I have been thinking lately that food is such a wonderful blessing from God. He could have made us without smell and tastebuds and food would just be an energy source. Instead, He made food and eating a pleasurable experience and also a way for families and friends to come together.
As I have said before I love to cook, and I use my cooking as a form of showing love to people. Today's recipe is one that I recently discovered and have decided to make regularly to give to others. Our church has a freezer stocked with meals that we distribute to people within our church (and those outside our church who need it) when they need a break from cooking. It might be due to a new baby, illness in the family or when people are just overwhelmed with things in their life. This is a great freezable recipe that I can stock up the church's freezer with and also make for my family.
QUICHE LORRAINE
Shortcrust Pastry
Use frozen sheets or make it yourself with this recipe
250g plain flour
large pinch of salt
1 egg yolk
125g unsalted butter, chopped and softened
50ml cold water
Step 1: Sift flour and salt into a large bowl and make a well in the centre. Ass egg yolk, butter and water and mix with your fingertips until a dough forms
Step 2: Turn the dough onto a lightly floured surface and knead gently until just combined. Shape into a disc, wrap in cling wrap and place in the fridge for 1 hour prior to using.
-makes enough for one 30cm tart tin or two 20cm tart tins
Quiche Lorraine
1/2 quantity of short crust pastry
plain flour, for dusting
1 tablespoon olive oil
3 rashers of bacon cut into small pieces
1 egg
1 egg yolk
100ml milk
100ml pouring cream
pinch of nutmeg
salt and pepper
50g of Gruyere cheese grated (or normal cheese would work)
Step 1: Roll out pastry and line a 20cm tin or quiche dish. Trim excess pastry. Place in fridge for 30 mins
Step 2: Preheat oven to 190 degrees
Step 3: Line pastry with baking paper and fill with uncooked rice or baking beans and bake for 15 mins. Remove the rice and baking paper and place back in the oven for 5 mins with temp lowered to 180 degrees. Remove when pastry is dry and light golden and leave to cool.
Step 4: Meanwhile cook the bacon in the oil and drain on paper towel.
Step 5: Place egg, yolk, milk, cream, nutmeg and salt and pepper in a bowl and whisk to combine. Stir in cheese and ham, then pour into pastry shell and bake for 20 mins or until just set.
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| One for me one for church freezer |
This recipe make a fairly small quiche which serves 2 for a dinner and or more for a lighter lunch.
What have you been cooking this week? Link up your recipes if you have a blog.
If you create on of the Weekend Cookbook recipes please take a picture and post it on the Mummys Undeserved Blessings facebook wall.
