Bacon , Ham, Cheese Quiche
So I usually prefer throwing brunches since that gives ample time for conversations, plenty of giggles and gossip but then my friends decided on dinner but promised to come by tea-time which meant a delicious reason for some tea-time accompaniment. Now to be fair I have recently purchased a tart pan and was dying to use it and so I decided Quiche it shall be but then the sea of recipes did confuse me till I hit my jackpot with this recipe for Quiche Lorraine which seemed perfect for my bacon loving friends. I simply threw in some extra lean ham because I had it at home.
Now making a quiche is not as difficult as many people believe it to be. The shortcrust pastry with the right recipe shall be flaky and utterly delicious. I have learnt that when making quiches pies or tart bases the only thing to be kept in mind is that you have to be generous with your butter.
So here is my recipe for a meaty cheesy Quiche which is a perfect accompaniment for indulgent afternoon teas :-
For the base :-
250 gm of sifted flour
200gm unsalted butter chilled and cubed (smaller the cubes the better)
1 tsp salt
1 egg yolk
The meat and cheese filling :-
250 gm lean bacon
150gm lean ham
50gm of Emmental cheese sliced from a block
For the cream filling :-
200ml whole milk (full fat)
300ml double cream
2 whole eggs
Yolks of 2 eggs
Pinch of nutmeg
Salt and pepper
Start with the base by chilling the butter and sifting the flour. Quickly work the butter in the flour to form crumbled base and then add the yolk and work quickly and then wrap with cling film and let it rest in the refrigerator for 30 minutes to 1 hour.
Chop the bacon and ham in tiny bite sized pieces and fry the bacon and keep it aside with the chopped ham.
Boil the milk with the nutmeg. Start by whisking the egg yolks to a stage where it is fluffy and smooth and add the whole eggs and whisk well and then add the cream and keep whisking . Add the milk bit by bit whisking continuously and then add salt and pepper to taste .
Preheat oven to 180C . Butter your tart pan and Flour your rolling board and then roll out the dough , prick the bottom with your fork and place on the tart pan and trim the edges and add the bacon and ham and then the cheese and then the creamy filling. Do not worry if you have left-over dough and filling. Simply use some ramekins for some delicate and cute looking individual quiches along with the big momma quiche Bake at 180 C for 50 minutes if using convection oven and 40 minutes for normal oven.
Enjoy this delicious treat