This was lunch today, light and savory. Quiche is a classic French baked savory dish that is basic pastry, eggs and milk or cream. But quiche has evolved into other acceptable variations to include cheese, meat, herbs and vegetables. I realised mum has not yet shared this recipe here which is a surprise because we make this every time there's thick cream in the fridge. This is one of those spontaneous baked dishes that we make at home and is a favourite of Dad - for afternoon tea and why not lunch too.
This basic quiche lorraine recipe is adapted from Margaret Fulton's Encyclopedia of Food and Cookery, which has now become mum's go-to-cookbook, a bible if I may say so. Here is mum's take on Margaret Fulton's quiche lorraine recipe, including
3-4 rashers of bacon, rind removed
3 thin slices Swiss or Gruyere cheese
(I use whatever is on hand - usually grated tasty cheese or parmesan, but I'm sure Gruyere will make such a big difference in the taste)
1 x 20-23cm (8-9 in) plain short crust pastry
(recipe is included in Margaret Fulton's encyclopedia which I will include here some other time, as we haven't really tried making our own pastry at home, so we just use store-bought* variety which is part of the convenience of making this savory dish)
2 eggs
1 tsp flour
pinch nutmeg
pinch cayenne
1/2 tsp salt
1/2 cup cream
1/2 cup milk
1 tbsp melted butter
watercress or parsley to garnish
Mum uses a fluted baking tin with a removable bottom. When making this using store-bought short crust pastry, butter or use canola spray oil before pressing the pastry onto the pan. Press the pastry onto the pan gently, taking the shape of the curves and grooves of the tin. This needs to baked blind prior to using, so place baking paper onto the pastry and some pastry weights, or what we have at home, white beans. Sometimes I also use rice. The weights preserve the shape of the pastry which could fluff while baking. Bake in a the oven for 20 minutes. While this is baking, proceed to step 1)
