How to make Quiche Lorraine in a jiffy
My usual weekdays are packed non-stop juggling 3 kids and all their different activities and timings, homework, on top of social media (work & leisure), work stuff, and also managing the home and meals!
No mean feat, I get so tired sometimes. Like today, I had to scoot off at 2.45pm to pick Ash up from his CCA, and I was having a tough time keeping from falling asleep at the wheel. And then, the drive back home.
Alas, I got back and got the kids organised and sorted. I started to make my shortcrust pastry.
Here's what went in the Shortcrust Pastry:
100g softened unsalted butter
200g plain flour
2 egg yolks
1tsp white sugar
pinch of salt
remaining egg white for coating
1. Cream the butter with sugar and salt just by using a spatula.
2. Add the flour and yolks and combine well. Knead a bit with hands. (I really like it that I didn't need to use and wash my kitchen mixer, lazy!)
3. Cling wrap it and chill for at least 30-60min, best overnight.
Then I realised I didn't have cream! Argh, I left the kids assignments to do while I dashed out to purchase that cream. Ashton timed me at 30min to return home. Just in time since I needed the pastry dough to chill enough anyway.
4. Take out the dough, roll it flat and round. Place it into a buttered / floured tart dish.
5. Coat a thin layer of egg white all over.
6. Chill whole dish in fridge again while preparing the filling.
Here's my Quiche Lorraine filling:
300ml thickened cream (or whatever good cream)
150-200g good bacon, chopped to small pieces
4 eggs + 2 egg yolks
--> 3 ingredients is all that's needed for traditional Quiche Lorraine.
But I wanted to add in a bit of greens to keep it a bit more balanced, so I chopped up some broccoli. Add anything else you'd like too (perhaps even swap for entirely different ingredients like salmon and mushroom if you'd like to experiment).
Pinch of salt
Dash of black pepper
1. Panfry the bacon and broccoli (or whatever else you added).
2. Drain after bacon is slightly crispy.
3. Take the tart dish and pastry out of the chiller, place the panfried bacon and broccoli all over.
4. Beat the eggs, cream, salt and pepper together gently. Then pour into tart dish.
5. Place whole tart dish into pre-heated oven at 175degree Celsius for 30-45min depending on your oven. My oven is big and really hot, so 30min was all it took. I even adjusted the temperature downward a little towards the end. You know your oven best.
ENJOY! My entire Quiche Lorraine was gobbled down entirely. Kids are the pickiest, so I'm happy its all in their tummies.
No mean feat, I get so tired sometimes. Like today, I had to scoot off at 2.45pm to pick Ash up from his CCA, and I was having a tough time keeping from falling asleep at the wheel. And then, the drive back home.
Alas, I got back and got the kids organised and sorted. I started to make my shortcrust pastry.
Here's what went in the Shortcrust Pastry:
100g softened unsalted butter
200g plain flour
2 egg yolks
1tsp white sugar
pinch of salt
remaining egg white for coating
1. Cream the butter with sugar and salt just by using a spatula.
2. Add the flour and yolks and combine well. Knead a bit with hands. (I really like it that I didn't need to use and wash my kitchen mixer, lazy!)
3. Cling wrap it and chill for at least 30-60min, best overnight.
Then I realised I didn't have cream! Argh, I left the kids assignments to do while I dashed out to purchase that cream. Ashton timed me at 30min to return home. Just in time since I needed the pastry dough to chill enough anyway.
4. Take out the dough, roll it flat and round. Place it into a buttered / floured tart dish.
5. Coat a thin layer of egg white all over.
6. Chill whole dish in fridge again while preparing the filling.
Here's my Quiche Lorraine filling:
300ml thickened cream (or whatever good cream)
150-200g good bacon, chopped to small pieces
4 eggs + 2 egg yolks
--> 3 ingredients is all that's needed for traditional Quiche Lorraine.
But I wanted to add in a bit of greens to keep it a bit more balanced, so I chopped up some broccoli. Add anything else you'd like too (perhaps even swap for entirely different ingredients like salmon and mushroom if you'd like to experiment).
Pinch of salt
Dash of black pepper
1. Panfry the bacon and broccoli (or whatever else you added).
2. Drain after bacon is slightly crispy.
3. Take the tart dish and pastry out of the chiller, place the panfried bacon and broccoli all over.
4. Beat the eggs, cream, salt and pepper together gently. Then pour into tart dish.
5. Place whole tart dish into pre-heated oven at 175degree Celsius for 30-45min depending on your oven. My oven is big and really hot, so 30min was all it took. I even adjusted the temperature downward a little towards the end. You know your oven best.
ENJOY! My entire Quiche Lorraine was gobbled down entirely. Kids are the pickiest, so I'm happy its all in their tummies.
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