Wednesday, August 10, 2005
A QUICHE IS JUST A QUICHE
Here Mrs W. Au, the recipe as requested.
Bacon & Mushroom Quiche
Sifted 2 cups flour, 150 gm butter, (cold, chopped), 3-4 tablespoons icewater.
Put flour and butter into food processor. Process until fine, like crumbs. With motor running, spoon in the ice water, until the dough becomes one cohesive clump. Take out the clump of dough, knead a little, wrap in cling film and refrigerate 30 mins.
Filling : 10 strips bacon, (streaky if you like fat, or back bacon if you like lean), about 5-6 button mushrooms, sliced finely, some chives, or chong (spring onions) if you like, 4 eggs, 1 cup cream, one chopped onion.
Fry the onion and bacon strips until fragrant, and onion is transparent.
Place fried stuff in a bowl, add the beaten egg and cream, raw mushrooms, and chives, spring onions, whatever.
Roll out refrigerated pastry, line a pie/flan tin, (9 inches), and by right, you should bake for 10 minutes with some rice or beans sitting in the pan (on a piece of baking paper). This supposedly prevents the pastry from puffing up (ie, the weight keeps the base flat). Remove the weights, and bake for further 10 minutes. (but according to Liz, you can omit the baking with rice /beans step) Your pastry crust should be nice yellowy brown.
Pour the filling into the crust, and bake for another 25 minutes or so, until its set. Easy as pie.