Monday, 24 February 2014

Quiche - A Recipe

Mini Leek and Ham Quiche
Makes 4

One of my quiet New Years Resolutions was to make pies. And pastry, from scratch. Now I have made pies, but I have been a wuss so far and opted for store bought. So I thought I would start small and see how I get on with a simple shortcrust, starting with delicious mini quiches. They really are so simple (I was terrified of making them!) and they have gone down such a treat at lunchtimes this week. Fancy a go? Find the recipe below, good luck!

You Will Need;

55g Butter (very cold)
125g Plain Flour
2-3tbs Cold Water

1/4 Pint Milk
1 Egg
50g Cheddar Cheese
1 Leek
50g Ham Hock

Start by cutting your butter into cubes, try not to handle it too much. If using a food processor, put butter and flour inside and pulse until you achieve breadcrumbs. Add the cold water tablespoon by tablespoon, until the mixture comes together.
 If using the bowl method and use your fingertips to rub the butter into the flour until breadcrumb consistency. Add the cold water tablespoon at a time, using a butter knife to incorporate.
Tip the mixture out onto the counter and begin to bring the mixture into a ball. Wrap in cling film and chill for about half an hour.

Preheat oven to 220 degrees
After chilling, roll the pastry out to a thickness of around 5mm. Roughly cut the pastry to size, allowing the pastry to reach all the way up the edges of the case. I used 10cm greased tins. Lightly fold the pastry and pop into the tin. Shape a scrap of pastry into a ball and use it to tease the sheet into the edges of the tin. Using a butter knife, trim the excess pastry from the edges.

Lightly prick with a fork the base with a fork. Break the egg and lightly wash the pastry, chilling in the fridge for 10 mins. Line the cases with baking parchment and fill with baking beans or pasta/rice. Blind bake for 15 minutes. Remove the baking beans and parchment paper and return for the oven for 10 minutes.

170 degrees.
Turn your oven down to
Whilst the cases are cooling you can prepare your fillings. You can fill your quiche with whatever you fancy, but we had some leek and ham hock going begging. Generously fill the cases to the top.
Pour the egg (from earlier) into the milk and whisk. Season with salt, pepper and I like a hearty helping of mustard too. Evenly distribute between each case, making sure not to over fill.

 Return to the oven for 25-30 minutes until the fillings are golden brown and semi set, you will know when they are ready.

Serve with a peppery salad and enjoy! 

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