I make a beautiful quiche filling with 250g double cream, 250g milk, 175g egg, 10g salt and 2g pepper. This base is rich and creamy, and both vegetarian and meat accompaniments are fantastic when used with this pastry recipe. It melts in your mouth, leaving you seeking another taste as the rich flavour stays on your palate!
Patience is key with this pastry, as the dough is made on day one, and the lamination and baking on the following day. The pastry is very flaky – a joy to eat. The filling for cheese and onion quiche is:
- white onion 300g
- red onion 300g
- butter 50g
- balsamic vinegar 50g
- salt 2.5g
- black pepper 1.5g
Fry together and reduce on a frying pan. Allow to cool. Line a 32cm quiche dish with puff paste. Add the cooled, fried onion mix. Pour the quiche base mix into the quiche dish, filling to 4/5ths. Sprinkle 60g of grated Gruyere cheese on the top and bake for 45−50 minutes @180℃. You can use also broccoli / courgettes / mushrooms / tomato / bacon / ham or any other fillings you like in the quiche.
The full recipe and more tips are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.