“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Friday, 26 October 2012
If you look through the chiller cabinets of the grocery shops over here you will see oodles and oodles of Quiches . . . in just about every flavour under the sun.
There's farmhouse cheddar and onion, broccoli and cheddar, Sundried tomato and feta cheese, bacon and broccoli, ham and cheese . . . you name it . . . they've got it.
They also come in a variety of sizes, right from teensy weensy individual sized ones . . . on up to big huge family sized ones.
Which begs to ask the question . . .
If real men don't eat quiche . . . . then just who the heck is eating all these quiches????
It can't be the women, surely.
Or is it?
I made a delicious quiche the other day for lunch adapted from a recipe from a cookbook by good old Katie Stewart's Times Calender cookbook. This is a great little book, just chock full of wonderful basic recipes and good old standbys. The Kedgeree recipe in it is fabulous.
Serves 4 to 6
I am here to say that real men do each quiche. My man does all the time . . . and, what's more, he really likes it!!
1/4 lb of shortcrust pastry
For the filling:
2 large eggs, beaten
1/4 pint single cream ( 1/2 cup)
freshly ground black pepper
4 rashers of thick cut streaky bacon, chopped
15g of butter (about 2 TBS)
2 ounces of gruyere cheese, grated (1 cup)
Roll the pastry out on a lightly floured surface to fit an 8 inch round tart tin, or flan ring. LIne the tin with the pastry, trimming the edges neately. Set aside to prepare the filling.
Pre-heat the oven to 190*C/375*F.
Beat the eggs and cream together with some salt and pepper. Heat the butter in a skillet and add the bacon pieces. Fry until crisp and then sprinkle them over the bottom of the crust. Top with the grated cheese and then pour over the egg mixture. Place in the centre of the oven and bake for 40 to 45 minutes, until the filling is set and the top is golden brown.
Serve warm with a salad if you wish.
*Short Crust Pastry*
Makes 1/4 pound
This is a good basic pastry that is great in all kinds of savoury pies and tarts.
4 ounces plain flour (1 1/4 cup)
pinch of salt
1 ounce of butter (scant 2 TBS)
1 ounce of vegetable shortening (Scant 2 TBS)
2 TBS cold water
Sift the flour and salt into a bowl. Rub together the butter and vegetable shortening and then add to the flour mixture. Rub this into the flour with the tips of your fingers, lifting it as you go to aerate the flour somewhat. Rub in lightly until the mixture looks crumbly. Don't over mix. Add the cold water all at once, and stir in with a fork. Blend quickly until the mixture clings together in a ball, leaving the sides of the bowl clean. Turn the dough onto a lightly floured surface and knead a couple times, lightly, to make a smooth fairly stiff dough. Let rest for 10 minutes before using.