A recipe that was asked for almost every week this season on the boat was that of the humble quiche.
A lunch staple on the Rosa & regularly the most popular dish, quiches have been given a poor image by bland cold buffet quiches in soggy pastry.
The pastry is as important as the filling in a Quiche, nobody wants to eat soggy pastry no matter how amazing the filling is.
250g. Plain flour T45
20g. Very finely grated Parmesan cheese
125g. Cold diced butter
1g. Large egg
35g. Cold water
Combine the four, parmesan cheese & salt, beat with butter until it resembles breadcrumbs, add the lightly beaten egg & mix until combined & finally add the water until it comes together, knead for a few seconds until you have smooth texture.
Wrap the pastry & rest in the fridge for about 30 minutes, wrap in parchment paper not cling film as all pastry sweats when wrapped in cling film.
Roll out pastry and line tin, fill with baking beans & blind bake 190 C – 375 F for 20 minutes remove the beans turn the oven down to 170 C – 340 F & bake for further 10 minutes, remove from the oven & allow to cool.
The filling for a Quiche can be almost anything you want, but you need to use quality produce to create the flavour as the custard you pour into the case is just eggs & cream, which on its own is very bland.
On the boat we use good quality smoked bacon, 18 month aged cantal cheese & confit tomatoes ( sun blushed ), don’t use fresh tomato as you cook them they release a lot of water which will destroy the flavour & texture of the quiche.
Cheese, Bacon & tomato filling
5. Large whole eggs
100ml. Full fat milk
200 g. Aged Cantal cheese ( cheddar ) grated
200g. Confit tomatoes
200g. Smoked bacon lardons
4. Rocamadour or Cabecou goats cheese
Set the oven to 160 C – 320 F.
Beat together the eggs, cream, milk & seasoning, put to one side.
Sprinkle the Cantal over the base of tart case, sprinkle bacon over, evenly spread the tomatoes, pour the custard in to the top of the case.
Break up the goats cheese and place evenly on top,
Bake in the oven for 25 – 35 minutes until the middle has just set, remember it will continue to cook a little as it cools.
Use your imagination a little with the fillings, use things you like to eat. Other popular fillings we have used include salmon with fennel & capers, Roquefort cheese with broccoli & cauliflower , confit duck & spinach with foie gras added to the custard mixture.