Back HERE I promised to post the process of making a Quiche.
I have been making these for years. I have no idea who taught me.
Years ago my mother gave me a beautiful quiche dish,& I have never had a failure using it.
Maryline from Franco American Dream recently asked me when I would be posting this *How To Post.
I hope this is not coals to newcastle (what is the northern american version of that?)
So here it is.
Prep time about 30 mins. Cooking about 40 mins. Not Difficult
This is the end result.
melt butter: I can’t tell you how much I always have too much or not enough), dampen a clean cloth & get your pastry out of the fridge. In this case I used filo pastry but your can use regular shortcrust.
brush the pastry with butter & layer into the quiche dish. If you are using regular pastry you only need the one layer. For filo which I think is nicer, you will need several, placed in on various angles.
now you are ready to assemble: the oven is preheating,you have gathered: your dish with pastry in it, tomatoes (you will need to keep 3 nice round slices aside) , parsley, grated cheese, sauted ham & onion
you are going to need to cook this for about 40 mins so if you are planning on eating it hot thats about how long til meal-time.
You can make this same recipe using muffin trays. Use a glass with a circumference about the size of the top of the muffin hole. I have made mini-quice with regular pastry & filo. When I had my last open heart surgery my ‘sister’ made a large picnic basket of the mini version & bought them into the hospital cardiac ward. These were for the staff to give them a break from all the chocolates I had had delivered to them. (Hey, it helps)
link back to me when you post a blog photo of your quiches.
questions? feel free to ask….