French Quiche Lorraine #6

 

French Quiche Lorraine Recipe:-

Crust Recipe:-

200g flour

100g cold butter

2 yolks 

2tbsp cold water

Method:-

22" short pie pan. No grease base. 

Food processor to mix everything. Make into round disk, wrapped it cling wrap into fridge chill for 30 minutes.

Roll dough into pan. Use a fork to poke some holes.

Chill 30 minutes again before bake.  After 30 minutes place pan into tray, blind bake crust.  190°c for 20 minutes with 2 small tarts.

Set aside. It's about half cooked. 

Seal fork holes with egg whites to prevent filling from leaking. 

Filling Recipe

A

3 large eggs

1 cup crème fraiche / heavy cream

1 cup full cream milk

Pinch of nutmeg powder

B

1/4 chopped 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

1 pinch of salt

Herbs / 

Spinach and broccoli 

Shitaki Mushroom

Tomato for topping

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

(B)  In a frying pan, drizzled cooking oil sautee onion and mushroom, in 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 shredded 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 the rest of the cheese (the last thirds). Sprinkle with parmesan cheese, chopped parsley and chopped tomatoes. 

Bake 180°c 40 minutes and last 3 minutes grill mode for a golden brown top.  ( you may need to bake longer or shorter duration depending on your own heat).