Rie’s Quiche

No.178

 

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I wrote a recipe for Roquefort and Leek Quiche before, but here is a new one, it is a smaller one using a smaller plate of 18cm in diameter. Today is Father’s Day here in Norway, and I baked a Quiche for my husband. We are just 2 of us and I just did not feel like baking a big Quiche.

 

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* Pate Brisee * 
Flour    130g
Salt           3g
Unsalted butter  70g
Egg yolk             1
Ice water

* Filling part *
Yellow onion   1
Spinach         30g
Turkey ham     2 large slices
Garlic butter   10g
Cheese
Salt
Pepper

* Appaleil *
Cream       150cc
Egg     2
Salt and Pepper
Nutmeg

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1.  Begin making Pate Brisee (Pastry case). Today I used my food processor. Measure the flour into the food processor’s work bowl. Add salt. Cut the butter into cubes and add it. Pulse 2-3 times to see the butter is  “spherifying” and try to coat the small balls of butter with the flour.

2.  Add 1 egg yolk. Pulse a little bit.   Add a little bit of ice water and pulse. Mix and try to bring the dough together. Add more water if necessary. You many not need any more if the pastry does not stick to the work bowl anymore. When the pastry becomes one big ball, flaten it and wrap it with a piece of plastic wrap and leave it in the refrigerator for 60 minutes.

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3.  Roll the dough out on a lightly floured working board/counter. Don’t forget to flour your rolling pin as well. I put my rolling pin in the fridge together with the dough. Roll it out to a round flat piece which is large enough to cover your pie plate. Today’s plate is 18cm in diameter.

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3.  Use your fingertips and gently press the pastry into the plate. I work on the bottom edges around first and then go to the sides. If you have excess pastry hanging over the top edge, transfer to where it is needed. Press against the sides and the top firmly as it shrinks when it is baked in the oven. Prick some holes on the bottom. Dust off excess flour, cover with a plastic wrap and put in the freezer for 20 minutes.

4.  While the pastry is in the freezer, prepare the filling.  Cut onion into thin slices. Rinse spinach.

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5. Heat a frypan, add garlic butter and sautee the onion and spinach. Lightly season with salt and pepper.  Cut the turkey ham into strips and add. Leave it to cool to room temperature. Preheat the oven 180℃.

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6. Take out the pastry from the freezer. Place a piece of oven paper and put oven stones and bake it in the oven for 10 minutes. Take it out of the oven, remove the oven paper and the oven stones and return it into the hot oven again. Bake another 7 minutes.

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7. When both the crust and the filling is cooled completely, spread the filling in the crust case and pour the egg mixture in and sprinkle cheese on top. Set the oven to 190℃ and bake it for 30 minutes.

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Bon Appetite!
xxx Rie

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Rie’s Camembert and Red Onion Pie

No.105

It was a Saturday, the most tempting day of the week for me to cook. Maybe you share the same feeling with me if you are busy 5 days a week at work and cooking is your way of relaxation. When I have time on a nice sunny saturday, I love to bake either cakes or breads or something made of flour. Kneading is the part I love and also the moment when a fresh golden bread is coming out of your oven and your kitchen or your whole house is filled with wonderful smell, then I am really feeling I am having a weekend. I know the relieving effect of kneading when your mind is concentrated on the dough and your muscles are at work followed by the quiet waiting time for the dough to rise and for your body to relax. This process I believe helps (at least me) relieve stress and later it even rewards me with a yummy product.

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* Ingredients for 2 people *
1 pie plate 18cm in diameter

Flour     110g
Unsalted butter (cold)   75g
1 pinch of salt
Ice water

Camembert cheese    150g
Red onion      1
Red paprika   1/2
Salt, pepper
White wine    1 table spoon
Fresh herb (thyme)
Egg to brush
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Make a pie pastry.

1.   Sift flour together with salt. Cut the butter into small dice.
Mix until it resembles coarse crumbs. Add ice water and
see if you can gather it up to a ball. If you need more water to
moisten, add 1/3 table spoon water. Place it in a plastic bag and
let it rest in the fridge for 30 minutes.
2.   Take it out on a lightly floured surface, flatten it with your palm.
Use a rolling pin and roll it out to 21cm round sheet.
3.   Grease your pie plate with butter.
4.   Roll up on the rolling pin and unroll over your pie plate, fit it loosely
first and press it onto the bottom and sides carefully. Trim around the
edge. Prick some holes with a knife or a fork on the bottom. Place a
plastic wrap on it and let it rest in the fridge for 15 minutes.

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5.   Turn on your oven 190℃.
Take the pie out of the fridge and let it rest in room temperature
while you wait for the oven to warm up. Bake it about 15 minutes, it does
not need to be brown as you will bake it again after you fill it with the mixture.

