Quiche Lorraine Revisited


The local butcher offered a weekend special for twenty bucks: 1lb of home cured bacon, 4 house-made sausages and 1 dozen backyard eggs.I also bought too much half/half cream because I forgot I already had enough cream for the week. What to do? A quiche that’s what. Here goes:

Crust:

200 ml flour

2.5 ml baking powder

100 ml unsalted butter

100 ml ice cold water

1 egg (optional)

Cut butter into flour, add baking powder, egg (beaten) and cold water, knead into ball, shape into disc and roll out so it covers large, deep and greased Pyrex baking dish, form up the sides and prick bottom of dough with fork

Pre-bake for 10 min, remove from oven

Filling:

6 eggs

150 ml cream (half/half or full)

15m flour

Beat and mix together

Pre-fry, then add to eggs and cream:

250gr double smoked bacon, chopped

½ yellow pepper, chopped

1 yellow onion, chopped

Add: 200ml Gruyere Cheese, shredded

parsley, chives, pepper, salt

Pour mixture into crust and bake for 45 min at 350° or until crust rim and top of quiche are golden brown

Eat warm or cold, with butter lettuce and Sauvignon Blanc

 

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