After numerous mentions by J, I finally decided to bake a Quiche Lorraine. The last time I tried baking one was almost 20 years ago! I improvised and used a large muffin tray to bake the mini quiches. My quiches come out a little soggy but tasty! I think I have to improve my pie crust making skills.
Recipe for 6 muffin sized quiches
125g all-purpose flour
40g cold vegetable shortening
40g frozen butter
1. Mix flour and salt
2. Cut in shortening and butter with fork (so the fats do not melt) until crumbly
3. Sprinkle 1Tbsp of water and toss until crumbs are moistened. Repeat if necessary.
4. Gather pastry into a ball and flatten onto a floured plate. Refridgerate for 45min.
Preheat oven to 220°C
5. Transfer dough to floured pastry mat. I divided the dough before rolling each portion flat. You can choose to roll the dough out before cutting out rounds.
6. Press firmly onto bottom and side of baking mold. (try not to stretch pastry as this will cause shrinkage when baked).
7. Line pasty with foil. Bake until just brown (approx. 10 mins). Leave to cool.
8 slices of bacon (cut into narrow strips)
1/3 C chopped onions
200ml whipping cream
200ml whole milk
1/8tsp white pepper
1/8tsp black pepper
1/8tsp cayenne powder
1 C grated gruyere cheese
Preheat oven to 160°C
1. Pour bacon strips into hot frying pan. Render. Scoop out bacon and blot on paper towel. (Bacon will get crispier as it cools)
2. Cook onion in bacon fat.
3. In large bowl, beat eggs.
4. Beat in remaining ingredients. Pour gently into pie crusts.
5. Bake at 160°C until knife inserted comes out clean (appox. 45 min).
Quiches can keep in the fridge for a week.