Quiche

Quiche is an open tart filled with a mixture of beaten eggs, creme fraiche and pieces of bacon, served hot as a first course or hors d'oeuvre.

Originating in Lorraine, quiche has become a classic of French cuisine.

In some areas of Lorraine any pastry tart filled with migaine (eggs ad cream) mixed with onions, cream cheese or pumpkin is called quiche; and anywhere quiches can be made with cheese, ham, bacon, onion, mushrooms, seafood and various other ingredients.


INGREDIENTS

Flan
100g short pastry
1 egg, for brushing
50g tomatoes, slices
25g cheese, grated 

Custard
1 egg
125ml milk
pinch of salt
pinch of pepper
pinch of paprika


METHOD

1. Slight grease a flan ring.
2. Roll the short pastry onto a slightly floured surface to 2mm thick.
3. Roll the flattened pastry onto the rolling pin, and unroll it on top of the flan ring.
4. Gently push the pastry into the ring (also use a small ball of pastry with some flour to work out the edges of the flan).
5. Rest in the fridge for 10-15 minutes.
6. Cut any excess of pastry from the flan ring and blind bake for 15-20 minutes at 180'c.
7. Remove the paper beans, brush the pastry with a little beaten egg and return to the oven for 2 minutes.
8. Remove from the oven and set aside.
9. Meanwhile prepare the custard, mixing together the egg, milk and seasonings.
10. Place the slices tomatoes and granted cheese in the plan and pour half of the custard.
11. Place the flan back into the oven and pour the remainder of the custard in.
12. Bake for 15-20 minutes at 200'c until nicely browned and set.