classic....a quiche that is to die for...one I am rarely allowed to share .....
Only problem is sourcing the bacon...especially in Ranchi......So I Localised the quiche.....maybe we can now call it quiche Jharkhandi....omg!!!!but if you don't have the bacon spicy grilled chicken tastes equally good.....
almost like a rose by another name.....
You need a fluted tin preferably with a loose base....
loads of butter....
loads of patience....
which seems to go out of the window when there is something in the oven...
So for the local..
Quiche Lorraine.....
you need to first make a salted shortcrust pastry dough.
for that you must
Dump 200 gms of flour &100 gms of chilled amul butter in a food processor...
pulse till you get breadcrumbs like dough....
drizzle beaten egg/chilled water and pulse again till almost together.
Now take it out into a bowl bring it together lightly and then cover it with cling film and let it sit in the fridge for 20 Min's.
Now you are ready to Rock "n" Roll....
I know...novice blogger that I am..I forgot to take pics of the dough being made....so will re post these tomorrow a a post separately on pastry dough...
Lay a sheet of Cling film on the shelf and put the dough and then cover it with another sheet of film before you roll it out...no need to use extra flour ...saves a ton of cleaning up later...
Now proceed to roll it out deftly inside out>you don't want it too thick otherwise it gives a raw taste.....
Just checking the size of the rolled pastry and the tin....
Now peel off the top layer of film and pick up the bottom layer and CAREFULLY place the dough into the pan...At this stage the pastry is more delicate than the most fragile of your possessions.....
Using the film let the pastry sit properly and mould it to fit your tin......I leave an overhang because Sweet child O'mine loves the crust.
Now carefully let it sit in the fridge till your oven pre heats to 200C
Lay one of the sheets of film in the dish and fill with beans....so that your crust doesnt rise.....nothing happens to the film and these beans of mine have been baked so many times that the oven must be like a warm shower for them........
Now let the pie bake at 200C for 20 Min's....
take it out remove the beans and give it a mild egg wash....just like a face pack...you crust will really shine...
Plonk it back in the oven for 3 Min's and now start with the goodies....
Grilled chicken chopped small.....mine was not that small so the slices were not as neat....line the base keep it spicy to balance out the flavours
On top of the shredded chicken went a little fresh basil..."main tulsi tere aangan ki"....
Now for the topping.......depending on how many more calories you want to work off 150 mils to 250 mils of cream...the actual recipe says 300mils but I never have the heart to use soooooooo much so I settle for half ,to this add 4 eggs a.d spice to your taste...the basic being salt,pepper and a Lil paprika...
maybe a little sprinkle of nutmeg.....
To this you can also add a wee bit of cheese...
whisk up and pour over the waiting chicken....
So it should now look like this...
Goes into a 200C oven 15 Min's and then 180C 25 minutes....
Bring it out and slather it with a teensy bit of butter...you want a shiny top....everyone does,....
And now for the moment of truth....but you need to let it rest at least 5-10 Min's before you lead it to the slaughter.........
But in my house there is never any wait and watch...always ATTACK.....
and the sweet child with his fave book....
So now you should sit back and enjoy the fruits of your labour....
Mrs Ruchi Gera...if you are reading this...this was for you...
So what are you baking today???
Only problem is sourcing the bacon...especially in Ranchi......So I Localised the quiche.....maybe we can now call it quiche Jharkhandi....omg!!!!but if you don't have the bacon spicy grilled chicken tastes equally good.....
almost like a rose by another name.....
You need a fluted tin preferably with a loose base....
loads of butter....
loads of patience....
which seems to go out of the window when there is something in the oven...
So for the local..
Quiche Lorraine.....
you need to first make a salted shortcrust pastry dough.
for that you must
Dump 200 gms of flour &100 gms of chilled amul butter in a food processor...
pulse till you get breadcrumbs like dough....
drizzle beaten egg/chilled water and pulse again till almost together.
Now take it out into a bowl bring it together lightly and then cover it with cling film and let it sit in the fridge for 20 Min's.
Now you are ready to Rock "n" Roll....
I know...novice blogger that I am..I forgot to take pics of the dough being made....so will re post these tomorrow a a post separately on pastry dough...
Lay a sheet of Cling film on the shelf and put the dough and then cover it with another sheet of film before you roll it out...no need to use extra flour ...saves a ton of cleaning up later...
Now peel off the top layer of film and pick up the bottom layer and CAREFULLY place the dough into the pan...At this stage the pastry is more delicate than the most fragile of your possessions.....
Lay one of the sheets of film in the dish and fill with beans....so that your crust doesnt rise.....nothing happens to the film and these beans of mine have been baked so many times that the oven must be like a warm shower for them........
take it out remove the beans and give it a mild egg wash....just like a face pack...you crust will really shine...
Grilled chicken chopped small.....mine was not that small so the slices were not as neat....line the base keep it spicy to balance out the flavours
maybe a little sprinkle of nutmeg.....
Bring it out and slather it with a teensy bit of butter...you want a shiny top....everyone does,....
But in my house there is never any wait and watch...always ATTACK.....
and the sweet child with his fave book....
Mrs Ruchi Gera...if you are reading this...this was for you...
So what are you baking today???
