Printable page 
Difference between revisions of "Frankfurter quiche"
From Cookipedia
m (Spelling error! :-)) |
|||
| Line 10: | Line 10: | ||
}} | }} | ||
[[Image:Remember the greaseproof.jpg|thumb|right|300px|Twice now, I've forgotten to put [[greaseproof paper]] under the baking beans. Perhaps this picture will remind me next time!]] | [[Image:Remember the greaseproof.jpg|thumb|right|300px|Twice now, I've forgotten to put [[greaseproof paper]] under the baking beans. Perhaps this picture will remind me next time!]] | ||
| − | == | + | ==Frankfurter quiche - about this recipe== |
This in now becoming an obsession - I'm now up to two a day (making quiches, not eating them!) | This in now becoming an obsession - I'm now up to two a day (making quiches, not eating them!) | ||
Revision as of 10:55, 18 June 2012
Frankfurter quiche - about this recipe
This in now becoming an obsession - I'm now up to two a day (making quiches, not eating them!)
I love Frankfurters and quiches, so I thought I would combine the two.
The quantity used makes two quiches, but you could obviously halve the amounts if you only wanted to make one.
I guess the obvious thing to include would be mustard, but I wasn't too sure about that so used my favourite instead - Louisiana hot pepper sauce - use Tabasco sauce if you wish.
Ingredients
- 500g (1 lb 2 oz) pack of ready made shortcrust pastry
- 1 350 g pack of Frankfurters (10 in my packet)
- 6 free range eggs
- 6 tablespoons of Greek-style yogurt
- 3 tablespoons of mascarpone cheese
- Splash of Louisiana hot pepper sauce
- 1 tablespoon of freshly chopped parsley
- Grind of black pepper
- Pinch of sea salt
- Splash of milk
- 2 large tomatoes, sliced
Mise en place
- Pre-heat the oven to 200° C (400° F - Gas 6)
Method
- Roll the pastry out into two circles to fit your flan trays. Push-out flan dishes are the best for this I find (as long as your pastry doesn't leak)
- Blind bake the pastry for 10 minutes
- Add the eggs, cheese, yogurt and a splash of milk to a bowl, season with salt, pepper and your hot sauce
- Whisk up the mixture so the cheese and yogurt is well combined
- Cut the Frankfurters in half and arrange in the dishes
- Sprinkle the parsley into the mixture
- Divide the egg mixture between the two trays and top with sliced tomatoes
- Reduce the heat of the oven to 180° C (350° F - Gas 4)
- Bake for a further 40 minutes, leaving a little head-room as they tend to rise a bit - like a souffle
Serving suggestions
Serve hot or cold
