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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