Saturday, February 25, 2012

Ultimate quiche lorraine

What do you do with leftover whipping cream? You make quiche, of course!

I haven't made quiche for at least 5 years. I remember making it quite often then, but probably stopped due to the fact it is a very FAT-tening dish. Quiche isn't really that high in calories, but it always is after I finish adding all the extra ingredients like ham, luncheon meat, bacon and corned beef!

wild combo of onions, luncheon meat and corned beef!

And chubby big brother loves it with all the works! In fact, he was the one who suggested that I should add all the "bad-for-the heart, good-for-the-belly" stuff! (^^). Anyways, I'm too lazy to get ham or bacon today. So it's just luncheon meat and corned beef. But feel free to mix your own combo of meat, you can't go wrong.

Ultimate quiche lorraine (recipe adapted from easy bake by alan ooi)

Short crust pastry
200g plain flour
a pinch of salt
110g unsalted butter
2 tbsp cold water

Filling (my extreme version)
150g yellow big onions
190g luncheon meat (a small tin)
220g corned beef (half a tin of Libby's)
some butter or oil, for cooking
2 eggs, beaten
200g dairy whipping cream
70g fresh milk
salt & pepper, for seasoning
60g cheddar cheese, grated
40g parmesan cheese

1. Prepare pastry. Mix flour, salt and butter until you get crumbs. Add water to form dough. Press to tart mould/s and refrigerate.

2. Make filling. Cook onion till brown and soft. Add luncheon meat and corned beef to onions, and cook, if you wish.

3. Beat eggs, cream and milk together. Season if you wish. I didn't because I feel that the luncheon meat and corned beef is already salty and tasty enough.

4. Spread onion and meat mixture on pastry shell and pour egg mixture over. Sprinkle grated cheddar and parmesan over the filling. Be as generous as you want.

5. Bake on 180 degrees Celcius for about 40-50 minutes, or until the top is golden. If using small moulds, baking period could be shorter, around 30 minutes.

This really is the ULTIMATE quiche lorraine, UNCENSORED! The pastry is soft and flaky, just the way I like it.. and it's so subtle and buttery, perfectly complementing the extreme filling! And the combo of eggs, sweet onions, dairy and meat is really ooh-la-la out-of-this world SUPREME! However, I recommend eating this "extreme" dish with caution (^^||).. it is not exactly artery-friendly..

But this really is TO DIE FOR!!! (^^)


Mel said...

I drool looking at your quiche, and when you said, ham and bacon....oh... yeah you are right, looking at this photos I really could die for having a piece of it!

pudgy butterfly said...

i love quiche too.. but even i am afraid of having too much! esp the "extra loaded" quiche i make! haha!