Quiche is a timeless,french classic. You can’t argue with the fact that it’s delicious and impressive. For a long time I have been shying away from it, thinking it involves way too many processes and it’s too hard to make, but hey- I was wrong and I stand corrected!
My primary inspiration for this quiche was quiche Lorraine. Which is basically : eggs,cream,gruyere cheese and bacon. Which on it’s own sounds incredibly amazing and almost food-porn like. I have decided to make a bit of a tweaked version of it, by adding some softened leek and onion, as well as some matured Gouda and some hot mustard to the filling.
The end result was indeed amazing, but I couldn’t call it quiche Lorraine anymore, as it differs too much from the original, so I decided to call it quiche Veronique instead 😉 hope you don’t mind.(it’s a bit of an ego boost 😛 )
for 1 quiche(serves 8-10slices)
300g of plain flour
150 g of cold butter, diced into cubes
1 tbsp of salt
2 small eggs(for the pastry)
250g of creme fraiche
150 ml of whipping cream
250 g of smoked bacon
1 small onion- diced
1 small leek- sliced into half-moons
1 heaped teaspoon of hot mustard such as dijon
salt,pepper,nutmeg to season
5 eggs(for the filling)
150g of matured gouda,grated.
quiche form 25-27cm
1) You need to start by making pastry, pastry seems difficult,but it really isn’t, aspecially not this one. The only thing you need to make sure is to not over-knead it, because you do want it short,crumbly and not tough.
so, put your flour,salt and butter into a bowl,or onto your worktop, work it as if you were making a crumble- rub the butter between your fingers with the flour,until you get sort of oatmeal texture,you don’t have to work all the butter in so well that you can’t see it anymore- roughly is fine as long as you don’t have huge lumps of butter in the flour.
2) once that is done, make a little well in the center of you mix and crack it one egg(sometimes the flour needs more,up to 2 eggs,but start with one and go from there,if the mixture is too dry, add the other egg). work the dough as you would normally,if it’s too dry add the other egg and mix again,knead until it’s well combined and smooth. When it’s nice and smooth and not too sticky- wrap it tight in cling film and let it rest in the fridge for an hour.
3) while your pastry is resting, you can get on with the filling. fry off your bacon until crispy, then remove it from the pan to cool, remove some of the grease(leaving about 1 tbsp) and fry off your onion and leak in that. season them lightly with salt and pepper, then leave to cool.
4) whisk your 5 eggs in a bowl, season with salt,pepper,nutmeg and mustard, add the creme fraiche and the cream and once again,mix well until smooth and well combined.
5) after an hour, remove the pastry from the fridge, roll it out onto a floured surface,making sure it’s evenly rolled out, to cover the quiche form you have, you can add some extra flour onto the surface and the rolling pin,to prevent from sticking.
6) butter your quiche form well , then transfer the pastry into the form.press it down into all the nooks and edges,make sure there are no holes in the pastry. prick the base using a fork ( 10-12 times all over the bottom)it will prevent the pastry from raising too much and any of the trapped air bubbles will burst.
7) cover the pastry with baking paper and tip some dried beans or rice onto it-to way the pastry down,and to stop it from rising. distribute the beans evenly and ”blind” bake it for 15min in 190C,preheated oven.
8) after 15min, remove the beans and the parchment and bake for 5more minutes,so the pastry dries out nicely,before adding the filling.
9) after the additional 5 minutes take the form out of the oven and sprinkle in your bacon,leek and onion, cheese- then cover it with the egg/cream mixture. sprinkle some extra cheese on top if you want, then pop it carefully back into the oven for 25-35 min, 190C. the time may vary,depending on how big and how deep your dish is-so just keep watching it and when the mixture is set and the top is brown- just take it out.
10) let it cool to room temperature before serving., then cut and serve with a simple salade of mixed lettuce,cherry tomatoes and a small drizzle of balsamic reduction.