Sunday, September 16, 2012
Real Food Series: French Style Quiche
I used mushrooms and a little onion to give a little extra flavour, however you could use whatever you have on hand or just enjoy it with a little onion plain.
From the pantry
For the pastry:
250 grams white spelt flour (or any flour of your choice)
125 grams butter
50 mls water
1 organic pastured egg
pinch of sea salt
For the filling:
250mls of organic unprocessed cream
1/2 cup of organic whole unprocessed milk
3 organic pastured eggs
1 organic pastured egg yolk
50 grams of swiss gruyere grated
grating of fresh nutmeg to taste
sea salt and pepper
some mushrooms and half an onion
a clove of garlic - squash it with the side of your knife
butter for sautéing say 30 - 50 grams
1. Make the pastry by mixing all the ingredients in a food processsor. Remove and knead dough into a ball, wrap in plastic wrap and place in fridge for at least 30 minutes.
2. Preheat oven to 180 degrees C
3. Take a pie dish and cover with some baking paper
4. Remove pastry from fridge, roll out (you made need to dust bench with a little extra flour for this depending on consistency of your dough). Place into pie dish.
5. Blind bake* the pastry case in a hot oven for say 15 minutes, until lightly golden.
6. Remove and set aside. Once cooled, removed beads or plate.
7. Sauté the mushrooms (sliced), onion (finely diced) and garlic in lots of butter until onions translucent and the mushrooms have some colour. Set aside and remove squashed garlic clove.
8. Mix egg, cream, milk and grated cheese.
9. Assemble - first place the mushroom mixture on the bottom of the pastry case, then pour over the egg mixture, bake in oven at approx. 180 degrees C until golden and wobbly. It is cooked when the very centre bounces back when touched. It usually takes at least 30 minutes. If the top begins to burn, place some foil over.
I served with a tomato, cucumber and capsicum salad, dressed just like my Nonna does, with lots of olive oil and sea salt....delicious and refreshing.
* To prepare to blind bake the pastry case, pour in beans or ceramic beads. I like to a use a shallow bowl as it sits flat on the base of the pastry and pushes against the sides preventing them from falling down (the shorter - more fat content - the pastry the more chance you have of them falling down once placed in a hot oven). If you are using beans or ceramic beads I always lay another piece of baking paper between them and the pastry to make removing them easier.