Aunty Young（安迪漾）: 法式熏肉芥兰花乳蛋饼 Bacon Broccoli Quiche

法式乳蛋饼（法语：quiche）又称洛林乡村咸派、洛林咸派或简译作蛋批。

是以鸡蛋揉合牛奶或鲜奶油制成的糕点，为法国传统炉烤佳肴。

它的派皮通常先经盲烤。

再加入其他食材如：熟煮的肉类或海鲜，蔬菜，菌类，

乳酪和鲜奶油，则在送入烤炉前混入蛋液中，一同烤香。

法式咸派没有上层派皮，被归类为开放式馅饼。

但它可以以番茄切片或派边馅料装饰、丰富菜色。
依当地风俗或个人习惯不同，法式咸派在早餐、午餐或晚餐皆有人食用。

法式熏肉芥兰花乳蛋饼

8寸脱底派模

材料

饼皮：

110克面粉

1/4 茶匙盐

75g克奶油丁（冷冻）

1汤匙冷冰水

做法 :

1. 将面粉过筛入搅拌盆，加入盐，拌匀。

2. 加入冷冻奶油丁，和面粉混合成面包糠般的手感。

3. 加入1汤匙冷冰水，搓揉成顺滑的面团。将面团裹上保鲜纸，冷藏与冰箱30分钟。

4. 冰箱取出面团，以擀面棍擀平面团，面积比派模大1寸。

5. 派模涂上一层油，将面团按入派模，铺上油纸，倒入2杯白米/豆类（避免烘烤时面团因高温膨胀）。

6. 送入预热烤箱 180°C 烤15 分钟。

7. 取出白米、豆类，继续烤15分钟或呈金黄色饼皮。

* 各家烤箱不一。可以随各自烤箱调整烘焙的温度和时间。

内馅：

5朵新鲜蘑菇，切片

1瓣蒜，剁碎

1/2 个大葱，切丁

20克胡萝卜，切丁

110克熏肉，切丁

80克芥兰花，切小朵

15克奶油，供炒

1/4 茶匙盐

适量糖

适量胡椒粉

100毫升双份奶油

1个鸡蛋

2片车打乳酪，切小片

数片罗勒（随喜）

做法 :

1. 在一个小锅粒，热奶油，炒香蒜蓉和大葱丁。加入熏肉丁和胡萝卜，炒匀。加入新鲜蘑菇片和芥兰花，炒匀。最后随个人口味调入盐，糖和胡椒粉。

2. 在一个碗内，将鸡蛋个双份奶油拌匀。

3. 将做法（1)的内馅舀入乳蛋饼皮内，倒入做法（2）的鸡蛋液，均匀的撒上车打乳酪和罗勒。

4. 送入预热烤箱190°C ~ 200°C 烤约20 分钟或表层呈金黄色即可。

* 各家烤箱不一。可以随各自烤箱调整烘焙的温度和时间。

将面团裹上保鲜纸，冷藏与冰箱30分钟。

Wrap and chill the dough into the fridge for 30 minutes.

Bacon Broccoli Quiche

(8 inches removable base quiche pan /pie pan)

Ingredients

Crust ：

110g All purpose flour

1/4 tsp Salt

75g Butter cubes ( from fridge )

1 tbsp Iced cold water

Method :

1. Sift the flour into a mixing bowl. Add in salt,mix well.

2. Add in cold butter cubes, mix-knead with flour to become crumbs texture.

3. Add in 1 Tbsp iced cold water, knead it to form a smooth dough. Wrap and chill the dough into the fridge for 30 minutes.

4. Take out the dough from the fridge, use rolling pin to roll it into disc, 1 inch bigger than the quiche pan size.

5. Grease the quiche pan. Press the disc dough into the quiche pan and lined it. Pour 2 cups rices/beans ( for pressing crust while baking, avoid bulging due to heat )on it.

6. Bake in preheated oven at180°C oven for 15 minutes.

7. Take out the rices/beans and bake again for another 15 ~ 20 minutes till slightly golden brown crust.

*Baking time & temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly.

Fillings ：

5 pcs Fresh button mushrooms ( sliced )

1 clove Garlic ( finely chopped )

1/2 Onion ( diced )

20g Carrot ( diced )

110g bacon ( sliced )

80g broccoli

15g Butter ( for stir frying )

1/4 tsp Salt

A pinch of Sugar

Sprinkles of black pepper

100ml Double cream

1 Egg

2 slices Cheddar cheese ( cutted into small pieces )

A few pieces of basil leaves ( optional )

Mehtod :

1. In a pan ,heat up butter, saute the garlic and onion until fragrant. Add in carrot,bacon slices, stir well. Add in fresh mushroom andbroccoli, stir well. Lastly season with salt, sugar and black pepper to your desired taste.

2. In a bowl pour in the egg and double cream, mix well.

3. Scoope the filling from no(1) into the baked quiche crust, pour in the egg mixture, scatter the cheddar cheese pieces and basil leaves(optional)on it.

4. Bake in a preheated 190°C ~200°C oven for20 minutes or till golden brown on top.

*Baking time & temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly.