It's the start of another busy week and soon the end of another month. Much is the hustle and bustle about Singapore presidency election this week, and the anticipated Hari Raya Pusa next. And not forgetting the term break that will be coming in a couple weeks time. I am actually looking forward to this school break. Although I don't have loads lined up to do but simply to have a little more time at hand for myself will be pretty nice. And yes, more family time will be great too. So what fun plans have you lined up this school break?
Just last weekend, I managed to have some time to bake a savory pie for my family for supper. It's Bacon Mushroom Quiche Lorraine. The name sounds a little sophisticated but in fact the preparations for it ain't that hard.
Ingredients for Flaky Pie Pastry (for single crust)5 tbsps (75g) cold unsalted butter
3 tbsp cold vegetable shortening (I used Ghee)
220g all purpose unbleached flour
1 tbsp sugar (optional)
1/4 tsp salt
60ml ice cold water
To make the Pie Crust:
- In a large mixing bowl, add flour, salt and sugar and whisk well together. Add in the cubed cold butter & shortening and rub in till the mixture resemble bread crumbs.
- Gradually add in the ice water, 1 tablespoon at a time till the mixture can just able to come together. Do not add too much water as it will become sticky and the crust will not be that flaky.
- Pour the dough out on a lightly floured surface and pressed together to a a dough. Wrap in plastic wrap and place in fridge to chill for at least an hour. This can be done 2 days ahead.
- Preheat the oven to 180°C and take out the chilled dough. Place on a lightly floured surface and roll into a round disc of about 13 to 14 " in diameter. (I am using 10" pie pan)
- Place the disc on the lightly greased pan and gently tug in the sides. Crimp sides if desired. Poke some holes at the base of the pie dough with a fork. Then place a piece of parchment paper over it and some baking weights (either beans or rice)
Ingredients for the Quiche filling:
4 to 5 slices of thick-cut lean bacon (~125g) (I used smoked Applewood turkey bacon)
3 large eggs
1/2 tsp salt
1/8 tsp freshly ground black pepper
180ml fresh heavy cream
180ml fresh whole milk
1 tbsp unsalted butter, cut into small pieces
Method and Assemble:
- In a frying pan over medium heat, fry the bacon until the edges are crisp, about 8 minutes. Transfer to paper towels to drain, then pat dry with more paper towels. Cut crosswise into 1 inches pieces and set aside for use later.
- Preheat the oven to 180C.
- Using the same pan, add the chopped onions and saute using medium low heat until soft and opaque in color. Add in the slice button mushrooms and let it sweat down without stirring it. Add salt and freshly ground pepper to taste. Cook until the mushrooms have soften and golden brown. Dish up and let cool for use later.
- Arrange the bacon pieces evenly in the prebaked crust. Then evenly place the saute onions and mushrooms over the bacon.
- In a large bowl, whisk together the eggs, salt and pepper until blended. Whisk the cream and milk together till well mixed. Pour through a medium mesh sieve and into a pitcher.
- Slowly and carefully pour the egg mixture over the mushroom bacon in the crust. Dot the top with butter pieces.
- Bake the quiche until the top is lightly browned and the filling is set when you give the dish a gentle shake, about 35 to 40 minutes.
- Transfer the quiche over to the wire rack and let cool for 10 minutes. Serve hot.
The whole family enjoyed the quiche very much. The flaky buttery crust, juicy mushrooms and the salty bacons with the creamy egg filling was delicious! My younger daughter had 2 helpings and kept asking me when will I bake it again. (*o*)''
I served the quiche with potato corn chowder. A simple and yet delicious dinner. ;)
I am submitting this to Aspiring Bakers #10: Easy As Pie ( August 2011) hosted by Janine of Not The Kitchen Sink!
Okay folks, hope you all have a good week ahead! Cheers!