James inspired me with his bacon and leek quiche and I set about making my own. This quiche pastry is a doddle to make and to me, the key is refrigerating it for long enough.
Having heard the term ‘ladies who lunch’ bandied about so often, you would think I would know where it came from. But I was only enlightened when Stephen Sondheim passed away last year. Once upon a time, for a brief two-week stint, I tried to be classified in that sense. But honestly, after a few days I was so bored. I mean, just how much shopping can one do? And I am not one for eating meals out two days in a row. As much as I love crafting, I could not do that endlessly. In fact, the only thing I love doing every day is being in my kitchen. But even when we had 5 weeks of hard lockdown and I had to stay at home, I did not spend all the time in my kitchen.
Today’s inspirational recipe from Lavender and Lime ♥ Quiche Pastry ♥ #LavenderAndLime Click To Tweet
I kept to my daily discipline of training and getting dressed as if I were going to work. And every morning I spent at least an hour on my laptop doing work, replying to emails and blogging. It was only after I had ticked that box that I indulged in cooking and baking all morning. It was a great way to while away the time. And achieve a slew of recipes for my blog. After lunch I settled down with a book, or in front of the TV. That was pure indulgence and something I only usually do on the weekends. But I was so relieved to get back to the office. And I know for sure that retirement is no where on my radar, if ever. Could you be a ‘person who lunches’?
Click on the links for conversions and notes.
- 275 g flour plus extra for dusting
- 125 g salted butter, cubed, plus extra for greasing
- 1 egg, lightly beaten
- 45 mls fridge water
- Place the flour and butter into a stand mixer bowl
- Use the paddle beater, and mix until fine breadcrumbs form
- Add the egg and water and mix until the pastry comes together
- Tip out onto a piece of cling film and shape into a disc
- Wrap up in the cling film and refrigerate for 2 hours
- Remove from the fridge and place onto a lightly floured surface
- Lightly dust the top with flour and roll the pastry out to 3mm thick
- Place into a 23cm buttered and floured quiche tin, and leave the pastry hanging over the edges
- Dock the bottom of the pastry and place into the fridge
- Preheat the oven to 200° Celsius
- Blind bake the pastry for 15 minutes then remove the baking beans
- Bake for another 5 minutes then remove from the oven and set aside to cool
- Trim and use the pastry shell for your quiche recipe
Inspiration published on Lavender and Lime March 7:
- 2021: The End Of Her
- 2018: February 2018 Showcasing In My Kitchen
- 2016: Red Currant And Lime Sorbet
- 2013: Petit Poulet Au Vin
- 2012: Horseradish
- 2011: Simply Asia