Quiche Lorraine and Salmon and Broccoli Quiche
Two classic quiches: a traditional Quiche Lorraine and a flavorful Salmon and Broccoli Quiche.
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- •2 1/2 cups All-purpose flour
- •1 cup ButterCold
- •1/2 tsp Salt
- •1/4 cup WaterCold
- •8 EggsLarge
- •300 ml Single cream18% fat
- •100 ml MilkHalf-fat
- •1/2 tsp Black pepperFreshly ground
- •4 Spring onionsChopped
- •8 rashers BaconSmoked or unsmoked, cut into lardons
- •100 g Boiled hamDiced
- •60 g Cheddar cheeseGrated
- •175 g SalmonCanned, drained
- •100 g Broccoli floretsSmall florets
- 1
Make the pastry by combining flour, salt, and cold butter in a processor until it resembles breadcrumbs. Add cold water until it forms a dough. Chill for 1 hour.
1h 0m
- 2
Preheat oven to 170°C (338°F). Grease two 20 cm (8 inch) tins with butter or lard.
5 min
- 3
Whisk eggs, cream, milk, salt, and pepper together. Set aside.
5 min
- 4
Roll out pastry and line the tins. Trim excess pastry.
10 min
- 5
For Quiche Lorraine: Layer cheese, ham, spring onions, bacon, and more cheese in the pastry. Pour egg mixture over.
10 min
- 6
For Salmon and Broccoli Quiche: Layer cheese, broccoli, salmon, and more cheese in the pastry. Pour egg mixture over.
10 min
- 7
Bake in the oven for 50 minutes, turning halfway through. Cool on a wire rack for 10 minutes before removing from tins.
1h 0m
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Pizza
Any style of pizza