DeelishRecipes.blogspot.com Cooking & Recipes

Quiche Lorraine Recipe

Credit: Rebecca Phang, Instagram: @bekibakes

Ingredients:

Crust (The below is the crust ingredients for 1 shortcrust pastry. Just double the amount if you want to make two.)

90g softened unsalted butter (room temperature)

1 teaspoon sugar

Large pinch of salt

180g plain flour (sifted)

2 large egg yolks

2-4 tablespoons cold water

Filling

150ml heavy cream

80g bacon lardons

3 eggs plus 2 egg yolks

salt and pepper to taste

Mould size: 24cm

Method:

1.Cream butter, sugar and salt until just combined. Add in flour, egg yolks and ice-cold water and combine together. I use a stand mixer here, lowest speed. You can definitely do this with just hands or hand mixer. Do not knead the dough, the goal is to mix all the ingredients well and evenly. It'll be in sandy texture at first, and at this point, just combine it with your hands into a ball, wrap with cling film. Store it in the refrigerator, best overnight, but if you are in a rush, 1 hour minimum, to let the dough relax.

2. Brown bacon lardons in a pan, no oil, no butter needed, till golden brown colour. Set aside.

3. In a big bowl, mixed in eggs, 2 egg yolks and mixed in cream till well combined. Add in salt and pepper to taste. Set aside.

4. Take the dough out from the fridge, let it rest for about 15 mins to let it soften, but not too soft, so it's easy to work with.

5. Dust your work surface with some flour (not too much) to prevent the dough from sticking. Take your rolling pin, roll the dough out to a size slightly bigger than your pie mould. Try to work fast, as this is short crust pastry dough hence it breaks easier. If it breaks, just pop the dough into the fridge to let it chill for 5 to 10 minutes, then continue working on it.

6. Move the dough into your pie mould, use your fingers to carefully draws it to the side.

7. Egg wash the pie crust with a pastry brush, this is needed to prevent the quiche crust from being soggy. Once it's done, put it back to the fridge to chill for 10 - 15 minutes.

8. Pre-heat the oven at 180c.

9. Take the ready dough out, place bacon lardon evenly on the crust, and finally pour in the egg mixture (I recommended to use a ladle, much safer). Bake in the oven, middle rack, for 40 mins at 180c.

This quiche recipe is very versatile, if you prefer a meat-less version, you can use the ingredients below as fillings:

1. 150g spinach

2. 1 chopped onion

3. 2 cloves of garlics

4. 4 mushrooms (sliced)

5. some cherry tomatoes (sliced into half)

Method:

1. Heat the pan, add in onion and garlic, cook till golden brown, low heat.

2. Add in spinach and mushrooms, cook till slightly soft.

3. Place the cooked ingredients on the crust, place the cherry tomatoes on top of all fillings. Fill in egg mixture. Bake in the oven, middle rack, for 40 mins at 180c.

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I make this nutritional bone broth time to time (at least once a month) with bones mostly chicken wings and whole chicken. The cooking time is not as long as the one I'm showing in this recipe, as usually I prep it before dinner and use it in the same day. Key component of this broth is it is loaded with gelatin due to the slow cooking. Gelatin is the broken-down version of collagen and collagen is in the bones and connective tissues used in the broth.

If you do not know yet, major important areas of our body such as gut lining, our own connective tissues and joints, are made from collagen, that takes about 25% of our body! You can either take gelatin or collagen supplements, however, bone broth is an affordable way to get your collagen. Basically, this makes sure you sleep better, makes your skin more supple, protects your joints and gut lining.

Serves: 4 Litres of Chicken Broth

Prep time: 30 mins

Cook time: 12 hours

Ingredients

Par-Boiling the bones

450g Pork Big Bones
700g Chicken Feet
500g Chicken Bones
280g Chicken Wings (with tips)

The chicken Broth

8 litres of water
240 ml of sake

Seasoning

3 Tablespoon of Salt (To taste)

Instructions

Par boiling the bones

In a large stock pot, (capacity 10 litres of water), add in all the bones/wings/feet and fill the pot with water until the water is just enough to cover the bones.
Bring it to boil over medium high heat and let it boil for another 5 mins
Remove the pot from the fire and clean the bones/wings/feet under cool running water. Ensure that all residues and dirt are totally clean off. Wash the pot too to ensure that it's clean

The Chicken Broth

Add all the cleaned bones/feet/wings back into the pot
Add 8 litres of water and 240 ml of sake
Bring it to boil over medium high heat
Once boiled, reduce the heat to medium low and let it slow boil for another 10 to 12 hours (cover with lid).
Check occasionally.
The water should be reduced by half. Add more water if required.
By the 10th to 12th hours, the broth soup be milky in colour, slightly creamy. The longer you boil, the more creamy the broth.
Add salt to taste when done.
Let it cool before transferring to a container for chilling in the fridge to set the gelatin-rich bone broth - at least 4 to 5 hours (or to freeze in the freezer)
A day before using the broth, put the container of broth in the chiller. (Alternative, just use it straight from the freezer)