As you know, I live to please people with my food. It’s how I love. It’s how I apologise. It’s my way of giving comfort, and support. To celebrate and to mourn. I live by the philosophy that good food, in fact, makes everything better. So with that in mind – our latest Scrumptious Sunday! Quiche Lorraine with a Twist. My beau adores quiche, and he hurt his back at the start of the weekend, so the poor man was in pain and had to stay in a vertical position. So to comfort and heal him, I decided to make him a quiche for Scrumptious Sunday. I had to fly solo on this one, but he was very encouraging from the sidelines (the couch). Quiches are funny things. I’ve never been a fan, because most of the time it just tastes like someone put some ingredients into scrambled eggs and filled a tart pan with that. Ugh, no. I just can’t. I don’t deal well with quiche like that, so I’ve always been reluctant to make it. Clearly this was very much a challenge for me because: 1 – I had to do it alone and 2 – It was very scary virgin territory for me.
I paged through my cookbooks (of which you can never ever have too many), and finally settled on Gordon Ramsay’s Leek and Pancetta Quiche Recipe. Except, I would be winging the filling part, just using his recipe for the pastry recipe, but eyeballing the custard quantities. I have to say, I was majorly impressed with myself for that pastry. Gosh, it was so good. And really, not nearly as difficult as I thought it would be. So off we go!
Quiche Lorraine with a Twist
- 200g plain flour, plus extra for dusting
- Pinch of salt
- 100g butter, at room temperature and cubed
Custard and Filling Ingredients:
- 6 eggs
- 6 tbsp double cream
- 100g finely grated Cheddar
- 250g mushrooms (any kind, I jused Button mushrooms)
- 100g Cooked Ham
- 1 onion, sliced
- 2 cloves of Garlic, minced
- Worcestershire sauce
- Salt & Pepper to taste
- Parmesan, for sprinkling
First make the pastry. Sift the flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour, lifting the mixture up and dropping it back into the bowl – you want to keep the mixture light and airy. When it resembles fine breadcrumbs, mix in 2–3 tablespoons of cold water. Bring the pastry together, then knead lightly on a floured work surface to create a smooth, solid ball. Wrap in cling film and chill for 20 minutes.
Preheat the oven to 200°C. Oil a 25cm loose-bottomed tart tin. (I didn’t have one, so I used a normal tart tin)
Flour a work surface and roll out the pastry to a thickness of 3 mm. Use to line the prepared tin, pushing it into the corners and sides with a small ball of leftover pastry. Leave some excess pastry overhanging the edges, then prick the base with a fork. Chill for 10 minutes.
Line the chilled pastry case with greaseproof paper and fill with ceramic baking beans or uncooked rice. Blind bake in the preheated oven for 10–15 minutes. Remove the paper and beans, then bake for a further 5–8 minutes until golden. Trim off the excess pastry with a sharp knife, then set the case aside.
Meanwhile fry onions in a pan until they become soft and golden. Add salt & pepper, and minced garlic and a dash of Worcestershire sauce. Let the onions cook down until well caramelized. When they are done, empty them into a large mixing bowl. Using the same pan, saute your mushrooms until golden brown, but still quite firm. Add the ham and saute for another 5 minutes or so. Add to the onions.
In a smaller mixing bowl, crack 6 eggs, add cream and three quarters of the cheddar, season well with salt & pepper and whisk together well. Pour the egg mixture into the onion, ham and mushroom mixture and stir until combined.
Pour the mixture into the cooked pastry case, sprinkle the top with the remaining cheese and cook in the preheated oven for 15–20 minutes until golden and set.
Remove the quiche and allow to cool slightly before serving.
I was so proud of my quiche, that I was actually doing a little dance! The pastry was perfect, the filling was delicious, the custard had set and best of all: IT DIN’T TASTE EGGY! It was so good that we ate half of the quiche on Sunday, and the other half on Monday. And to quiche I say this: I’m coming to get you! Watch out world, I know how to make pastry now – and I’m not afraid of egg-based tarts any more!
What’s your opinion on quiche? Any ideas of different quiches to make? I’m excited about our next Scrumptious Sunday already! And I owe you a delicious mustard recipe! (It’s coming!) And I want to try my hand at Bacon Onion Jam. So many things to cook, so many calories to burn! Until then, good eats and much love.