Kate's Quiche Lorraine Souffle Style Extreme Variations
I invented these extreme variations of quiche lorraine at the end of zwt5 based on karen elizabeth's recipe #299242 #299242, taking advantage of the unique ingredients i had bought over the tour. each variation i tried and pictured was great in its own way. next time, if i had piperade sauce on hand (julie b's hive's recipe #233205 #233205), i might add that on a wedge. the measurements for toppings are for 1 choice of topping to cover the entire quiche. choose 1,2,3,4, or 5 toppings, and make a decorative pattern, allowing small wedges to be cut of this rich quiche. if available, pillsbury's refrigerated pie crust works well (do not prick or pre-bake) in a glass deep-dish pie plate. To make the crust less soggy, wash the bottom crust with egg white and refrigerate for 10 minutes before adding the filling. i recommend very small wedges (12 servings), this is very rich. serve with a side salad with vinaigrette dressing.
Steps
Preheat oven to 400 degrees f.
Butter glass deep-dish pie plate or 9-inch loose-bottomed flan tin.
Pastry :.
Sift the flour and salt into a large mixing bowl , rub in the butter until the mixture resembles breadcrumbs.
Mix in the egg-yolk and sufficient iced water to bind the ingredients.
Knead the dough lightly , and then chill in the refrigerator for 30 minutes.
Stage 1 filling:.
Let eggs come to room temperature for 30 minutes.
Meanwhile , chop bacon into small pieces and cook over medium-low heat in 10-inch skillet until lightly browned.
Drain fat off.
Meanwhile , chop shallots.
Heat white truffle oil in 8-inch saute pan for 1 minute at medium heat , then saute shallots until lightly browned.
Do not drain.
Optional piperade sauce:.
In a 9-inch skillet , heat 2 teaspoons of the oil over moderate heat for 1 minute.
Add the onion , green pepper , and 1 / 8 teaspoon of the salt and pepper.
Saute for 3 minutes until softened.
Add garlic and tomatoes and saute 4-5 minu.
Ingredients
plain flour, salt, unsalted butter, egg yolk, ice water, bacon, white truffle oil, shallot, heavy cream, egg yolks, nutmeg, white pepper, egg whites, gruyere, chevre cheese, fines herbes, fresh chives, olive oil, onion, green pepper, black pepper, plum tomatoes