Quiche
Pastry
I use the Pâte Brisée recipe. This quantity fills two 18ch flan rings or six 8cm rings
Baking blind
Roll out the pastry and line the greased pastry rings placed on a baking tray line with greaseproof paper. Chill in the fridge for 30 minutes. Heat oven to 190℃. Prick the bases of the pastry with a fork and line with greaseproof paper weighed doen with baking beans, dried beans or rice. Bake for 15 minutes, reduce the temperature to 170℃, and remove the paper and beans, and bake for a further 5 minutes.
Basic filling mix
This should be plenty for the pastry above. However, this depends on how bulky the filling flavourings are
- 200ml cream
- 1 egg
- 2 egg yolks
- black pepper
Beat the ingredients together.
Fillings
Quiche Lorraine
Cook some belly pork for 20 minutes in boiling water. Then cut into lardons and allow to cool. Alternative use some bacon. pancetta or guanciale cut into lardons and lightly browned if you like. Once cool divide over the baked blind pastry bases, add a similar amount of cheese - gruyere, comte or similar. Fill with the basic filling mix, with some salt if using unsalted pork, and bake at 170℃ for 15 minutes for small tarts, longer for larger one - until a skewer inserted into filling comes out clean.
Blue cheese
Put pieces of blue cheese - roquefort, gorgonzola or even danish blue - in the cooked pastry shells. Top up with the basic filling mix above. Bake at 170℃ for 15 minutes for small tarts, longer for larger one - until a skewer inserted into filling comes out clean.
Courgette
Slice a courgette into rings about the thickness of a coin. Fry them in plenty of olive oil (see Zucchini alla Scapece - Marinated courgettes) until lightly browned. Drain, add a bruised clove of garlic, season with salt and pepper. Allow to marinade for an hour or so and discard the garlic before using. Layer the courgette into pastry case baked blind, top up with egg and cream and pile on some strongly flavoured grated cheese - e.g. cheddar, pecorino etc.
Broccoli
Blanch the broccoli so that it is cooked but still has bite. Drain and refresh in cold water and drain again. Season well with salt and plenty of black pepper.