Tuesday, 4 October 2011

Quiche Lorraine

I have abolutely no idea whether there are onions and garlic in a traditional Quiche Lorraine but they are in here. It's really easy to convert this dish into a vegetarian option. See variations below.

Shortcrust pastry:
125 g wholemeal flour
100 g bread flour
100 g unsalted butter
2 tsp baking powder
3 tbsp water
a little sea salt

3-4 eggs
150 ml soured cream
2-3 onions, finely chopped
60-100 g lardons or chopped pancetta
2 garlic cloves, very finely chopped
75 g cheese (e. g. Gouda, mature cheddar, gruyère, emmental), grated
sea salt
black pepper

1. Make the pastry by combining flour, baking poweder, salt and butter adding water as required. Wrap in cling film and leave at room temperature until needed.
2. Fry the onions, garlic and lardons at a low to medium temperature in olive oil until the onions are soft but not brown.
3. Combine the eggs, soured cream and cheese and season with pepper and salt.
4. Grease a 26 cm quiche base with a little olive oil and press the pastry into it. Stab several times with a fork make. Cover with grease-proof paper and dried peas or similar and bake blind at gas mark 5, 200 °C for 10 minutes.
5. Remove the grease-proof paper and beans.
6. Fill with the onion mix and pour over the egg mix.
7. Place into a hot oven and bake at gas mark 5, 200 °C for 30-40 minutes.
2 tbsp extra virgin olive oil

1. Make this an onion pie by omitting the lardons and adding a red onion instead.
2. Sauté a mix of onions and mushrooms.
3. Sauté sweet red peppers.
4. Use tiny uncooked broccoli florets.
5. Use your imagination ;)

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