August 28, 2010 10 Comments
Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. It is hosted by Beth Fish Reads.
From the first time we made this, it was a favorite with the children. It’s easy to make and delicious!
The recipe I’ve got comes from a supermarket magazine (AH Allerhande 12, 2009). We make it with vegetarian bacon strands rather than real bacon, so substitute if you prefer real.
What you need:
- 5 big-ish potatoes, that stay firm when cooked
- 6 slices of puff pastry from the freezer. Ours are about 15 x 15 cm or 6 x 6 inches. Just use enough puff pastry to line a 24 cm / 10 inch oven dish.
- 125 gram / 4.5 ounces of bacon or vegetarian bacon
- 3 eggs
- 125 milliliters / 0.5 cup of double cream (dutch: slagroom)
- 125 gram / 4.5 ounces of chives (optional, dried or fresh)
- 100 grams / 3.5 ounces of mature cheese
- Heat the oven to 220 C / 430 F.
- Peel the potatoes and cut them into thin slices. Cook them for about 5 minutes in salted water. Drain and let cool down.
- Cover the quiche dish with the puff pastry slices. Cover the pastry with aluminum foil and put dried beans, lentils or baking beads on top. Put this in the centre of the oven for 8 minutes.
- Meanwhile fry the (vegetarian) bacon for 5 minutes until crisp.
- Take the quiche dish out of the oven, remove the beans and foil, and bake for another 4 minutes. Then take out of the oven again and distribute the potato slices over the dish.
- In a bowl, mix the eggs, cream and chives. Pour half of the mix over the potato slices, then add the bacon followed by the rest of the egg and cream mix.
- Add the grated cheese and bake in the centre of the oven for about 20 minutes.
The result looks like this:
You can prepare the quiche one day in advance. Just warm up the finished product, covered with aluminum foil for 20 minutes at 200 C / 400F.