Post by cuteascountry_Shortcake on Sept 20, 2005 18:53:50 GMT -6
This is in response to KathY K. in Texas who requested some quiche recipes.These nifty little Onion Quiches go down wonderfully any time of the day and you can't beat homemade pastry. The recipe is for 4 quiches.
Quiche Lorraine is an all time classic and wonderful for breakfast, lunch and dinner. You name it. Any questions? Feel free to email me.
Maria
www.authentic-greek-recipes.com/
MINI ONION QUICHES
PASTRY:
225 gr - 8 oz plain flour
a pinch of salt
100 gr - 3.5 oz butter or margarine
2 tblspns cold water
FILLING:
2 large onions sliced into thin rings
2 tbspns oil
2 eggs at room temperature
150 ml - 1/4 pint milk
120 gr - 4 oz grated or shredded Cheddar cheese
salt & pepper
Preheat your oven to 200 C - 400 F. Sift the flour and salt together into a mixing bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs (if you have a large electric mixer with a bread attachment it will do the trick for you). Gradually add water as is required and continue mixing the dough until it forms a ball. Knead the ball of dough a little to ensure a smooth texture and then place it on a dry, lightly floured surface. Roll it out and use it to line 4 lightly buttered quiche rings or small flan dishes 11 cm - 4.5 inches in diameter approximately.
Heat the oil in a pan and cook the onions over a gentle flame until they have softened. Beat the eggs and milk in a bowl. Add the salt and pepper and lastly the cheese mixing everything well until it has evenly distributed. Divide the onion between the 4 quiches and pour the egg/cheese mixture over the onion. Bake the quiches for 30 minutes (preferably do not use an oven fan as it will prematurely brown your pastry). If you find that your quiches are browning too rapidly simply cover them with foil and uncover them 5 minutes before cooking time is up.
QUICHE LORRAINE
PASTRY:
The same recipe which is used for the mini quiches but you will require 3/4 of the quantity of each
ingredient.
FILLING:
1 chopped onion
4 diced rashers rindless streaky bacon
1 tbspn oil
120 gr - 4 oz grated or shredded Cheddar cheese
2 eggs
300 ml - 1/2 pint milk
salt and pepper
a little sweet paprika
Preheat your oven to 200 C - 400 F. Prepare your pastry in exactly the same way as is specified for
the mini quiches and roll it out on a lightly floured, dry surface to line a 20 cm - 8 inch quiche ring or
flan dish, placed on a baking tray.
Heat the oil and fry the bacon and onion over a medium to low flame and then allow them to cool slightly and spread the bacon and onion over the pastry evenly. Sprinkle half the cheese evenly over the onion and bacon. Beat the eggs, milk, salt and pepper together well and pour the mixture onto the cheese. Sprinkle the remaining cheese evenly over the milk and egg mixture and dust the surface with a little paprika. Bake the quiche in the oven for 40 - 45 minutes (preferably do not use an oven fan and use a sheet of foil to cover the quiche if you find it is browning too rapidly). Serve either hot or cold.
Quiche Lorraine is an all time classic and wonderful for breakfast, lunch and dinner. You name it. Any questions? Feel free to email me.
Maria
www.authentic-greek-recipes.com/
MINI ONION QUICHES
PASTRY:
225 gr - 8 oz plain flour
a pinch of salt
100 gr - 3.5 oz butter or margarine
2 tblspns cold water
FILLING:
2 large onions sliced into thin rings
2 tbspns oil
2 eggs at room temperature
150 ml - 1/4 pint milk
120 gr - 4 oz grated or shredded Cheddar cheese
salt & pepper
Preheat your oven to 200 C - 400 F. Sift the flour and salt together into a mixing bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs (if you have a large electric mixer with a bread attachment it will do the trick for you). Gradually add water as is required and continue mixing the dough until it forms a ball. Knead the ball of dough a little to ensure a smooth texture and then place it on a dry, lightly floured surface. Roll it out and use it to line 4 lightly buttered quiche rings or small flan dishes 11 cm - 4.5 inches in diameter approximately.
Heat the oil in a pan and cook the onions over a gentle flame until they have softened. Beat the eggs and milk in a bowl. Add the salt and pepper and lastly the cheese mixing everything well until it has evenly distributed. Divide the onion between the 4 quiches and pour the egg/cheese mixture over the onion. Bake the quiches for 30 minutes (preferably do not use an oven fan as it will prematurely brown your pastry). If you find that your quiches are browning too rapidly simply cover them with foil and uncover them 5 minutes before cooking time is up.
QUICHE LORRAINE
PASTRY:
The same recipe which is used for the mini quiches but you will require 3/4 of the quantity of each
ingredient.
FILLING:
1 chopped onion
4 diced rashers rindless streaky bacon
1 tbspn oil
120 gr - 4 oz grated or shredded Cheddar cheese
2 eggs
300 ml - 1/2 pint milk
salt and pepper
a little sweet paprika
Preheat your oven to 200 C - 400 F. Prepare your pastry in exactly the same way as is specified for
the mini quiches and roll it out on a lightly floured, dry surface to line a 20 cm - 8 inch quiche ring or
flan dish, placed on a baking tray.
Heat the oil and fry the bacon and onion over a medium to low flame and then allow them to cool slightly and spread the bacon and onion over the pastry evenly. Sprinkle half the cheese evenly over the onion and bacon. Beat the eggs, milk, salt and pepper together well and pour the mixture onto the cheese. Sprinkle the remaining cheese evenly over the milk and egg mixture and dust the surface with a little paprika. Bake the quiche in the oven for 40 - 45 minutes (preferably do not use an oven fan and use a sheet of foil to cover the quiche if you find it is browning too rapidly). Serve either hot or cold.