Friday, November 6, 2009

Quick Quiche

Not long ago, I saw these adorable quichelettes over at La Fuji Mama and instantly craved some. I used to buy frozen pastry sheets whenever I made quiches, but her recipe for the pastry dough looked so easy, I thought I would try my hand at it.

True enough, the dough was a breeze to put together. Do note though, that in hot and humid weather (like Singapore's), you need to work fast. Make sure your softened butter is still slightly chilled and not too soft.

I didn't have a muffin tin, so I made it into 1 large quiche (using a loose bottom cake tin). It worked perfectly fine.



As I made this quiche at about 11pm, I did not bother blind baking the pastry as I normally do. The bottom was a tad damp, but nothing to grouse about (I think I would not have this problem if I made them in quichelettes). Anyhow, I couldn't resist waiting till morning, so I stole a small slice ;) I enjoyed every bite of my midnight snack in front of my laptop, as I sat browsing my favourite blogs. You know who you are!



The next morning, I reheated it and we all had it for brekkie. Quiche is truly a wonderful, savoury delight. It's one of those perfect-anytime-of-day food, isn't it?



Recipe
Pastry dough (from La Fuji Mama)
- 1 1/4 cups all-purpose flour, sifted (~140g)
- 11 tablespoons (5.5 ounces) butter, softened (~156g)
- 1 egg
- 1/2 teaspoon salt

1. In a large mixing bowl, mix together the flour, butter, egg, and salt together with a wooden spoon, or with a hand mixer on the lowest speed. Mix until the dough comes together into a cohesive mixture, rather than lots of individual lumps, and can be formed into a ball.

2. Place the dough into a greased cake tin (one which is springform or loose bottom) and use your fingers to flatten the dough out and up the sides of the tin. Shape your pastry shell as evenly as possible. As you can see, I did a really untidy job!

Quiche Lorraine Filling (from The Little Teochew)
- 3 eggs
- 4 to 5 slices of bacon, cut into small pieces
- 1 jar creme fraiche from Carrefour's bio AGIR range (20cl) - it yields the best results in my opinion
- Salt and pepper to taste

1. In a skillet, fry bacon bits till crisp. Leave aside to cool.

2. Beat 3 eggs, creme fraiche, salt and pepper till well combined.

Directions
Sprinkle the base of your pastry shell with bacon bits. Pour egg mixture in slowly.

Bake at 140 degrees celsius, till the egg mixture sets. The top should look golden brown. Baking on low heat prevents the eggy mixture from rising into a 'dome' and cracking.

Allow quiche to cool slightly before slicing and serving. Bon appetit!

16 comments:

  1. As perfect as your cakes are so are your quiches quite visbly:) Look how smooth! Impossibly perfect!!

    11PM.. :) I can just see it:)


    Cute cute Ju,just like u.

    ReplyDelete
  2. Thanks, Nana :) It's great to be alone baking in the kitchen in the still of the night. No noise, no distractions .. the kids sound asleep. It is therapeutic :) Best of all, something to eat the next day!

    ReplyDelete
  3. look at that golden crust on top--marvelous! we're going to have to start to learn how to bake...

    ReplyDelete
  4. Real hairy knuckled neanderthal fire cookers eat quiche (shhh, don't tell anyone, it's an image thing)

    ReplyDelete
  5. Wow baking at 23:00!!! I wish I could have a slice for mid night snack too!

    Nice new profile pic, Ju, so pretty!

    ReplyDelete
  6. One of my prefered recipe, with a crunchy salad, yours looks so smooth
    Like you I enjoy being alone in my kitchen !

    ReplyDelete
  7. The top of it looks almost supernaturally perfect. I just had lunch but it's making me hungry!

    ReplyDelete
  8. Looks delicious Little T!
    Just yummy!

    ReplyDelete
  9. davvero gustosa la tua quiche, complimenti.
    Buon fine settimana Daniela.

    ReplyDelete
  10. Ravenous Couple: Oh, you will definitely do well!

    Phil: LOL!!! You always make me laugh!

    Kenny: It would have been nice to have company for a midnight snack :) Thanks for your compliment :)

    chapot: Merci! A crunchy salad is also my favourite accompiment! :)

    Tasty Trix: Thanks, dearie!

    Linda: Thank you! :)

    Daniela: Grazie! :)

    ReplyDelete
  11. That's just picture perfect! Homemade quiches are so good aren't they! :D

    ReplyDelete
  12. beautifully made and baked Ju! so what a lovely midnite snack n I know what u mean about being in teh kitchen when everyone else is either sleeping or out ...wonderful alone time ! :))

    ReplyDelete
  13. Love your knife skill! Another perfect slicing... not cake this time, but quiche!

    ReplyDelete
  14. This looks amazing! Am going to try this recipe for sure...

    ReplyDelete
  15. So glad you liked the recipe! Thanks for letting me know you made it!

    ReplyDelete
  16. I don't even like quiche, and this looks so good!! I may have to reconsider my gastronomic preferences hehe.

    ReplyDelete