French Quiche Lorraine #3

 

French Quiche Lorraine

 

Crust Recipe:-

250g flour

150g cold butter

2 yolks 

1tbsp cold water

Method :-

9" pie pan. No grease base. Extra 2 small tart pans.

Food processor to mix everything. Make into round disk, wrapped it cling wrap into fridge chill for 5 minutes.

Roll dough into pan. Refridgerate for 30 minutes. 

After 30 minutes, place pan into tray, blind bake crust 

180°c for 30 minutes.  Set aside. It's about half cooked. 

Cream Recipe:-

A

3 large eggs

1 cup heavy cream

1/2 cup cream milk

Pinch of nutmeg

B

1 chopped small onion 

5-6 strips smoked beef ham 

1 or 3/4 cup shredded Swiss cheese (ie. Gruyère or Emmental) or just use Cheddar Cheese if u have no choice 

Pinch of salt

freshly ground black pepper

Pinch of nutmeg

Herbs ( basil leaf, parsley, tarragon)

1 bag spinach leafs only 

1 bag Shitaki Mushroom

In a mixing bowl, (A)  whisk together the eggs, cream, whole milk, salt, black pepper and nutmeg. Set aside. 

(B)  In a frying pan, drizzled cooking oil sautee onion, mushroom, bacon strips for 3 minutes, until just cooked (but not too brown). Add spinach and herbs, salt and black pepper, dish up set aside. 

Scatter bacon filling and cheese evenly onto the pastry crust. Pour the prepared liquid (A)  over the crust.  Becareful to not overflow the egg filling or else after baked will be difficult to remove from pan base.

Sprinkle evenly with the rest of the bacon filling and chedder cheese. Sprinkle parmesan cheese powder, chedder cheese, chopped parsley for colors, halve cherry tomatoes. 

Bake 190°c for 80mins and last 3 mins grill mode for a golden brown top.  ( you may need to bake longer or shorter duration depending on your own heat).