Monday, August 22, 2011

Bacon Mushroom Quiche Lorraine

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.

I got this recipe from one of my old favorite cookbooks, "Essentials of Baking" from William Sonoma. The original recipe only calls for bacon but I kicked it up a couple notches by adding sweet onions and brown button mushrooms to the filling. And boy was it good! Anyway, here is the recipe:

Ingredients for Flaky Pie Pastry (for single crust)
115g cold unsalted butter
4 tbsp cold vegetable shortening (I used Ghee)
330g all purpose unbleached flour
1.5 tbsp powder sugar (optional)
1/2 tsp salt
60-80ml 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. ;)

Okay folks, hope you all have a good week ahead! Cheers!


Passionate About Baking said...

So yummy! I always like quiche...of all flavours! Mushrooms definitely is one of my favourite ingredients! *slurp slurp*

ReeseKitchen said...

Yummy larr!!! I'll make this for lunch or dinner instead of no more supper!! I'm really on a diet and just went for 30 minutes walk just now with Grace before picking up our girls...haha! Can't wait to see you, and let's see when you see us, whether you can notice we slim down or not...LOL

ann low said...

I love quiche too! Love you added the mushrooms generously...drooling liao!

shaz said...

Quiches are such perfect sunny weather quick lunches. Love them. Thanks for sharing a lovely recipe :)

Min said...

Nice bake! I always like to bake Quiche, because I tried before in one cafe here and it's so yummy.

busygran said...

I like to eat quiche but am holding back making it. Watching my diet but can only salivate at your pictures!

Sonia ~ Nasi Lemak Lover said...

I have yet to make quiche after the baking class, look like to need to make one soon. Yours look so good and especially good to serve it during lunch.

lena said...

believe me, i have not eaten a quiche before, care to send some over?? do they normally come with cream added? sounds delicious with all those fillings you put in and must be very filling too!

Unknown said...

I hv always wanted to try quiche because judging its ingredients, it sure taste yummy, but worry my family members won't "support", that's why waited till now :(

Honey Bee Sweets said...

Thanks Jane! Yes yes, I love quiche too, but because of the fat content, I try not to bake it too often, hee. :P

Hmmm...Reese, all this talk about getting slim, have you lost a lot of weight? You are already slim lah....why worrying so much about your weight? Yes, see you ladies soon, fat or slim, miss you all! Lol!

Heehee, thanks Ann. :)

Honey Bee Sweets said...

You are most welcome shaz! Since Singapore is summer all year round, I guess anytime is a good time yah? Heehee...

Thanks Min! Hope you will try baking one yourself. Can be more generous on the filling! ;)

I hear you busygran....I too try not to bake it that often. Because of all that butter and cream. :P

Honey Bee Sweets said...

Thanks Sonia! Oh I so envy you attending the baking class, you must have learn so much useful baking tips! Looking forward to see your post. ;)

Give me your address lena, I'll courier some over when I bake another one this weekend, heehee. Actually you are right about filled up, I have 1/8 of the quiche and already so full. :P

neyeeloh, you know I had the same sentiments too last time, worry it's soo "ang mo" eats for them. But I went ahead with it anyway! Guess what, my kids loved it! so try it, perhaps it'll become a family favorite.

Hankerie said...

OO...So happen I also baked this Quiche Lorraine too. Love it.