Quiche Lorraine

One of Dr Seuss' books I read was 'A Cat in the Hat". In that story, the Cat went through a series of trouble to solve what was potentially a small problem.

I was given a tub of Crisco and that spawned a series of bakes on a what was supposed to be a quiet Sunday. I was like, might as well bake some cookies with it ... and then maybe a quiche while I am at it as well. I should have a picture of the things to wash in my sink to proof my 'Cat in the Hat' situation.

The result was a very rich quiche using some leftover Lancashire cheese. But quiches are a fail safe dish and I am sure any of your favorite cheese will please the crowd.

Credits: bbcgoodfood with modifications

Ingredients:

Pastry :

170g flour

100g Crisco

1 yoke

3 tablespoons water

Filling:

2 egg whites

2 eggs

150 ml of baking cream

70g of Lancashire smoked cheese, chopped

180g bacon bits, fried and drained dry

Logistics:

23cm quiche pan with removable base

Baking beads

Wax paper

Method:

Combine flour, Crisco, yolk and water.

Mix in the mixer or food processor until the dough comes together.

Roll out the dough on floured surface. It should be enough to line the pie pan with some overhang.

Line the pan with the rolled dough. Use a fork to prick holes. It prevents air pockets building up when baking.

Trim off the overhang.

Line with wax paper. Pour the beads on the paper. 

Chill for 15 minutes. This prevents shrinkage when baked.

Bake the pie crust with beads in a preheated oven at 180C for 15 minutes.

Remove the beads.

Bake again for another 5 minutes. This helps dry up the base and less permeable to egg filling poured on it later.

Set aside.

To making the filling, lightly fry the bacon until cooked.

Drain the bacon with a sieve and then on a kitchen towel.

Reserve.

Preheat the oven to 170 C.

In a mixer, mix whites, eggs, cream.

I added a small fist of cut overhang to mix (not to waste the crust. It works as a thickener while baking). 

Line the pie base with the prepared bacon, cheese.

Pour half the egg mixture (whites,eggs,cream) until half full.

Stick the pie pan into the preheated oven.

Carefully pour the rest of the egg mixture. This way the egg mixture does not spill during the transfer to oven and cause the quiche to stick to the pan.

Push the pie gently into oven cavity.

Bake at 170 C for 25 minutes.

Leave the pie to cool in the oven for handling.

Remove pie case and serve.

Verdict : 

The quiche is seriously rich and I only managed to eat 2 pieces out of 6. Goes well with some tart salad.