I feel bad I haven’t posted any new recipes lately. I am expecting a baby and very end of the pregnancy and somehow I have found myself trying to do all the stuff on my maternity leave that I know I cannot do for a while. I have been crazily knitting everything and made some jewellery work, organising baby stuff and having lovely lunches with my friends. Anyway not many weeks to go until we should have a new family member. My Aussie husband is excited and he has organised so many things well beforehand that I can only say that I couldn’t have a better person next to me at these exciting times.
I want to share the follwoing Quiche Lorraine recipe. It is Gordon Ramsay version and I tested it and it is heavenly. I always find it difficult to get the right consistency, the quiche is either too cheesy and heavy or too eggy. Well, this one balances everything perfectly. It is fluffy but flavoursome!! I made a few changes but overall I have to thanks for Gordon! Try it, it is a sure success!
15 small tomatoes cut into half
200g ham ( I added a bit pepperoni too for flavour)
1 tbsp olive oil
100g Gruyère , grated
5 eggs, 3 whole and 2 egg yolks
250ml full-fat milk
250ml double cream
225g plain flour
pinch smoked paprika
½ tsp thyme leaves chopped
150g unsalted butter , chilled and cut into cubes
4 tbs cold water
1. Mix the base ingredients and let the dough rest in the fridge for 30min.
2. Preheat the oven to 190 celsius degrees.
3. Set the dough to the baking dish/tart tin and prick the base lightly with the fork. Cook in the oven for 20min.
4. Lightly whisk the eggs, milk and cream and add a little bit chopped thyme for flavour if you want.
5. Cut the ham and tomatoes and grate the cheese.
6. When the base has baked for 20min reduce the heat of the oven to 150 celsius degrees.
7. Lay ham on the top of the base, then cheese, then pour the filling mixture and in the end add the tomatoes on top.
8. Bake for 40-60min. (I cooked for 1h and I found that the correct timing, if you have a fan oven it may only take for 40min).