Friday, 15 March 2013

Quiche Lorraine recipe Medwin Style




A nice savoury change with classic Quiche Lorraine recipe Medwin style, this egg and cheese tart is a meal in itself with ham of your choice along with nice ripe juicy tomato, and a touch of black pepper seasoning. You can make this classic dish with a variety of rich ingredients including double cream, I opted to use natural yoghurt with the milk to make up the egg mixture. This recipe requires that you blind bake the base before you finish off baking the egg filling. I find that if you mix your filling correctly that you don't need to blind bake. Of course you will need to reposition your tart during baking to get a nice brown base, and of course it all depends on what kind of oven you have. To be on the safe side I will give you the traditional method, just to err on the cautious side. I used a local Scottish mature cheddar along with the milk and natural yoghurt to give the Quiche Lorraine a lovely rich cheesy flavour. Medwin style means richer, quicker the better, you don't have to follow every rule, just use common sense.

Equipment: a variety of bowls, whisk, chopping knife for the veg & ham, grater for the cheese, a mortar & pestle for crushing your black pepper.

Preparation time 20 minutes, Total Bake time about an hour, includes blind bake


Quiche Lorraine recipe




for the pastry base
175g plain flour, salt, 75g butter,water
the pastry is so quick and simple to make but you can by in from the shop if you prefer

For the filling
250g local strong mature cheddar (grated)
3 to 4 tomatoes sliced or chopped
200g bacon chopped (optionally any good quality cooked cured ham)
5 eggs beaten
100ml milk (full fat)
200ml double cream (Yoghurt optional)
salt & freshly ground black pepper
fresh thyme



Quiche Lorraine recipe Method

For the pastry cube up your butter and add along with a pinch of salt to the flour. Rub in the butter until you get a soft breadcrumb mixture, add enough water to bring it together to a dough, wrap in cling-film to relax in the fridge for half an hour.

Roll out your pastry on a lightly floured surface, line your greased/floured flan tin, trim off the excess then return to the fridge to rest again, personally I go right on to the next step, saves time

Preheat the oven to 190 Celsius electric, now line your pastry base with foil, some baking beans, blind bake for 20 minutes, remove baking beans and foil, bake for another 5 minutes.

Turn down the oven to 160 Celsius , now prepare your filling, sprinkle your cheese onto the base then add the sliced or chopped tomato if your using them. Fry the bacon until crisp then throw onto the mix, for quickness you can use chopped cooked ham.

Combine your eggs, milk, cream in a bowl and season well, remember your ham will be salty. Pour over the bacon and cheese, sprinkle the thyme or chosen herb on top and finish off baking for another 40 minutes, remove from oven and allow to cool before cutting.

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