If you look through the chiller cabinets of the grocery shops over here you will see oodles and oodles of Quiches . . . in just about every flavour under the sun.
There's farmhouse cheddar and onion, broccoli and cheddar, Sundried tomato and feta cheese, bacon and broccoli, ham and cheese . . . you name it . . . they've got it.
They also come in a variety of sizes, right from teensy weensy individual sized ones . . . on up to big huge family sized ones.
Which begs to ask the question . . .
If real men don't eat quiche . . . . then just who the heck is eating all these quiches????
It can't be the women, surely.
Or is it?
I made a delicious quiche the other day for lunch adapted from a recipe from a cookbook by good old Katie Stewart's Times Calender cookbook. This is a great little book, just chock full of wonderful basic recipes and good old standbys. The Kedgeree recipe in it is fabulous.*Quiche Lorraine*
Serves 4 to 6
I am here to say that real men do each quiche. My man does all the time . . . and, what's more, he really likes it!!
1/4 lb of shortcrust pastry
For the filling:
2 large eggs, beaten
1/4 pint single cream
freshly ground black pepper
4 rashers of thick cut streaky bacon, chopped
15g of butter
2 ounces of gruyere cheese, grated
Roll the pastry out on a lightly floured surface to fit an 8 inch round tart tin, or flan ring. LIne the tin with the pastry, trimming the edges neately. Set aside to prepare the filling.
Pre-heat the oven to 190*C/375*F.
Beat the eggs and cream together with some salt and pepper. Heat the butter in a skillet and add the bacon pieces. Fry until crisp and then sprinkle them over the bottom of the crust. Top with the grated cheese and then pour over the egg mixture. Place in the centre of the oven and bake for 40 to 45 minutes, until the filling is set and the top is golden brown.
Serve warm with a salad if you wish.*Short Crust Pastry*
Makes 1/4 pound
This is a good basic pastry that is great in all kinds of savoury pies and tarts.
4 ounces plain flour
pinch of salt
1 ounce of butter
1 ounce of vegetable shortening
2 TBS cold water
Sift the flour and salt into a bowl. Rub together the butter and vegetable shortening and then add to the flour mixture. Rub this into the flour with the tips of your fingers, lifting it as you go to aerate the flour somewhat. Rub in lightly until the mixture looks crumbly. Don't over mix. Add the cold water all at once, and stir in with a fork. Blend quickly until the mixture clings together in a ball, leaving the sides of the bowl clean. Turn the dough onto a lightly floured surface and knead a couple times, lightly, to make a smooth fairly stiff dough. Let rest for 10 minutes before using.