OLD FASHIONED FRENCH RECIPE FROM MY NAN
Wonderfully creamy light egg custard quiche, an old fashioned French recipe my Nan shared with my dad and in time with me, it has for me been a winner every time I bake it. I am often inspired with whatever is left in my fridge, mainly because there is always lots of cheese and cream in there and along with our gorgeous hens eggs this is a speedy and tasty leftovers dish.
INGREDIENTS
(serves 6-8)
FOR THE PASTRY
450g plain flour
110 g lard cubed
100g butter cubed
large pinch sea salt
180ml ice cold water
Place the flour and salt in your mixing bowl, add the lard and butter, rub in roughly, add the water and bring the dough ball together, wrap in cling film and leave to relax in the fridge for 30 minutes.
Roll out your pastry and line your quiche tin, place a sheet of baking paper on top and some baking beans or dried beans and bake at 180 degrees for 10 minutes, remove the baking beans and bake for a further 5 minutes, lower the heat to 160 degrees.
TO MAKE THE EGG CUSTARD FILLING
3 eggs
300ml double cream
salt and pepper
100g cheese, stilton (optional)
1 onion fine diced
1 clove garlic fine chopped
4 rashers streaky bacon diced
asparagus
broccoli
leeks
8 walnuts
50g Parmesan grated
Gently pan fry the onion, garlic and bacon until softened, add the vegetables and soften, whisk the eggs with the cream, season with salt and pepper. Layer the cooked ingredients in the pastry case, pour over the custard, sprinkle over the Parmesan cheese and decorate with the walnuts. Bake for 35-45 minutes until almost set but still a little hint of a wobble. Leave to cool for 5 minutes before serving.
No comments:
Post a Comment