Dinsdag, 22 Augustus 2017

Quiche Lorraine

Die geskiedenis dui aan dat Quiche Lorraine nie ‘n Franse oorsprong het nie, maar eintlik Duits. Bo in die noorde van Frankryk het die Duitse kultuur en die Franse kultuur vermeng en so die verwarring dat dit Frans is. Lorraine bevat tradisioneel net ‘n vlabasis van: room, eiers en ham. Later het die Alsatian weergawe die lig gesien wat kaas soos gruyere en uie by gekry het. Die kokke het die hoeveelhede soos volg uitgewerk en tot vandag handhaaf ek persoonlik dieselfde ratio: 1 eier per persoon en gelyke dele room vir elke eier...die res gooi jy soos jy lus kry!

The authentic Quiche Lorraine actually originated from the German culture, in which the "quiche" was an egg custard pie baked in a brioche pastry - and not in the typical French pie dough. The very name of Quiche deriving from "Kuchen" (meaning "cake") in the specific half-French half-German dialect that used to be spoken in that Northern region of France. The basic ingredients of this wintry dish is symptomatic of its rural origins, and it used to be cooked in a cast-iron pan.

Wenk: Indien die uie ‘n baie sterk smaak het, week dit vir ‘n uur in melk voordat dit in die quiche gebruik word om die ui se geure te tem.

Altasatian Quiche Lorraine
Kors
100g (1k) Cheddar of Gruyere kaas, gerasper
140g (1k) Koekmeel
100g (1k) Bake Margarine, gerasper, gevries

Metode:
1. Plaas al die bestanddele in ‘n voedsel verwerker en draai lem tot al die bestanddele vermeng is. Druk in vooraf gesmeerde 23cm tertbak. Plaas eenkant.

Vulsel
5 Eiers (1k), geklits
250ml (1k) Vars room
½-1t t Paprika, gerook
½ t Mosterd poeier
1t Dill tippies, gedroog
Sout en peper na smaak
150g (1k) Ham of Macon of Hoender,  fyn gesnipper
100g (1k) Cheddar kaas of Gruyere, gerasper
2 Uie, groot, ringe gesny

Metode:
1. Meng die eier, room, paprika, mosterd, dill, sout en peper saam. 

2. Meng die ham, kaas en uie saam. Pak in die voorbereide bak. Giet die vla mengsel oor en bak vir 30 minute by 180℃ of tot gestol.

3. Bedien warm met ‘n vars tuinslaai.



English Version

Crust
100g (1cup) Cheddar or Gruyere cheese, grated
140g (1cup) Cake flour
100g (1cup) Bake Margarine, grated, frozen

Method:
1. Put all ingredients into food processor and pulse until blended. Press ingredients into a greased baking tin of diameter 23cm. Set aside. Pre heat oven to 180℃.

Filling 
5 Eggs (1cup), whisked
250ml (1cup) Fresh cream
½ -1t Paprika, smoked
½ t Mustard powder
1t Dill tips, dried
Salt ‘n Pepper to taste
150g (1cup) Ham or Macon or Chicken, finely chopped
100g (1k) Cheddar cheese or Gruyere, grated
2 Onions, large, cut into rings

Method:
1. Mix the eggs, cream, paprika, mustard, dill, salt ‘n pepper together. Toss the ham, cheese, onions together and arrange into pastry crust. 

2. Pour the egg custard on top and bake at 180℃ for 30 minutes or until set.

3. Serve hot with a garden salad.

Source: Annelien Pienaar, 2016, Pastry classes: boerekostwist@gmail.com
Amount: Serves 6

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