Saturday, April 10, 2010

Quiche Lorraine

1.5 cups plain flour
¼ tsp salt
125 g unsalted butter, chilled and cut into small chunks
¼ cup iced water
NOTE: You can pre-prepare this and freeze it

The Filling
30g butter
1 cup cream
3 eggs
Pastry - first part should be prepared the day before
1) Using a food processor whiz the flour and salt together
2) Add butter and whiz again until mixture looks like coarse breadcrumbs
3) With the machine running pour in the iced water until the mixture forms a ball around the blade
4) Remove the pastry and reshape into a ball. Flatten slightly, wrap in cling wrap and refrigerate for at least 30 minutes (overnight if possible)
5) Preheat oven to 200°C
6) With a little flour over the work surface, roll out pastry and line a 20/22cms deep tart dish or loose bottomed flan tin with the pastry
7) Return dish to fridge for a further 20-30 minutes - this prevents shrinkage
8) Take pastry dish from fridge and prick base generously with a fork
9) Blind bake for 20 minutes or until pastry is cooked
10) Remove from oven and allow to cool a little before adding filling

1) Increase heat on oven to 220°
2) Beat the eggs with the salt
3) Beat in the cream
4) Cut the butter into small pieces and lay over the pastry in the flan tin
5) Pour in the filling and cook for 20 minutes or until custard is set
6) Allow to cool a little
7) Eat & Enjoy!

NOTE: Baking blind - cover pastry with a piece of foil or baking paper and weigh down with a good layer of pie weights or dry rice

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