Translate (Bitte diese Google-"Übersetzungen" mit Vorsicht genießen!)

Friday, June 1, 2012

Quiche (Lorraine)

Do not be intimated by it's name - Quiche Lorraine,  a classic french dish.  Do not fret.  It is only an open tart with filling of custard and savoury ingredients like ham, onions and cheese.  

I was rummaging through the fridge, trying to find something that would whet my disinterested appetite when I came across some whimpy carrots, a slightly shriveled leek.  What would I do to use them before they expire.  Going shopping was no option so I have to make do with whatever I had lying around the house/fridge.  My eyes finally settled on a tart tin and I thought that this would be the perfect opportunity to put together the receipe for R & D.

Instead of going through all the trouble of measuring, kneading flour and butter for shortcrust pastry, I used ready made flaky pastry.
 Please excuse the quantities stated - they're between 'about, some, roughly, abit of.........'

You need a 26-28cm baking pan
1 pack short crust pastry (defrost if frozen)
2 sticks carrots
2 big onions
1 stick leek or 2 spring onions
Pour 3 tbsp oil in pan, brown onions.  Add carrots and cook for 1 minute.  Add leeks and season with salt and pepper. Let it be a bit heavy on salt. Let cool.

Set oven at 200°C
Use a fork and prick all over bottom of pastry.  
Distribute cooled vegetables over pan.  
6 eggs (Large)
400ml cream
200g grated cheese (Emmentaler)
200g cooked ham

Sprinkle ham over vegetables. Omit ham if you want it vegetarian.
Whisk eggs with cream. You need not season as the cheese will be salty.
Pour cream over vegetables.

Sprinkle over with grated cheese. Bake at 200°C
Turn temperature down to 180°C after 15 mins.
Bake further 30 mins.
Ta Daaa !

No comments:

Post a Comment