Quiche Lorraine Part 2

Quiche 5

I was sitting at a café in Arras and I immediately felt so excited to be back in France again. I’ve always been fond of French patisseries, macaroons and amazing cakes.
Although, I am very adventurous with my food and will happily try anything and experiment on recipes. I do have certain favourites that I just can’t help having so much of. A trip in France is never complete without my usual quiche, croque monsieur and French patisserie for lunch. This is one of my all-time favourite lunch dishes at home and in France.

I do like my quiche warm though and I must admit that I have experimented on over 30 or so different Quiche Lorraine recipes to get to this version. I am sure that in a few years’ time this experimentation will go on. I called this my Quiche Lorraine Part 2 since this is an adaptation of my Quiche Lorraine Part 1 which is also on this blog.

After my bloated quiche disaster, an eggy wobbly quiche that just collapse when you slice them that’s really more of a scrambled egg than a quiche and a burnt pastry quiche that almost went alight. Well, this one finally works without collapsing, setting the smoke alarm in the kitchen off or burning the house down.  I know that I should expand my horizons and learn more about other dishes and experiment on other recipes but having so many failed attempts on a quiche, I am now determined to try and make so many variations of this wonderful quiche that works. I hope you enjoy this one.

Quiche 4

KITCHEN KIT:
A pan, a knife, a wooden spoon, a rolling pin, a pastry brush, a 23cm pastry tin/silicone mold about 3.5cm deep, baking beans, baking parchment and a whisk.

Serves: 8

Ingredients:
1. 500g of shop bought short crust pastry at room temperature. You can also follow my short-crust pastry recipe on this blog to make one.
2. 400ml  crème fraiche
3. 4 large eggs, lightly beaten
4. ¼ tsp. ground black pepper
5. ¼ tsp. salt
6. 1 tbsp. of olive oil.
7. 1 large banana shallot, peeled and finely diced.
8. 5 rashers of streaky bacon, diced
9. 200g. Gruyere cheese, grated

Process:
1. Lightly flour your rolling pin and your work surface. Roll out the pastry until it is to a thickness of a£1 coin and then lift into a tin/silicone mold. Gently press the insides of the pastry and trim excess pastry with a knife. Cut a large piece of baking parchment, place this in your pastry case and then add the baking beans.

2. Heat the oven to 200C fan, bake the pastry case blind for 15 minutes until the pastry is crisp and set. Remove from oven and carefully lift the paper and beans out. Return pastry to the oven and cook for another 5 mins or until the base and sides are golden and crisp.

Quiche1 Quiche 5
3. Meanwhile beat the crème fraiche, eggs, ground black pepper and salt in a bowl. Set aside. Next, place a pan on a medium heat, add 1 tbsp. of olive oil and fry the shallot until translucent. Then, add the cooked shallots into your crème fraiche and egg mixture.

4. Using the same pan to cook your shallots,  add your diced bacon until golden and crisp (you do not need to add oil into the pan as the bacon will release its’ own fats).

5. Once cooked, scatter your bacon on your pastry and pour your crème fraiche and egg mixture over. Sprinkle the top with Gruyere cheese and bake in the oven for 35 minutes. Change the setting of your oven to grill and continue to bake for another 5 minutes. This will give your quiche a nice golden colour on top. (if your quiche is still wobbly, put it back for another 5 minutes to bake).

6. Once baked leave the quiche to cool for 10 minutes, this will make sure that the quiche doesn’t fall apart when you sliced them. Serve with a nice rocket salad with French dressing. Bon appetite!

 

Note: The pastry needs to be at room temperature if its too cold the pastry will crack when you roll it out. Baking beans as I’ve found out in my early days of baking is a necessity, without them baking a pastry blind will give you a dome instead! I also learnt that it’s best to be patient and let your quiche bake for the time it needs to bake, taking the quiche out too soon because of the urgent need to snack will give you scrambled egg instead. Thus my tip will be to be patient with the quiche, it’s worth waiting for.

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Chocolate Soufflé:

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KITCHEN KIT:
A sauce pan, a silicone baking spatula, a whisk and 4 oven proof ramekins

Ingredients Serves 4:

For the pastry cream:
1.  180ml full fat milk
2.  1 tsp vanilla extract or half a vanilla pod seeds
3.  25g caster sugar
4.  25g plain flour
5.  4 tbsp. cocoa powder (for a more intense chocolate flavour add more, I sometimes put more but on this occasion I put less) 
6.  4 large eggs, (yolks only)

For the soufflé:
7.  4 large eggs, (whites only)
8.  55g sugar
9.  ½ tsp. lemon juice
For the ramekins:
10.  1 tbsp butter
11.  1 tbsp golden caster sugar

 

For the pastry cream:
1.  In a medium size pan, bring the milk and vanilla extract/seeds to a simmer.
2.  Meanwhile in a bowl, whisk the egg yolks, sugar, flour and cocoa powder in a bowl until well combined. Slowly add the warm milk mixture into this whisking continuously until well combined.
3.  Return the milk and creamy egg mixture into the saucepan, over a low heat, continue to cook for 1-2 minutes, whisking continuously, until thick and smooth.

