Ep 38: Classic quiche Lorraine with green salad and vinaigrette
Short crust pastry
240g plain flour
1 teaspoon lemon juice
1 small white onion, finely diced
2 texter leeks, washed and thinly sliced white and green
3 cloves garlic, minced
150g flat pancetta, cut into fine lardons
300ml pure cream
2 egg yolks
½ cup grated good quality gruyere cheese
1 Preheat oven to 200°C. Lightly grease a 21cm loose-bottomed fluted tart tin.
2 For pastry, place butter, flour and salt in a food processor and pulse until mixture resembles breadcrumbs. Add egg and lemon juice and process until mixture forms a ball. Turn onto a floured bench and gently knead to bring dough together. Do not over work. Wrap in plastic wrap and rest in refrigerator for 10-15 minutes.
3 For filling, melt half the butter in a large frying pan over a medium high heat. Add onion and leeks cook for 3-4 minutes or until onions are translucent. Add garlic and cook for 1 minute. Transfer onion mixture to a bowl and return pan to heat.
4 Melt remaining butter in the pan, add pancetta and cook until golden, stirring occasionally. Add to the onions and stir to combine. Spread over a double thick sheet of paper towel to drain.
5 Roll pastry between 2 sheets of baking paper to a 24-26cm circle 2-3mm thick. Gently ease into prepared tart tin, pressing pastry into the edges of the tin. Trim with a small knife and prick the base. Lay a sheet of baking paper over the base and fill with baking beans or rice and blind bake pastry for 15-20 minutes or until golden. Remove from oven, take out paper and baking beans and return to the oven for 5 minutes to crisp.
5 Whisk cream, eggs and yolks in a bowl until well combined. Season with salt and pepper.
6 Fill the base of the cooked pastry shell with onion mixture and scatter over half the cheese. Pour over egg mixture and sprinkle with tasty cheese. Bake for 15 minutes, reduce temperature to 160°C and bake until set. Allow to cool before cutting.
½ iceberg lettuce, torn
1 continental cucumber, thinly sliced
1 green capsicum, sliced
3 stalks celery, sliced
½ bunch parsley, leaves picked
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1 tablespoon lemon juice
1 tablespoon finely chopped chives
1 For dressing, place all ingredients in a jar with a screw top lid or in a deep jug and shake or whisk to combine and emulsify.
2 Place salad ingredients in a bowl, toss to combine and drizzle with dressing to serve.