he say get ready for me when baby born
he can help to cook diner
so this above quiche is bake by him and make by him
I teach him how to make the pastry and the rest he learn from web
kids love it
this is his second time bake
not bad at all
Ingredients - Serves 4 to 6
6oz (150g) plain flour
3oz (75g) margarine
3 tablespoons cold water
pinch of salt
1 small head broccoli
4oz (100g) mushrooms
1 red pepper
1 teaspoon marjoram or oregano
1 teaspoon basil
½ pint (300ml) milk
8oz (225g) cheese
salt and pepper
you can add anything u like from bacon ham or chicken etc......
- Mix the flour and salt in a suitable bowl. Cut the margarine into small pieces and rub into the flour with finger-tips until it takes on the texture of breadcrumbs. Add the water a little at a time and knead lightly into a pliable but not sticky dough. Let it stand for 30 minutes in the fridge before using, if you have the time.
- Pre heat the oven to 180°C/350°F/Gas Mark 4.
- On a floured surface roll out the pastry thinly and cover an 8 inch flan dish or ring with it, making sure to bring it up the sides and work it well into the corner between base and side so as not to get a thick seam. Prick the base with a fork and bake for 10 minutes.
- Meanwhile make the filling.
- Peel and slice the onion and sauté it gently in a little olive oil.
- Wash and slice the mush room and wash and cut the broccoli into small florets. When the onions begin to soften add the mushroom and broccoli and continue to cook for 10 minutes.
- Break the eggs into a bowl, beat them well then add the milk and the herbs and beat together.
- Put the vegetable filling in the flan dish and add the egg mixture. Cover with cheese and bake for 30 to 40 minutes until the filling has set and the top turned a nice golden brown.
- You can of course eat the flan hot or cold, it is equally delicious either way. The basic mixture can be varied to suit whatever vegetables you have to hand, within reason of course, turnip would probably be an acquired taste. Spinach is a favorite, and you can use broccoli, pepper and mushroom on their own, so for a party for example you could create four separate flans out of the one basic recipe without any problem.
French cuisine, a quiche is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is bake
Quiche Lorraine is perhaps the most common variety. In addition to the eggs and cream, it includes bacon or lardons. Cheese is not an ingredient of the original Lorraine recipe, as Julia Child informed Americans: "The classic quiche Lorraine contains heavy cream, eggs and bacon, no cheese." though most contemporary quiche recipes include Gruyère cheese , making a quiche au gruyère or a quiche vosgienne. The addition of onion to quiche Lorraine makes quiche alsacienne. In other parts of Europe it is called "Zhulienne."
The word quiche is derived from the Lorraine Franconian dialect of the German language historically spoken in much of the region, where German Kuchen, "cake", was altered first to "küche". Typical Allemanic changes unrounded the ü and shifted the palatal "ch" to the spirant "sh", resulting in "kische", which in standard French orthography became spelled quiche.