Recipe Step by step quiche : Practical and Delicious

Recipe Step by step quiche : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Step by step quiche. You are currently reading Recipe Step by step quiche : Practical and Delicious. This recipe is the creation of the chef Lisa Featherby. Recipe Step by step quiche requires 5h 15m, cook 2h 15m and serve 10. Caution: allergy Contains gluten, milk, soy, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Made more glamorous with the addition of gruyere and prosciutto, this quiche is smart enough to be presented to guests and satisfying enough to be served for a family meal.

Ingredients:

10 Ingredients

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  180g butter, chilled, finely chopped
  
  
  


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  350g (2 1/3 cups) plain flour
  
  
  


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  12 eggs, 1 separated
  
  
  


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  2 onions
  
  
  


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  20 (300g) slices prosciutto
  
  
  


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  1 1/2 tbsp olive oil
  
  
  


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  400ml sour cream
  
  
  


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  400ml pouring cream
  
  
  


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  200g gruyere, coarsely grated
  
  
  


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  Chives, cut into 5cm lengths, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Process butter, flour and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add 1 egg yolk and 1/4 cup chilled water and process until just combined. Form pastry into a disc, then wrap in plastic wrap and refrigerate for 1 hour. Roll out pastry on a lightly floured surface until 5mm thick, then line a 25cm (base measurement) non-stick springform tin, pressing pastry evenly into sides and base. Trim excess pastry from top. Prick base with a fork, then refrigerate for 1 hour.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 190°C. Line pastry case with baking paper, then fill to the top with dried beans and bake for 30 minutes. Remove beans, then paper, and bake pastry for a further 15 minutes. Brush base immediately with 1 eggwhite.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, using a cook's knife, finely chop onions, then coarsely chop 12 slices of prosciutto. Tear the remaining prosciutto slices into long strips and loosely curl on a baking paper-lined oven tray. Cook in oven for 10-15 minutes or until crisp. Set aside to cool. Heat oil in a small frying pan over medium heat and cook onions, stirring, for 5 minutes or until soft. Add chopped prosciutto and stir to combine. Remove from heat and allow to cool.
  
  
  


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  Step 4
  
  
  
  
  Whisk remaining eggs and creams in a heatproof bowl until well combined. Season with salt and pepper. Place bowl over a saucepan of simmering water and cook, stirring, for 15 minutes or until mixture is thick enough to coat the back of a spoon. Stir in cheese, chopped prosciutto and onion and spoon into pastry case. Reduce oven to 170°C and cook quiche for 1 hour 15 minutes or until set. Cool completely in tin on a wire rack for at least 3 hours. To serve, top with prosciutto curls and chives.
  
  
  

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