everyday experiments with food
This is a tasty and simple quiche.
The recipe is from Delicious magazine and is here.
I made Maggie Beer’s Sour Cream Pastry instead (with added thyme leaves).
We had been given the eggs from a friend so they were local and fresh.
It’s great so try it.
[Shortly after taking the photo, the quiche slid off the wooden tray onto the floor! Thankfully it was still on the metal pie base and landed face up! The pastry was a bit of a mess, but otherwise fine.]
Here’s my mushroom, cheese and leek pie. I’m extremely happy. It’s only the second or third time I’ve made pastry by hand. I usually use Maggie Beer’s sour cream pastry which you blitz in a blender. Also it’s the second time I’ve tried to make a lattice, and thanks to a Youtube lesson, it worked!
The recipe is based on a recipe by Samantha Coutts in Delicious magazine, May 2017.
Pastry
750g plain flour
1 tsp white pepper
2 tsp salt
200g salted butter, chopped
150g lard
4 tbsp sour cream
3 tbsp apple cider vinegar
Mix the flour, pepper and salt together. With your hands or in a food processor, mix in the butter and lard until you get uneven crumbs. Put in a bowl and make a well in the centre.
Mix sour cream and cider vinegar, then add 4 tbsp iced water. Pour into the well and use a knife to make slices in the flour to mix it all together. Move to a floured surface and knead it into a ball. Don’t overwork it. Wrap in cling wrap and put back into the fridge for at least an hour.
I need to say that I had heaps of dough left over….