Quiche to die for

Recipe/photos ©Ingrid Booz Morejohn

Burton decided he wanted to learn how to cook today so together we made a quiche. I concocted the recipe and stood guard, but Burton did everything himself. It turned out to be:

THE BEST QUICHE EVER CREATED

PIE SHELL

2 1/2 dl flour

100 gram cold butter in small cubes

2 tblsp cold water

FILLING

3 eggs

2 1/2 dl cream

Feta cheese with herbs (hexagonal glass jar with cheese in oil and herbs)

Package of bacon (cut into small pieces)

1 medium sized red onion (finely chopped)

Pinch of salt

Pinch of pepper

Handful of grated strongish-tasting cheese (we used Chengdu Ikea's Wästgöta Kloster Svart)...one sliced tomato and a few olives for garnish

PREPARATION

Start with pie shell. This is a standard recipe, the important thing is for the butter to be cold. (Butter, not margarine. If you don't want to get fat, then don't make this quiche. It only gets worse when you see what's in the filling.) Cut up butter into small cubes, mix with flour and then slowly add water. Quickly mix and form into a ball. Don't overwork. Put into refrigerator and let stabilize for 30 minutes.

Begin making filling by cutting a standard sized package of bacon into small pieces, fry in non-stick frying pan. Then add finely chopped red onions. Fry together on low heat until nice and soft and brown. Place aside.

Gently stir eggs and cream together in bowl.  Pour out most of oil from jar of feta cheese but try and retain most of the herbs. If you use plain feta in water, drain water and add a generous amount of Herbes de Provence to mixture. Through in the pinch of salt and pepper.

By this time your pie dough has been in the fridge for 30 minutes. Take out ball and place in non-stick pan (or whatever pan you want, a round quiche pleases the eye). Either roll out dough to edges or - as Burton did - press out dough with fingers until it fills the floor of the pan and goes about 1 1/2 inch up the sides of the pan (the dough will shrink later). Prick the bottom a couple of times. Pre-bake shell for 10 minutes in 200° C until nicely brown. 

Take out pie shell and fill bottom evenly with the bacon - onion mixture. Pour the egg-cream-feta mixture over this and cover evenly. Sprinkle grated cheese over top and decorate with tomato slices/wedges and olives. Place in middle of oven, bake for 30 minutes at 200°C.

Serve with large green or tomato salad with vinaigrette dressing.

 

Adults: You've got to drink a hearty glass of red wine with this because the amount of calories in this recipe will kick you in the gut like a mule.

Boys: If you learn to make something like this your future girlfriends will adore you.

Girls: Get your future boyfriends to make you a quiche like this.