Quiche Lorraine

This morning I set about making quiche Lorraine. I had to adapt the recipe to accommodate She-Who-Must-Not-Be-Mentioned (SWMNBM) since she does not eat bacon. Julia says you can sautée diced cooked ham in butter and use it as a substitute for the bacon; I used diced chicken breast.

The pastry had been resting overnight in the fridge and so the first thing I did was to roll it out on my slab of marble. I brushed my flan tin with some olive oil and managed to get the pastry to fit well into the tin, pressing the edges into the fluted rim. I then followed Julia’s advice and put a sheet of foil over the pastry and filled that with baking beans. I then put the tin in the oven and baked blind for around 10 minutes.

Baking blind with foil and baking beans

When I lifted out the foil I discovered the base of the flan to be swimming in liquid butter. I was not prepared for this and not well-pleased. I stuck the tin back in the oven for another 5 minutes. This time the base pastry had ballooned up, despite my trying to prick it before I put it in. I pricked the base once more and the balloon settled back down. It still looked rather soggy to me but there was not much I could do about it. The sides were already starting to feel crisp.

getting ready with the filling

I put the savoury egg custard mixture into the pastry shell, put a few dobs of butter on top and put it in the oven to cook. Meanwhile I boiled some new potatoes and chopped some parsley to garnish them with when done.

Quiche with boiled potatoes and parsley garnish

The quiche and potatoes made a pleasant Sunday lunch but I came away with severe reservations concerning Julias pastry recipe and cooking technique. I have made a pencil note in the book to go back to Delia Smith for pastry guidance. The egg custard cooked perfectly and a knife came out clean when I brought it out of the oven. I should have checked the seasoning, though, it could have done with more salt. I really enjoyed the diced chicken breasts in the quiche but SWMNBM was not so keen. So, in the grand scheme of things culinary, I give it a 5/10. Speak to you later my dear blogophiles.

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