comfort food – rocket, mushroom and bacon quiche.

5 Nov 2012 § 2 Comments

Here’s a quick and easy recipe from Gordon Ramsay (via BBC’s Good Food) for a lovely bacon, mushroom, onion and rocket quiche that I made over the weekend. I omitted some of the ingredients and replaced the crème fraîche with light cream instead, but the quiche still came out beautifully light with loads of flavor…makes for a lovely weekend meal!

I’m posting the original recipe with my comments in brackets and italic:

For the pastry:

  • 250g plain flour
  • 1 tsp sea salt
  • 125g cold butter , diced
  • 1 tbsp thyme leaves (omitted)
  • 1 egg , beaten
  • 1 tbsp olive oil , to brush the tin (I used leftover butter)
  • 1 egg yolk , to glaze

For the custard:

  • 3 eggs
  • 3 egg yolks
  • 200ml crème fraîche  (I used light cream)
  • 200ml milk
  • small handful tarragon leaves, chopped (omitted)

For the filling:

  • 200g smoked streaky bacon , roughly chopped
  • 5 tbsp olive oil (I only needed about 3 tbsp)
  • 1 large handful red onion , chopped
  • 250g flat cap mushrooms , sliced
  • 200g wild rocket (I chopped this up into small pieces)
  • 100g cheese

1. To make the pastry, rub the flour, salt, butter and thyme into fine crumbs.

(Make sure the butter is slightly soft, else your fingers will be aching after a while!)

(Once mixed, it’ll start to resemble breadcrumbs)

2. Mix in the beaten egg and 1 tbsp ice-cold water, then draw together to a moist pastry, kneading lightly. Wrap with cling film and chill for at least 20 mins.

3. Heat oven to 190C/fan 170C/gas 5. Brush a deep, loose-bottom, 24cm tart tin with oil, then season it. Set a small ball of pastry aside and roll out the rest on a lightly floured surface to a large round, 38-40cm. Lift the pastry into the tin using the rolling pin and press into the sides. Press any cracks together and let the excess overhang. (I used a round, flat-bottomed Pyrex bowl instead as I didn’t have a tart tin)

4. Use a small ball of pastry to press the tart case into the flutes. Prick the base lightly with a fork and chill the tart case, preferably in the freezer, for at least 30 mins.

5. Cut out a circle of baking paper larger than the tart, scrunch it up, unravel and press into the case. Fill the case with baking beans, stand on a baking sheet and bake for 20 mins. Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 mins, brush again and return for a final 10-15 mins until glazed and golden. Remove from the oven. Turn the oven to 140C/fan 120C/gas 1. (I did not use baking beans, and didn’t have a problem with the pastry puffing up in the oven)

6. To make the custard, beat together the whole eggs, yolks, crème fraîche (or cream), milk and tarragon and season to taste.

7. For the filling, sauté the bacon in 1 tbsp oil until browned and beginning to crisp, about 5 mins. Add 2 tbsp oil to the pan and sauté the onion and chicory with the bacon, stirring until lightly cooked, about 5 mins. Strain any juices through a sieve, then tip into a big bowl.


8. Heat 2 more tbsp oil and stir-fry the mushrooms over a high heat for 3-5 mins. Strain and mix into the bowl. Wilt the rocket in same pan over a high heat and leave to cool.

9. Mix the cheeses and rocket into the custard and whizz with a hand blender until well mixed, then stir in the rest of the filling ingredients. (I did not use a hand blender, so both my cheese and rocket leaves were in pieces instead which was fine)

10. Put the tart case back into the oven. Leaving the shelf slightly out, ladle as much filling into the case as you can. Try to ladle the solid filling in first, then top up with custard. Push the shelf in and bake for 50 mins-1 hour until the quiche is set in the middle, turning for even baking.  (I left it for 1 hour without turning, and checked that the quiche was set by poking a wooden skewer in the middle – as with all Gordon Ramsay’s recipes that I’ve tried, the timing was spot on)


11. Remove and trim the pastry edge so that it’s in line with the top of the tin. This is easiest with a small, serrated knife. Cool the tart for at least 1 hour before removing from the tin and serving in slices.

Bon appetit!

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