Adapted from Gordon Ramsay
INGREDIENTS
- 120gm all purpose flour (used 120gm as from previous experience; next time try 130gm to leave some room for the edges of the crust; 120gm is just sufficient)
- 80gm of butter (previous experience used 60gm i.e. 50% as to flour; increase amount of butter on purpose to feel the difference) - too much butter; use 50% again 7/5/2022
- 100gm+ pancetta and (gumcharlie)
- 3 whole eggs about 140 gm (excludes keeping some for egg wash)
- used 30gm of 35% fat cream (testing only; no idea at all)
- parsley, chopped
- grated cheese
STEPS:
- mixed the flour with butter, adding pinch of salt, and ca. 20gm of water (just reference to previous experience in doing pastry where I use 1/2 an egg);
- rest the dough in the fridge for at least 30 min to set;
- take the dough out; roll it out onto the 8" tin mould;
- use a fork to pinch holes at the bottom of the crust;
- pre-heat oven; bake the crust at 200 deg (or 180 deg C) for 10 min;
- aroma comes out after 10 min; take out the crust, brush it all over with egg wash;
- put it back into oven, the other side round, at 200 deg (or 180 deg C) for another 10 min;
- prepare the filling - saute the pancetta on pan, low heat until oil comes out; and become crispy;
- add into it the chopped leek, saute until caramelized and done;
- put into a seive to squeeze out excess oil;
- into the egg mixture the full cream of 30gm (testing only); add touch of salt and pepper
- adding sauteed pancetta and leek;
- shred some cheese into it; taste it.
- lastly some chopped parsley, and put it away into oven, at 200 (or 180 deg C) for 15 to 20 min until done
NOTES:
- smell wonderful even after a long time out from the oven
- wonderful taste coming from the oil of the pancetta, that plays a key role in this quiche
- the crust - next time trying GOLD MEDAL
- the crust taste butttery with a hint of salt
- I feel it is a little dry perhaps for the reason I baked all the way at 200 deg C
- all in all very happy with it
Notes 7/5/2022
- use less butter; 50% to flour (i.e. 135gm gram / 68gm butter) perfect amt to fit the mould
- use 180 deg C to bake the crust; and the whole quiche all the way thru
- use 3 eggs + left over from the egg wash egg, i.e. 3.5 eggs (just perfect amount)
- use a little more cream this time (just perfect for the mould)
Notes 23/5/2022
- rolling out the crust straight from dough w/o refridgering - next time roll out thickness evenly
- use cream of 40gm + filling and everything comes to ca. 338gm
- had doubts abt baking time; originally baked for 20 min, but had doubt if it is well done, baked for additional 7 to 8 min resulting the end product is somewhat DRIED
- crust adding zero salt (i forget !) and salted buttered is used; less salt is used in the filling, resulting end product is a little under but ok
Notes 26/5/2022 - SALMON QUICHE
- roll out the crust straight from dough again - to improve - insufficient liquid hence breaking up at edges when rolling out - ca 25gm egg + water is abt right
- forget to apply one layer of egg wash in the middle of baking of crust - some leaking out at the base when done
- half bake the salmon for ca. 10 min, before breaking them into pce when building the quiche
- use one lemon zest (smell wonderful !) but not enough; try two next time at least
- end product - wonderfully tasted - can taste the wonderful fragrance of thyme, fatness of the salmon, salt and pepper just right, buttery of the crust (use the expensive butter from Citysuper) - all in all excellent
- baked at 200 deg C, for 20 min, just right.
Notes 28/5/2022 - SALMON QUICHE 2 x 60 dia
- do NOT do small size again; can hold only a small amt of filling
- crust - DO IT TOO THICK; ONE EVEN BREAK A CORNER AND LEEKING FILLINGS
- taragon - little aroma; thyme - a lot more aromatic
- FRENCH TOMATOS - excellent taste when baked
- one tart crust is not even baked !!!!
- DO NOT DO SMALL TART AGAIN
