Bistro Quiche Provençal Style

We took some cooking lessons and our chef told us about his website: 911 Chef Eric. So now whenever we're trying to look for meals to make, we just search his website. This quiche looked very appetizing. We modified it a bit to fit our quiche dishes, so just be aware how big your dishes are comparatively. With this recipe, we were able to make two shallow 7 inch quiches

Ingredients:

Short Crust Pastry:

• 125 g (1 1/4 cup) all purpose flour
• 60 g (1/4 cup) cold butter
• 5 g (1 tsp) salt
• 1 egg yolk
• 30 ml cold water
• (we used one egg and less water)

Batter:

• 1 3/4 cup whipping cream
• 2 large eggs
• 1/2 tsp ground pepper
• a couple dashes of nutmeg
• 1/2 tsp salt

Garnish:

• 300 g white mushrooms, sliced
• 300 g bacon, chopped
• 1 branch fresh basil, rolled and cut into long strips
• 3 branches green onion, chopped
• handful of parsley, chopped
• 2 tomatoes, sliced
• 100 g parmesan cheese, grated

Directions:

1. Preheat oven to 400°F

2. Prepare the crust:

1. combine flour, salt, and butter in a bowl
2. if you have a food processor, use the pulse setting followed by a few second at high speed; if not, use your hands in a claw like fashion to mix the ingredients
3. work the butter into the flour until it is entirely mixed together
4. add egg and water
5. continue mixing until the pastry forms a ball (tacky to touch, but not sticking to your hands)
6. (depending on how many pans you have, separate accordingly) refrigerate

3. Make the batter:

1. beat eggs in a bowl
2. add cream
3. season with salt, pepper, and nutmeg
4. refrigerate

4. Prepare the garnish:

1. wash mushrooms, and slice into thin slices
2. cut green onions; stack and roll basil leaves, then slice into long strips; chop parsley, reserve together
3. cut bacon into small bits
4. cook the bacon until slightly brown
5. add mushrooms and cook for about 5 minutes
6. add the greens and cook for about 1 minute
7. strain to remove excess fat (optional)

5. Line the tart pan with butter - I usually just grab a bit of butter and rub it around with my fingers.

6. Flour your working surface and roll out your dough.

7. Gently place the dough on your quiche pan and use the back of your index finger to press the dough into the corner of the dish.

8. Fill the quiche with the garnish

9. Cover garnish with batter.

10. Top with tomato slices.

11. Sprinkle parmesan cheese and fold edges over.

12. Bake for 35 minutes at 400°F, lower temperature to 350°F and bake another 25 minutes.

Chef Eric suggests serving it with salad, but we find that we get really full from just a slice.