6.   Cut red onion and red paprika into small pieces and lightly sautee it in a pan
with butter. Add salt and pepper. Sprinkle herb and white wine. Sautee for
5 minutes and turn off the heat. Cut camembert cheese into small pieces
and add to the pan. It can rest like this while the pastry is still baking in the oven.

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7.  Take carefully out the pastry from oven. Try not to touch the edge as it is hot and easy to crumble.

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8. Cool it a little bit before you fill the mixture in the pastry. After
10 minutes or so, it should be ready. If you have time, you can
make the pastry the day before. It will be ideal I think.
Fill the filling in slowly and softly and don’t press it.

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9.  If you have some more pastry dough, you can decorate and brush with egg.

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10. Bake it in the oven 190℃ for about 25 minutes or until golden brown.
When it is baked, take it out and wait 7-8 minutes before you can cut it.
Serve with a salad and cold drink.  Bon Appetite!

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May 4, 2014
xxx Rie

Roquefort and Leek Quiche

No.85

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Julia Child was a great quiche maker. If you google after her quiche recipe, you will get many hits. The most famous one is the bacon and leek quiche or the leek and mushroom one, and many food bloggers have recreated it after her original recipe or with their own interpretation. Although I agree she was a great cooking icon, because I try to avoid bacon and somehow I don’t like mushroom in a quiche (I LOVE it on a pizza!) I replaced some ingredients and changed to make my version, Roquefort and Leek Quiche.

Roquefort cheese is a polarizing food. It has its opinion, famously strong and stubborn. You may love it or you may hate it. If there was a food content rating system, I agree this blue cheese quiche will probably not qualify to get “G – GENERALLY SUITABLE FOR ALL AGES” rating , but if you like its character and enjoy its eccentricity of Roquefort cheese, you will like this quiche. You are welcome to try.

Roquefort and Leek Quiche  (tarte plate 21cm)

* Pate Brisee * 
Flour    300g
Salt           5g
Unsalted butter  150g
Egg             1
Ice water    200cc

* Filling part *
Roquefort cheese     80-100g
Leek      450g
Gruyele or Emmental cheese   80g
Butter     20g
Salt, pepper

* Appaleil *
Milk       350 – 400cc
Double cream (matfløte)  150 – 200cc
Egg      2
Egg yolks   2
Salt and Pepper

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1.  Begin making Pate Brisee (pastry case) by sifting flour and salt together into a bowl. Cut butter into small pieces and add. You try to “spherify” the butter and try to coat the small balls with the flour. I think it is best not to use your hands as butter starts to melt with your body temperature, so use a metal fork or knife. Add egg and 1 table spoon of ice water. Mix and try to bring the dough together with your fork/knife. Add more water and mix. You may not need all the ice water if the pastry does not stick to the bowl anymore. So add the water a little by little. When the pasty becomes one big ball, wrap it with a piece of plastic wrap and leave it in the refrigerator for 40 minutes to rest.

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2.  Take the dough out from the fridge and give a “wake-up” call 🙂  Place it on a lightly floured working board/counter and roll it out. Don’t forget to flour your rolling pin as well. I put my rolling pin in the fridge together with the dough. Roll it out to a round flat piece which is large enough to cover your pie plate. My plate is 21cm in diameter, so my pastry should be at least about 28cm in diameter.

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3.  Use your fingertips and gently press the pastry into the plate. I work on the bottom edges around first and then go to the sides. If you have excess pastry hanging over the top edge, transfer to where it is needed. Press against the sides and the top firmly as it shrinks when it is baked in the oven. Prick some holes on the bottom. Dust off excess flour, cover with a plastic wrap and put in the freezer for 20 minutes.

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4.  While the pastry is in the freezer, rinse the leek and cut into julienne.

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5. Heat a frypan, add butter and sautee the leek. Lightly season with salt and pepper.  You do not need to fry the leek so much, just get it softer and lightly sauteed. Leave it to cool to room temperature. Preheat the oven 180℃.

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6. Take out the pastry from the freezer and bake it in the oven for 15 minutes.
When it is baked, take it out and cool for 10 minutes. Keep the oven on low.

7. Crumble Roquefort Cheese in the pastry and spread the leek and sprinkle cheese on top. Set the oven to 190℃.

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8.  Mix all the ingredients of Appleil, season with salt and pepper. pour into the quiche carefully. The filling will expand in the oven, you should not completely fill the pastry case with Appleil.  Bake it in the oven for 20-25 minutes.

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9. Wait 3-4 minutes to settle the crust before you can cut and serve.
It will make a nice Sunday brunch. How about a wine?  Bon Appetite!  🙂

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xx Rie