January 13, 2013

Quiche Lorraine

This is one simple and easy dish to prepare. Made this last weekend, and gone in minutes...my kids love it very much and ask for more! Here's the recipe you should try..
Quiche Lorraine Dough 1 3/4 cups all-purpose flour 1/4 teaspoon coarse salt 1 ¼ cup cold unsalted butter 2 eggs beaten lightly 3 tablespoons ice water Directions Process flour, salt in a food processor until combined. Add butter, and process just until mixture resembles coarse meal. Whisk together egg mixture and the water in a small bowl. With processor running, pour in egg mixture; process until dough starts to come together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes. Quiche Filling All-purpose flour, for dusting 200g sausage 2 slice chicken ham 3 large eggs 2 cups heavy cream 3/4 teaspoon coarse salt 1 tsp mix thyme & basil 1/4 teaspoon freshly ground pepper Directions On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 200oC. Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on. Cook sausage and chicken ham in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain. Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving. by Wanie Talib

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