry (This makes enough for two; save one disk wrapped in plastic and store in a zip-lock bag in the freezer.)

    Pate Brisee Sucre

    3 cups all-purpose flour

    Different brands of flour can change the texture of your pastry. White Lily all-purpose flour is perfect for pastry as it contains soft wheat flour, but if you are using harder wheat flour such as King Arthur or Robin Hood instead of 3 cups: use 2½ of the all-purpose flour and add ½ pastry flour. This adjustment will give you a better texture.

    ¼ cup sugar

    ½ tsp salt

    1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

    2 large egg yolks

    In the bowl of a food processor, combine flour, salt and sugar.

    Add very cold butter and process until mixture resembles coarse meal, about 20 seconds.

    In a small bowl, lightly beat egg yolks, add to the mixture, and pulse.

    Add ice water and pulse until the dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together. If it is crumbly, add more ice water, one tablespoon at a time.

    Divide the dough into two equal balls on top of plastic wrap. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least one hour.

    I use this same dough with slightly less sugar for savoury pies (2 tbsp. keeps the dough tender).

    I always roll this after 10-15 minutes and then chill the completed pie shell in the freezer for 20 to 30 minutes. It works better for me that way and makes the pie very tender.

    Tips:

     

    Roll with a small amount of flour on wax paper. Roll dough from the middle out in all directions picking up dough and pick it up and turn it a few times to be sure it is not sticking.

    Filling:

    Four slices of the best quality bacon, cooked, cooled, and cut in to one inch pieces.

    One small onion diced and cooked slowly in 1 tbsp. of olive oil. Do not brown.

    Shred 1½  cup of Swiss Ementaler cheese

    Beat together in bowl or mixer:

    4 eggs large

    2 yolks

    11/4 (300 mm) cup heavy/whipping cream

    1 tsp salt

    Fresh nutmeg grated (great about 1 ½  tsp)

    Place the onions, bacon, and cheese in the quiche shell.

    Place the shell on a foil-covered cookie sheet and fill with egg mixture

    Bake 10 minutes

    Lower oven to 325 f/ 165 C and bake 45-50 minutes.

    Quiche should be firm but jiggle.

    Cool on rack

    Serve with a salad of fresh tomatoes or peppery arugula.

     

     

     

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