Monday, August 20, 2012

Quiche Lorraine 奶酪蛋饼(西式蛋挞)

I have always love quiche for it's combination of creamy, flavorful egg filling with flaky crush. It reminds me of Chinese egg tarts, only more rich in filling and is served as main dish.

My brother in law made a really nice Quiche Lorraine recently and I was thick face enough to ask for recipe, so here is my version of the Quiche Lorraine, with cheddar cheese, roasted tomatoes, basils and sausages (I ran out of ham). I made some cup size quiche for my little boy too. He helped me throughout the entire process, accidentally burnt his fingers when he touched the oven thermometer (just minor burnt, thank God!) and he really likes his mini quiche. Worthy effort after all :)

Miniature quiche for my Little One
The filling of the quiche

Preparation Time: 30 min
Cooking Time: 45 min
Serving for: 1 Large 25cm pan size or 12 cup cake size

Original recipe adopted from BBC Good Food


(A) For the Filling
300gm cherry tomatoes (I used about 15)
olive oil for drizzle
50g shredded Parmesan cheese (I replaced with Cheddar cheese)
2 large eggs (I used 3 mediums)
Palmful of ham or sausage, cut to slices (skip this for a vegetarian quiche)
284ml pot double cream (or fresh milk)
Handful of fresh basil leaves, shredded, plus a few small ones left whole for scattering

(B) For the Pastry
280g plain flour , plus extra for dusting
140g cold unsalted butter , cut into small cubes
8 table spoon of cold water (about 120ml)

Steps By Steps Guide:
1. To make the pastry, mix flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly.
2. Add cold water bit by bit until everything is well combined and you can roll it into a ball.
3. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin using a rolling pin. Lift up the pastry with your hand and the help of a spatula. Drape it over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Trim the edges of the pastry using a spatula.
4. Chill the tart case in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas.
5. In a roasting pan, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in the low shelf of the oven.
6. Lightly prick the base of the tart with a fork. Blind-bake the tart for 15-25 minutes or until it turns brown. Once done, remove the tart case and tomatoes from the oven.
7. While the tart is baking, beat the eggs in a large bowl. Gradually add the cream while stirring, then add in the basil, season with salt and pepper.
8. Once the tart base is ready, remove it from oven (keep the oven running). Sprinkle half the cheese over the base, scatter over the toasted tomatoes, bacon / sausages, pour over the cream mix, then finally scatter over the rest of the cheese on top.
9. Bake for 15-25 mins until the egg mixture is set and the tart is golden brown. Leave to cool in the case then remove from the tin.

To serve, scatter over the remaining basil leaved and serve in slices.

Suggestion for Vegetarian
Replace bacon/sausages for baby spinach, and you have a yummy vegetarian quiche.

Heart shape quiche for lunch, filling and healthy.

1. Use silicon cupcakes to make a miniature quiche, it looks just like Chinese egg tart and your little one can just hold it and bite.
2. You may make the tart base way ahead, as suggested by the recipe, it can chill for up to 2 days or be frozen for up to a month.

Heart shape tart base, before and after baking. I should have trimmed the edges before baking, that's where I made adjustment for the recipe.

Oven toasted tomatoes, before and after. I love the vibrant color.

Cupcake size quiche, see how they transformed

Ethan was busy doing all the tasks assigned. We were a good team :)
Ethan learnt to use a butter knife for the first time, he was so excited and was determined to do a good job.

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