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Tag Archives: sour cream pastry

Cherry Tomato Quiche

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I haven’t made quiche in ages, and I was excited to have the excuse to make one again.

There was a farewell lunch at work for a colleague, so I thought it was time to dust off my quiche recipe! I usually do the standard quiche Lorraine, but, as tomatoes are pretty good in the late Sydney summer months, I decided to use beautifully ripe cherry tomatoes in my quiche. To make the whole thing fresh and summery, I used spring onions, rather than onions, utilizing the green tops as well as the white onion bottoms. For an extra tomatoey zing, I chopped up a half a dozen semi-dried tomatoes too.

The whole thing was much easier than a quiche Lorraine, the only cooking being the blind bake of the pastry and then the filled tart.

Very fresh, very summery, very delicious!

Ingredients
200g chilled unsalted butter
250g plain flour
135g sour cream

Method
Preheat oven to 180 degrees C, 170 degrees C fan forced.
To make the sour cream pastry, pulse butter and flour in a food processor until it looks like coarse breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Using your hands, shape pastry into a ball. Wrap in plastic film and refrigerate for 10 minutes.
 Roll the pastry out to 3mm thick and place in a well greased fluted quiche tin.
Rest for 15 minutes in refrigerator. This helps reduce shrinkage when cooking. Remove from the fridge, place some pie weights on baking paper inside the tart, and bake blind in the pre-heated oven for 10-15 minutes. Remove the pie weights and baking paper.
Decrease oven temperature to 170 degrees C, 160 degrees C fan forced.

To serve: a handful of fresh basil leaves and some slow roasted cherry tomatoes on the vine.

Method
Scatter the finely chopped spring onions over the base of the blind-baked pastry case. Chop the cherry tomatoes in quarters, leaving a couple of the smaller ones in halves. Scatter the quarters over the pastry base. Roughly chop the semi-dried or sun-dried tomatoes, and scatter these between the cherry tomatoes.
In a bowl or large jug (the latter is very useful as you can pour the custard into the quiche tin easily), beat the eggs, cream and milk together until thoroughly combined. Add salt, pepper and grated Parmesan.
Carefully pour the custard mixture into the quiche tin. (I find it easiest to place the tin in the oven first before pouring). At this stage, you can place the half cherry tomatoes artfully in the tart. But if, like my quiche, the halves sink during cooking – don’t worry! It’s just an idea to highlight the lovely cherry tomatoes.
Bake until the custard is just set but still wobbly – about 30-40 minutes depending on your oven.
Carefully remove and leave to cool slightly before serving.

The quiche is fine as is, or you can serve with a few basil leaves, and/or some cherry tomatoes on the vine, which you slow roast for a couple of  hours until wilted.

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Leek and Free Range Bacon Quiche

IMG_5806A leek and bacon quiche is more interesting than straight quiche Lorraine, the leeks adding a subtle depth of flavour.

I also made a little vegetarian quiche with just leeks and onion as well – just follow the recipe below omitting the bacon. You will need to fry the leeks and onions in butter, adding this at the start of cooking.

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The short crust pastry recipe for the pastry base is Maggie Beer’s full proof sour cream pastry – very easy to make, easy to roll out and tastes delicious.

Maggie Beer’s Sour Cream Pastry
Ingredients
200g chilled unsalted butter
250g plain flour
135g sour cream

Method
Preheat oven to 180 degrees C, 170 degrees C fan forced.
To make the sour cream pastry, pulse butter and flour in a food processor until it looks like coarse breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Using your hands, shape pastry into a ball. Wrap in plastic film and refrigerate for 10 minutes.
 Roll the pastry out to 3mm thick and place in a well greased fluted quiche tin.
Rest for 15 minutes in refrigerator. This helps reduce shrinkage when cooking. Remove from the fridge, place some pie weights on baking paper inside the tart, and bake blind in the pre-heated oven for 10-15 minutes. Remove the pie weights and baking paper.
Decrease oven temperature to 170 degrees C, 160 degrees C fan forced.

Filling
Ingredients
6 rashers of free range bacon
I large onion finely chopped
1 extra large leek or 2 medium leeks, finely chopped
A knob of butter
Salt, pepper
4 free range eggs
1/2 cup cream
3/4 cup milk
Salt, pepper and freshly grated nutmeg
Handful of grated cheddar

Method
Heat a large non-stick frying pan. Add finely chopped bacon rashers over medium heat, and fry till bacon fat is translucent. Add finely chopped onion, and cook for a couple of minutes.
Add finely chopped leek and the knob of butter.
Stir gently, cover and cook on very low heat until onions and leeks are soft. (About 10 minutes).
Meanwhile, in a bowl or large jug (the latter is very useful as you can pour the custard into the quiche tin easily), beat the eggs, cream and milk together until thoroughly combined. Add salt, pepper, fresh nutmeg and cheddar.
Spoon the leek, onion and bacon mixture into the tart.
Carefully pour the custard mixture into the tin. (I find it easiest to place the tin in the oven first before pouring).
Bake until the custard is just set but still wobbly – about 30-40 mintues depending on your oven.
Carefully remove and leave to cool slightly before serving, or alternatively leave to cool before freezing.

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