Sejarah Quiche Lorraine, pinjam daripada Wikipedia...
Although known as a classic French dish, the quiche originated in Germany. The word quiche means "cake" which came from the German word Kuchen. Today, quiche is considered as typically French. However, savoury custards in pastry were known in English cuisine at least as early as the 14th century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to Crustardes of flessh and Crustade in the 14th-centuryThe Forme of Cury[3] and in 15th-century cookbooks as well.[4]
The origin of quiche lorraine is in rural Lorraine Region of France and the original quiche lorraine had a rustic style: it was cooked in a cast-iron pan and the pastry edges were not crimped. Today, quiche lorraine is served throughout France and has a modern look. The French version is unlike that served in the United States; the bacon is cubed, no onions are added and the custard base is thicker.
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Bahan-bahan untuk pastry
3 cawan tepung
1/2 buku mentega ( 125 gm) sejuk dipotong kecil
1 sudu teh garam
3 - 4 camca air sejuk
Tepung + mentega diramas hingga menjadi seperti serbuk roti.
Tambahkan air dan diuli hingga menjadi doh.
Simpan dalam peti ais 30 minit.
Selepas 30 minit, canaikan doh dan diletakkan dalam loyang pie.
Dicucuk atas pastry dengan garfu utk mengelakkan gelembung.
Bakar kosong selama 15 minit dgn suhu 160 C
Bahan-bahan inti
1/2 cawan isi ayam
2 sudu bawang merah + bawang putih mesin
1/2 sudu rempah kurma + 1/2 sudu rempah kari
1/2 biji bawang besar dipotong bulat
Lada benggala dipotong nipis
Tumiskan bahan mesin hingga naik bau. Masukkan rempah kari dan kacau sebentar. Masukkan isi ayam dan sedikit air. Masak hingga kering. Masukkan lada benggala dan bawang potong bulat.
Bahan-bahan cecair
250 ml susu segar
3 biji telur
50 ml cream
garam dan lada sulah
Campurkan semua dan di pukul hingga rata.
Bahan-bahan lain
sedikit daun sup/bawang
1/2 cawan parutan cheese cheddar
Selepas pastry crust siap di bakar, masukkan inti. Taburkan rata. Taburkan juga cheese.
Tuangkan bahan cecair dan akhir sekali taburkan daun sup dan daun bawang.
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