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For the soufflé:
4.  Preheat the oven to 170C. Brush your ramekins with butter and dust all sides with golden caster sugar.

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5.  In a clean bowl, whisk the egg whites and lemon juice until soft peaks form. Gradually whisk in the sugar, until stiff peaks form.

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6.  Spoon over a quarter of the pastry cream into the egg white mixture. Gently fold and once well combined add the rest of the pastry cream. It is important to do this gently to keep the air on the egg whites. Using a pallete knife smooth over the top of the soufflé, and then run a knife around the edge of the insides of the ramekins to allow the soufflé to rise.

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7.  Finally spoon this over the buttered ramekins, dust the top with some icing sugar and place in the oven to bake for 8-10 minutes.

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8.  Dust the top with some more cocoa powder and serve immediately.

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All Butter Puff Pastry

Ingredients Makes 700g pastry:
1.  250g strong plain flour
2.  1 tsp. fine sea salt
3.  200g unsalted butter soft butter
4.  50g unsalted chilled butter
5.  150ml cold water

Puff Pastry:
1.  Sift the flour and salt into a large bowl, add 50g chilled butter into the bowl. Rub flour, salt and butter until they start to look more like fine breadcrumbs.


2.  Make a well in the middle, add the cold water, mix all the ingredients together until you have firm dough. Shape the dough into a ball, cover with a cling film and place in the fridge to rest for 25 mins.


3.  On a flour work surface, place your chilled dough, score the dough with one stroke, flip the dough tops over and place 200g unsalted soft butter inside the dough. Fold the dough back again, covering the butter. Form the dough in a rectangular shape.


4.  Using a rolling pin, roll the dough away from you, until the dough becomes 3 times the width, keep the edges straight. Take the pastry edge nearest to you. Fold one third into the centre and the other third on top. Turn the dough clockwise by a quarter turn.


5.  Repeat Step 4.
6.  Once your dough has been folded and rolled twice. Wrap the dough with a cling film and chill in the fridge for another 30 minutes or freeze it you wish.
7.  Before use repeat Step 4.
8.  Finally you would have done the rolling and folding 4 times the final stage is now to roll the pastry to your required shape and use.

 

 

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Sweet Short Crust Pastry

KITCHEN KIT:
Sieve, bowl, whisk and knife
Ingredients Makes 300g:
1.  225g strong plain flour
2.  Pinch of salt
3.  110g unsalted butter, cold and cubed
4.  2-3 tbsp. icing sugar or caster sugar
5.  2 egg yolks
6.  1 tbsp. full fat milk  

The Short Crust:
1.  Sift the flour and salt into a large bowl; add butter into the bowl and then rub flour, salt and butter with your fingertips until they start to look more like fine breadcrumbs.
2.  Next, stir in your icing sugar onto the flour mixture.
3.  On a separate bowl, lightly beat your egg yolks and milk together. Add into the flour mixture and stir until all ingredients are well combined.
5.  Squidge the dough into a ball, wrap it in clingfilm and chill for 25-30 minutes before using.
6.  When ready for use, roll the dough on flour dusted work surface.
Extra Tip:
Alternatively if you prefer to use a food processor- simply put the flour, salt, butter in the food processor and pulse until the butter is rubbed into the flour, which should resemble fine breadcrumbs. Then follow the instructions from step 2 onwards.

You can also add cinnamon powder, vanilla extract or pod into the pastry, if you decide to use vanilla extract, slightly reduce the amount of milk you add into the flour mixture to make sure that the dough doesn’t become too wet.

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Savoury Short Crust Pastry

KITCHEN KIT:
Sieve, bowl and knife

Ingredients Makes 300g:
1.  225g strong plain flour
2.  Pinch of salt
3.  55g butter, cold and cubed
4.  55g lard, cold and cubed
5.  2-3 tbsp. very cold water

The Short Crust:
1.  Sift the flour and salt into a large bowl; add butter and lard into the bowl. Rub flour, salt, butter and lard with your fingertips until they start to look more like fine breadcrumbs.
2.  Using a knife stir in 1 tbsp. of water to bind the dough together, if your dough is too dry add another tablespoonful of water.  
3.  Shape the dough into a ball, wrap it in clingfilm and chill for 25-30 minutes before using.
4.  When ready for use, roll the dough on flour dusted work surface.
Extra Tip:
Alternatively if you prefer to use a food processor- simply put the flour, salt, butter and lard in the food processor and pulse until the butter and lard is rubbed into the flour, which should resemble fine breadcrumbs. Then follow the instructions from step 2 onwards.

 

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