Quiche Lorraine

Quiche Lorraine

Ingredients:

  • 1 and 3/4 cups plain flour
  • 1/4 tsp salt
  • 150g (5 oz) butter
  • 1 egg yolk
  • A few drops of lemon juice
  • 4-5 tabs water
  • 1 medium onion, chopped
  • 4 rashers of bacon, chopped
  • 3 eggs, beaten
  • 1 can evaporated milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg
  • 1 cup matured cheese, grated

Method:

  1. Sift flour and salt. Rub in butter. Add egg yolk, lemon juice and enough water to make a stiff dough. Turn onto a floured surface and knead lightly. Roll out to fit flan tin. Line tin with pastry.
  2. Lightly fry onion and bacon until soft and golden; allow to cool.
  3. Place eggs, evaporated milk and seasonings in a bowl and beat well.
  4. Place onion and garlic in flan. Sprinkle grated cheese over the top.
  5. Pour the egg mixture carefully over the rest of the ingredients in the flan tin.
  6. Cook for 35-40 minutes in oven at 180°C, or until set.
  7. Serve hot or cold with a fresh green salad.

Note:  This recipe can be adapted by adding capsicum, spinach or semi-dried tomatoes.

(photo credit: celticblade via photopin cc)

Spinach and bacon parcels

Spinach bacon parcels

Ingredients:

  • 4-6 leaves of fresh silverbeet
  • 3-4 eggs
  • 500g bacon, diced small
  • 1 cup grated cheese
  • 1 cup fresh (or 1/2 cup dry) breadcrumbs
  • 1 tbsp parmesan cheese
  • 1 onion, chopped
  • 2 cloves garlic, minced or finely chopped
  • 1/4 tsp nutmeg
  • 1/4 tsp salt and freshly ground pepper
  • 4 sheets of frozen puff pastry

Method:

  1. Trim silverbeet off the stalks and wash well; shred and cook until collapsed; drain well.
  2. Remove rind and surplus fat from the bacon and cut up small. Cook in a saucepan until nice and brown.
  3. Add the chopped onion and garlic and cook until onion is clear. Allow to cool.
  4. Grate the cheese and put out pastry sheets to defrost. Prepare fresh breadcrumbs if using.
  5. Put breadcrumbs, cheese, and silverbeet into the saucepan with the bacon and stir; then add the eggs and seasonings and stir well. Mixture should be moist but not runny.
  6. Divide mixture into four portions and place each portion onto one side of the pastry square. Spread the mixture to within 2cms of the edge of pastry on two sides to form a triangle. Do not wet edges as puff pastry will seal better if not wet. Fold over and seal.
  7. Bake on greased trays in a hot oven until cooked.

Note:  These pastries are nice hot or cold, and can be made smaller for an entrée or snack.

(photo credit: penguincakes via photopin cc)