A few of my favorite things: Quiches

Making my first crusted quiche was a daunting task – first off I had to make pastry, which always looks so complicated. It was not too bad just time consuming. I made a ham and cheese quiche (quiche lorraine). It turned out perfectly, and everyone loved it.

Here are two of my favorite quiche recipes.

Quiche Lorraine (Ham and Cheese Quiche)


215g flour (1 3/4 cup of flour)
100g cold butter (US: 1 stick of butter)
2 Tbsp cold water

Quiche Filling:
30 g butter (2 Tbsp)
1 onion (finely chopped)
6 slices canadian bacon
3 eggs
185 ml cream (3/4 cup cream)
80g grated Cheese (Gruyere works well)
Salt and Pepper to taste
1/4 tsp nutmeg

To make the pastry:
Add the flour to a medium sized bowl, add butter chopped in small pieces. Using your fingers rub the flour and butter together until it appears like crumbs. Make a well in the middle of the bowl and add the 2 Tbsp of cold water. Using a fork, mix into flour, form a ball with the dough. Wrap in dough in plastic wrap and place in the fridge for 20 minutes.

Preheat over to 190 degrees C. Take the dough and place it between two layers of plastic wrap and roll out the dough to fit a 25cm dish. Place the dough in the dish and but it back in the fridge for 20 more minutes. When ready take the crust from the fridge, and put a piece of baking paper over the quiche bottom and place a pie weight chain on the paper to hold it in place  – you are needing to bake the base blind. Place in the middle of the oven, for 15 minutes. Take out of the oven and allow to cool.

To make the filling:
Place the 30g of butter in a fry pan on medium heat, melt then add the onion and Canadian bacon for ~10 minutes. Allow to cool and then place it over the bottom of the quiche crust.

Place the eggs, cream and cheese (only 40 g) in a bowl and whisk lightly. Add salt and pepper to your taste preference. Place mixture in the quiche crust. Top with the other 40g of cheese and sprinkle the 1/4 tsp of nutmeg. Place in the oven for 30 minutes until the quiche is cooked through and golden.

Potato Self-Crusting Quiche (Vegetarian)

2 medium potatoes (diced and cooked)
1 onion (finely chopped)
2 -3 cloves garlic
1 tsp of butter
6 eggs
3/4 cup milk
1/2 cup of flour
1 can creamed corn
1 cup cheese
salt and pepper
1/2 tomato (sliced)
1/2 bell pepper (sliced)
1/2 tsp basil (dried) or a few leaves of chopped basil fresh

For the potatoes, I leave the skin on but either way will work. Cook the 1 in diced pieces of potato in a pot of boiling water for ~10-15 minutes. You want then cooked but firm. Drain the water and leave the potatoes to cool.

Preheat oven at 375 degrees F (190 degrees C).

In a fry pan, melt the butter, place garlic and onion and cook until the onion is glassy/clear. Allow to cool.

In a bowl, add eggs lightly beat, add milk and flour, mix but don’t over mix, flour should still be a little lumpy. Add potato, onion mix, creamed corn, and 1/2 cup cheese, salt and pepper – stir.

Place the Quiche mixture in a glass dish which has been lightly greased with butter. Top with 1/2 cup of cheese, tomatoes and bell pepper. Sprinkle basil on top.

Place in the oven for 45 minutes or until cooked through and golden.

In addition, check out one of my favorite books is Sarah Branbery – “Tarts”, you should try the spinach, feta and pine nuts quiche.

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