Quiche – A Formula For Success
A quiche that is a delicate, just set custard with a crispy pastry, not long out of the oven, is a joy to eat. I still remember eating such a quiche in Aix-en-Provence and wondering how those cunning Frenchies get it so right; baked to order or not kept in the fridge and reheated to toughness might have been part of it. The formula of eggs, cream and milk and the correct baking time is the other part of quiche success. Once you master that there is nothing stopping you making up the rest with whatever you have in the fridge. Bake one and then consume it when tepid, it will make the world of difference.
A mix of 4 whole eggs, 250 ml full cream milk and 250 ml pouring cream (try Saint David Dairy) will fill a large 26 cm diameter and 4 cm deep ring form with room for your choice of additions. Smoked trout with Swiss chard and the zest of a lemon is a really delicious combination (pictured). Other flavours to try are bacon, ham, spinach, mushrooms, broccolini, radicchio, artichokes, asparagus, salmon (fresh or smoked), sorrel, caramelised onions and nutmeg, leeks, mint and feta, roasted capsicum, olives and onion……… You can add some grated cheese as well and a mild Italian style cheese such as caciotta is perfect. Be sparing as you don’t want a quiche to taste too cheesy or to lose that custard-like consistency. That’s Amore brand of caciotta can be found in supermarkets selling a good range of cheeses or those with an Italian clietele. Choose a flaky, thin layer of pastry for added delicacy and bake for 30 minutes at 180ºC and then leave it to rest for 5-10 minutes before serving.