Quiche Lorraine

Hmmm what is a quiche? In French, a quiche is an oven-baked dish made with eggs, milk or cream in a pastry crust. Quiche is generally an open pie and it may be eaten for breakfast, lunch or dinner. It is a savoury pie and you can use any meat for its fillings. This was my second time making this pie and I find its good for using up leftover chicken meat or ham.

The recipe is taken from "In the mood for Pastries & Tarts" by Alan Ooi and published by Seashore.

You can use any short crust recipe. The one I used was also taken from the same book.

Short Crust Pastry
200g Plain Flour
110g Butter
1/4 tsp Salt
21/2 tbsp Water

Mix all ingredients except water till crumbly. Slowly add water to form a dough. Wrap it in a plastic and refrigerate for 30 mins.

Quiche Loraine
1 portion short crust pastry

(A) 25g cooking oil
      150g onions, sliced

(B) 100g Chicken meat, cubed (I used ham & chicken franks)
      1 Egg
      100g Fresh Milk

(C) 60g Cheddar Cheese, grated
      50g Parmesan Cheese Powder

(D) 2 Eggs
      200ml Whipping Cream
      70g Fresh Milk
      1/4 tsp salt
      1/2 tsp pepper

Dough: Rest the short crust pastry for 20 mins. Roll into 3 mm thickness. Press dough into pie mould. Prick some holes in it. Rest for 20 mins. Bake in preheated oven of 175 degree C for 20 - 25 mins.

Fillings: Fry (A) till fragrant. Add (B) and fry until chicken turns white. Remove and set aside to cool.
            Place into the baked pie pastry. Place (C) and pour (D).
            Bake in preheated oven at 180 degree C for 25-30 mins or until fillings turn golden brown.