30 May 2011
29 May 2011
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10 May 2011
Bacon & Langostino Quiche
1 (10 inch) quiche or 6 to 8 servings
adapted from Tartine (buy it here)
There are two small but important differences between this quiche filling and most others. The first is that part of the liquid is creme fraiche, which makes the filling smoother and slightly tart. The other is the presence of a small amount of flour. This idea comes from Boulangerie Artisanal des Maures, a bakery in the Var region of France.
1 fully baked and cooled 10-inch tart shell (recipe below, it's worth it!)
5 large eggs
3 tbs all-purpose flour
1 cup Creme fraiche
1 cup whole milk
1 tsp sea salt
1/2 tsp ground fresh black pepper
1 tbs finely chopped fresh thyme
6 slices well-cooked bacon, crumbled
3/4 cup langostinos, cooked lightly
3/4 cup grated aged gruyere
3/4 cup slivered kale
Have pie shell ready for filling. Preheat the over to 375 degrees F.
Place 1 egg and the flour in the bowl of a stand mixer or in a large mixing bowl and mix at high speed or by hand with a whisk until smooth. Mix or whisk in the remaining 4 eggs until blended. In a medium bowl, whisk the creme fraiche until it is perfectly smooth and then whisk in the milk. Pour the egg mixture through a fine-mesh sieve held over the milk mixture. Whisk in the salt, pepper, and thyme. (you can prepare the custard up to 4 days in advance before baking; cover and refrigerate)
Scatter the bacon, then the langostinos, then the kale, then the cheese evenly over the bottom of the pastry shell. Pour the egg mixture into the shell and gently press down any solids that have floated on the top. Place in the oven and bake for 10 minutes. Reduce the oven temperature to 325 degrees F and bake until the filling is just set, about 30 minutes longer. The center of the quiche should feel slightly firm, rather than liquidy, when touched. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully coled quiche warm, cover it with aluminum foil and reheat it in a 325 degree F oven for about 15 minutes.