Quiche Lorraine is a classic dish of French cuisine. Interestingly the word quiche is from the German Kuchen, meaning cake !
There are many versions of Quiche . In the North of England a Quiche Lorraine is more commonly referred to as a Bacon & egg pie .
Essentially you need eggs , cream and cheese – the rest is upto your inagination or some leftovers in your fridge may also work in the filling !
Short crust pastry
To make the pastry: rub 225 grams plain flour, a pinch of salt , a teaspoon of dried herbs like oregano and 100 grams butter into 'breadcrumb' type consistency. Add a very small amount of milk, and rub that in .The milk can be replaced with beaten egg if you like. Add a tiny bit more milk if necessary but always a very small amount at a time. If you add too much it will suddenly go sticky and unworkable (if this happens add a little more flour).
Leave the ball of pastry covered in cling wrap in the fridge for 30 minutes, then get it out and leave it another half an hour to reach room temperature.
You now lightly roll out the pastry and put in your flan tin. Prick the base of the pastry all over. You can even pat smaller pieces into the mold to cover the entire base and sides .
In a preheated oven ( 180C ) bake the quiche pastry for 10 minutes , take out and set aside to cool . Don't unmold at this stage !
You can use bacon , sausage or plain mushrooms or both !
Or use red peppers cut pea size - just use what works for you including broccoli florets !
1 standard packet of mushrooms cleaned and cut into 4 pieces with stems trimmed .
1 Medium sized onion / or 1/3 cup chopped leeks if in season . Leek being the preferred choice !
100 Grams cream.
1 Cup or less grated cheese, I use a cheddar and mix some Parmesan.
A pinch of salt – keep the salt low as the bacon / cheese etc have salt /
1/2 Teaspoon of black pepper.
Some chopped fresh greens like coriander / dhania leaves or chopped parsley.
1 Teaspoon baking powder.
In some olive oil over high heat add the crushed black pepper and the bacon ( if you are using ) or all the chopped vegetables .
Stir-fry 1 minute over high heat , remove from heat and cool totally .
Beat up the eggs and cream . Add all other ingredients . Mix in the cooked bacon / vegetables . Pour into the pastry flan .
Bake at 190C for 25 minutes till done .
Eat warm or cold .
Can’t resist opening the fridge to eat some when I know there is leftover quiche calling me !