Quiche
So Andi calls me up after I put up this site and demands to know where the quiche recipe is. right here, m'dear, right here....
Quiche Lorraine
 Cut butter into small bits. No need for precision. |
 When the butter is cut up, you can stir lightly to mix flour and butter with a wooden spoon. You can also use a pastry cutter at thsi stage, to avoid getting the butter too warm. |
 Squish the flour into the butter, breaking up large chunks. If you have hot hands, you may wish to take a break to cool the dough. I've never needed to. You can also roll the butter-flour chunks between your hands to break it down. |
 This is the end goal: butter-flour mixture like coarse sand. Now you can add the water, a spoon or two at a time. |
This is one of recipes I got from Anne in France. The pastry is from Philippe's mother, I believe. I wrote it hurridly and so it was half in French and half in English, but I'll translate. (also see this american recipe)
Pastry
250 g flour
125 g butter
5 g sel (a vigorous pinch salt)
3/4 verre d'eau (something like a cup of water)
optional: sesame, basil, curry
Put the flour with the salt and herbs in a bowl. Add the butter in it cut into little pieces. Knead with the fingertips until flour and butter are completely mixed and the flour looks like coarse sand. Put some water in it (carefully-- perhaps you don't need it all and when your pastry is too wet you can't use it properly). Add the water a bit at a time, until the dough holds together but is not wet. Make a ball-- roll it in flour and put it in the fridge for about an hour.
filling
8 oeuf (eggs)
10 cl de creme fraiche
1/2 big glass de lait (milk)
100 g de gruyere grated
ham and or bacon
salt, pepper
mix and pour into the dish.
Cook 3/4 d'heur a temp 180c
Posted by christina at October 8, 2001 06:44 PM
