Tonight we had quiche, I haven't made it in ages. I prefer to make my own pastry but I was home this afternoon with just a sleeping baby Willa for company so watching a movie in bed seemed like a better use of my time than making pastry :) I have given the recipe I use for shortcrust pastry in the food processor below, if you haven't tried making your own pastry try this - it works every time! I will have to make it next time as even my 5 year old complained about the pastry tonight!
I made the quiche half bacon and half smoked salmon - two of my favourite things!
Quiche
makes enough for a 22cm dish
serves 3-4
shortcrust pastry case
3 eggs
3/4 C cream
3/4 C milk
1 tsp flour
1/2 tsp salt
Bacon version (Quiche Lorraine)
6 rashers bacon, sliced; or
2 handfuls grated cheese
Smoked Salmon version
6 slices smoked salmon, sliced into strips and a
2 tbsp chives or dill, finely chopped
Preheat the oven to 200C.
Fry bacon pieces until beginning to crisp, drain.
Combine eggs, cream, milk, flour and salt in a bowl and gently beat. Overbeating will cause bubbles to form on the quiche.
Sprinkle bacon and cheese, or smoked salmon and chives in the pastry case. Pour the egg mixture over.
Bake at 200C for 10 minutes then lower the temperature to 180C for 20 - 25 minutes or until just set.
Variations
To the quiche you could add fried mushroom slices, slices of boiled potato, ribbons of zucchini, peas, or any other vegetables you care for really.
Shortcrust Pastry in the Food Processor
This makes sufficient dough to line two 20cm pie plates or make a top and bottom for a pie. This recipe is foolproof pastry – I learnt to make pastry from my Mum using this recipe by Margaret Fulton and never understood why pastry was hard till I tried other recipes. I use this whenever I need shortcrust, even if whatever I am making has its own recipe, as it always works. It freezes well but doesn’t keep well in the fridge, so is best used the day it is made.
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| Oops, this was all that was left by the time I got the camera out! |
Quiche
makes enough for a 22cm dish
serves 3-4
shortcrust pastry case
3 eggs
3/4 C cream
3/4 C milk
1 tsp flour
1/2 tsp salt
Bacon version (Quiche Lorraine)
6 rashers bacon, sliced; or
2 handfuls grated cheese
Smoked Salmon version
6 slices smoked salmon, sliced into strips and a
2 tbsp chives or dill, finely chopped
Preheat the oven to 200C.
Fry bacon pieces until beginning to crisp, drain.
Combine eggs, cream, milk, flour and salt in a bowl and gently beat. Overbeating will cause bubbles to form on the quiche.
Sprinkle bacon and cheese, or smoked salmon and chives in the pastry case. Pour the egg mixture over.
Bake at 200C for 10 minutes then lower the temperature to 180C for 20 - 25 minutes or until just set.
Variations
To the quiche you could add fried mushroom slices, slices of boiled potato, ribbons of zucchini, peas, or any other vegetables you care for really.
Shortcrust Pastry in the Food Processor
This makes sufficient dough to line two 20cm pie plates or make a top and bottom for a pie. This recipe is foolproof pastry – I learnt to make pastry from my Mum using this recipe by Margaret Fulton and never understood why pastry was hard till I tried other recipes. I use this whenever I need shortcrust, even if whatever I am making has its own recipe, as it always works. It freezes well but doesn’t keep well in the fridge, so is best used the day it is made.
2 C flour
125g frozen butter (cold butter from the fridge works too but frozen is better)
pinch salt
2 eggs
1 tbsp cold water
squeeze lemon juice
Place flour, butter and salt in a food processor with steel blade in place. Process turning on and off rapidly, until butter is cut into flour and mixture looks like coarse breadcrumbs. Mix eggs with water and lemon juice. With motor running pour liquid quickly through feed tube. Do not use it all unless necessary (I usually do) – stop pouring as soon as a ball of dough starts to form around the blade or if this doesn’t happen just pour the mix into a freezer bag or onto a big bit of gladwrap and squidge together. Flatten into a disc and chill in the fridge for 1 hour before using.
Variation: for sweet pastry add 1/3 C caster sugar to the processor with the flour.
Love the photo! Marianne
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