Recipe 6... Quiche Lorraine - Manu Feildel

Yesterday was Mother's Day and bless my husband, he didn't know what to get me so the obvious thing is cook books! I am really predictable!



One such cookbook is the  Lantern Cookery Classics by Manu Feildel!  You know the sexy French guy from My Restaurant Rules... the one that always complains about "No Sauce"... Yeap!  That one!  You see each time I watch the show, I always comment about his ... ummm "cooking" skills and hubby noticed!


The recipe is "My Mum's quiche lorraine" and I have to say it was both YUMMY! (Capital Letters... that's how good!) and easy... I made it even easier by modifying some of the ingredients...

Manu's quiche

Ingredients:

Short crust pastry (Thank you Mr Pampas... your pastry is just fine for me! From the freeze to tray!)
1 x table spoon of vegetable oil (no need for that much... I used a drop, literally!)
1 x 100 grms of speck (I used pancetta) 3cm x 1 cm strips (I didn't get too technical here either... Oh well!)
1 egg
1 egg yolk
100 ml milk
100 ml pouring cream
pinch of nutmeg
sea salt and pepper
50 grms gruyere cheese grated





Pre-heat oven to 190 degrees (Celcius)
Roll the pastry into a 20cm quich dish or tart tin
Line the pastry shell with baking paper and fill with pastry weights (I use dried beans) and bake for 10-15 minutes.


the pancetta sizzling in the pan...


Remove the paper and weights, then reduce the oven temperature to 180 degrees and bake the pastry for another 5 minutes or until dry and light golden.  Set aside to cool.
Meanwhile, heat oil in a fry pan over medium heat.  Add the pancetta (speck/bacon) and cook stirring often, for 5 minutes or until golden.  Drain on paper.
Mix egg, yolk, milk, cream, nutmeg, salt & pepper in a bowl.  Stir in the cheese and pancetta and then pour mixture into the pastry shell and bake for 20 minutes or until just set.  Serve warm.

That's it!  Manu also suggests sprinkling thyme leaves at the end but I couldn't find any so I didn't.

This is what mine looked like... not bad at all if I may say so!
I think what sets this quiche recipe apart from other recipes for quiche lorraine is that there is not onion and the use of gruyere cheese.  It took the quiche to that next level!

the gruyere cheese!

I know that this recipe will be a staple in my kitchen... Easy, peasy and tasty!  What more can I say...


Enjoy!

Hxx

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