Tuesday, November 22, 2011
Smoked Sausage & Champignon Mushrooms Quiche
Just finished baking and had this quiche for afternoon tea and can't wait to share some ideas for baking this delicious quiche with you. I got a new baking toy which is pastry weights so I wanted to use them this time. I'm still using my favorite pastry crust recipe which is from Le Cordon Bleu Book (the recipe is in my previous post http://thesweetmaison.blogspot.com/2010/10/ham-spinach-quiche.html For the quiche filling I also used the same recipe with some adjustment and changed to use smoked sausages & champignon instead of ham & spinach. You can use whatever you feel like for the filling to create your own quiche I'm sure they will not go wrong.
Pate Brisee or Short Pastry Crust (for 9" tart pan) *Recipe adapted from "Desserts" by Le Cordon Bleu
Plain flour 200 g.
Salt 1/2 tsp.
Unsalted butter 100 g.
Egg (beaten) 1
Water 2 tsp.
(The recipe does not mention cold or room temperature water but for my experience I used cold water)
1. Sift flour and salt into a bowl then rub in the butter until form small crumbs.
2. Mix in the egg and enough water to bind the ingredients to a firm dough. Roll into a smooth ball and remove from the bowl.
3. Press like a disk and wrap with cling film. Chill in the fridge for 30 mins before use.
4. Roll out in circle shape with the thickness around 3-4 mm. and the size is bigger than the tart pan then place on the tart pan press the dough to smooth the tart pan and cut out the excess dough. Wrap and chill in fridge for 30 mins.
5. Bring it out from the fridge and use the fork to make holes on the dough at the bottom pan. Place foil on the dough fill with beans or pie weights and bake in preheat oven at temperature 190C 15-20 mins. Take out from the oven and remove the foil and pie weights and put in the oven to bake for another 15 mins.
Egg yolk 1
Milk 50 g.
Whipping cream 110 g.
Seasoning with black pepper and salt
Diced smoked sausages
Sliced champignon mushrooms
1. Preparing topping by stir-fried diced onion, smoked sausages and sliced champignon mushrooms for 5-10 mins. and let it cool to room temperature.
2. Combine all the ingredients of the filling except cheeses and whisk till well blend. Seasoning with salt and pepper.
3. Fill the topping into baked crust then pour the filling over. Sprinkle mozzarella cheese and cheddar cheese.
4. Bake in preheat over 170C for 20-25 mins
For what I learnt about baking quiche today, I found out some techniques as below:
1. Please keep your eyes on the crust when you first bake and be careful of the oven is overheated. It can cause your crust too brownish before your finish baking.
2. After remove the pastry weights or beans in the crust (to help the crust not to pop up when baking), you can bake just until the bottom crust is dry and firm which might not take too long.
3. Carefully to use the fork making holes at the bottom crust. You should not press the fork too hard just slightly go through half layer is enough.
1. Make sure that your filling (meat, onion, ham, sausage, mushroom) is cool to room temperature before adding to the baked crust.
2. Adjust the amount of salt by adding 1/4 tsp. each time and taste it till you get the right taste.
3. Mix eggs, whipping cream & milk with the wire whisk till well blend before pouring to the crust.
I hope the above techniques which I found out from my baking quiche experiences will be a good idea or help you to get a better result of making the quiche.