Wednesday, February 08, 2012

Savoury quiche
The best quiche in my opinion is made with double cream and ewe's milk cheese. Don’t make low fat healthy versions as they don’t work. Just eat smaller slices.
Line a large quiche dish with shortcrust pastry. I use a 13 inch dish.

Crumble or dice finely 100g of mature cheddar and 100g of Ossau-Irati ewe’s milk cheese. For me it is important not to grate the cheese.
Whisk lightly 3 eggs with enough double cream to make the liquid up to 300ml. Season well with pepper and a small amount of salt (remember the bacon has loads.)
For fillings (it is important that all fillings are partly cooked before adding to the quiche) for me these 3 work the best but the skies the limit really

1. Lightly fry 200g good quality smoked dry cured bacon and when cool roughly chop.
2. 100g smoked salmon and 100g fine asparagus. Save the tips of the asparagus and fry the remainder chopped in a little butter. When cooked add the smoked salmon.

3. 200g broccoli lightly poached.

Mix savoury ingredients with the cheese and add to quiche dish. Pour over egg and cream mix and add the asparagus tips, small sprigs of broccoli or tomato slices to the top and bake at 170C (fan) 180C non fan oven, 325 F or gas mark 3 for approx 40-45 minutes.
It is important not to overcook a quiche to preserve its texture. It should resemble a firm omelette when cut and not scrambled eggs. Eat warm or cold. This will keep for the day of cooking plus 3 more. Do not freeze.