Bistro Quiche Provençal Style
This Provençal style Quiche is garnished with mushrooms, smoked bacon, basil, green onions, parsley, tomatoes, and Parmesan cheese
Servings: 8
Ingredients
FOR A 7 INCH OR 21 CENTIMETER DISH QUICHE:
SHORTCRUST PASTRY:
- 125 grams all purpose flour
- 60 grams cold butter
- 5 grams salt
- 1 egg yolk
- 30 milliliters cold water
BATTER:
- 1.75 cups heavy cream
- 2 extra large eggs
- 0.5 teaspoon freshly ground pepper
- 5 grates of nutmeg
- 0.5 teaspoon salt
GARNISH:
- 200 grams button mushrooms
- 200 grams double smoked bacon
- 1 branch fresh basil
- 3 small green onions
- 2 branches parsley
- 1 to mato
- 1 ounce Parmesan cheese
Instructions
- Make the shortcrust pastry with a food processor: In the working bowl, put the flour, the salt, and the butter. Using the pulse setting followed by a few seconds at high speed, work the butter into the flour. The butter and flour have to be totally incorporated. Add yolk and water through the filling funnel. Process for a few seconds until the pastry forms a ball around the blade. Remove the pastry from the working bowl. Knead the dough until it becomes homogenized. Wrap and reserve for 2 hours in the refrigerator.
- Prepare the garnish: Briefly wash the mushrooms and trim their stems. Cut the caps in small, regular quarters and reserve them as well as the stems. Cut the bacon into small lardoons. Cut the green onions and reserve. Stack and roll the basil leaves then cut them in "Chiffonade". Chop the parsley. Reserve green onions, basil, and parsley together. Heat a sauté pan without fat. Add the bacon and cook until golden. Watch for hot fat splatter. Add the cut mushrooms, cook for 5 minutes and season with white pepper only. Add the mixed herbs and cook for 1 minute. Strain through a sieve to remove any excess fat.
- Line the tart pan: Grease it by brushing a ½ ounce of butter. Make sure to brush the sides and the bottom. Slightly flour the working surface. Roll out the shortcrust pastry into a 24 centimeter or 8-inch quiche pan.
- For an even round rolling: Roll the dough evenly and move the shortcrust by a quarter turn to the left. Alternate roll, turn, roll, turn. Fork the dough and place in the refrigerator. Preheat oven to 400°F
- Make the batter: In a bowl, beat the eggs and whisk in the cream. Season with salt, white pepper, and nutmeg. Taste and rectify seasoning if needed, and reserve in the refrigerator.
- Fill and cook the quiche: Set the quiche pan on a tray and evenly add the garnish. Transfer the batter to a jug and mix, as the seasoning will drain to the bottom of the jug. Pour the custard up to the rim. Make sure that the ingredients are mostly covered by the batter. Slice the tomato and place it on the custard. Sprinkle the grated Parmesan on top. Place the Bistro Provençal Quiche on the bottom of the oven. Slowly pour the quiche batter over the mixture. Bake for about 35 minutes at 400°F. Then, for about 20 to 30 minutes at 350°F. Serve warm with a green salad.
Notes
Savory egg custard tart in a pastry case containing a wide variety of vegetable, meat, or fish fillings. Speciality of Alsace and Lorraine in France.
