Saturday, 27 October 2012

Reblochon Quiche Lorraine

Week 44, Bake 44. 

So now that I am all-warmed-up after my cold morning at Stourhead, I decided to spend the rest of my day baking, especially as I haven't been well enough to bake at all this week! I love a French dish called tarteflette and this is my bake-take on it. A Reblochon Quiche Lorraine. And it tastes SMASHING. 

  • 250g of plain flour
  • 150g of soft butter
  • 1 teaspoon of salt
  • pinch of salt
  • 1 egg
  • 1 tablespoon of milk
  • 200g of Reblochon cheese
  • 6 rashes of bacon
  • 1 clove of smoked garlic
  • 4 eggs
  • 100ml of milk
  • 100ml of double cream
  • cherry tomatoes, sliced to decorate 
  1. In a large mixing bowl, make a well in the flour, pour the egg, butter, salt and sugar. 
  2. Using your hand scrunch the ingredients together bringing in the flour, this makes a lovely squelchy noise. 
  3. Add the milk and continue to bring the ingredients together until it becomes a short dough. 
  4. Cling-film and pop in the fridge for 30 minutes. 
  5. Once it has relaxed, butter your quiche tin and roll out the dough as thin as possible. Lay it in the tin, and use some left over pastry to push it into the folds of the tin. Prick it with a fork (we don't want any soggy bottoms here!) and once again cool in the fridge. (I cooled mine for 20 minutes). 
  6. Pre-heat the oven to 190c and then pop the pastry in and blind bake it (I used rice and greaseproof paper) and bake for 15 minutes. 
  7. Remove the greaseproof paper and rice and bake for a further 4-5 minutes until it slightly colours. 
  8. Remove from the oven and now make your mixture. Reduce the oven temperature to 160c.
  9. Fry the bacon and garlic until it slightly colours and leave to cool. 
  10. Cut the Reblochon up into cubes (you can leave on the rind as this is edible).  
  11. Whisk the eggs, milk and double cream together.
  12. Now layer the quiche, bacon first, then the cubed Reblochon, the egg mixture and then decorate with your halved cherry tomatoes.  
  13. Pop into the oven and cook for 20-25 minutes. 
  14. Serve when the center is only slightly wobbly. It may look runny, but this is the pockets of Reblochon.


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