About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

My Complete Profile

Recent Posts
I'm Back
Bloody Computers!
Feeling Crabby
The Cheese Shop
Photo Op
Pumpkin Soup
The Claw
Herb Me Up Scotty
My Mate Frank
Weekend Herb Blogging

1001 Dinners 1001 Nights
A Few of My Favourite Things
Abstract Gourmet
Apellation Australia
Becks and Posh
BurgerMary ATX
Cook (almost) Anything at least once
Cooking Down Under
Cook sister!
Cooked And Bottled In Brunswick
David Lebovitz
Deep Dish Dreams
Chef Paz
Chubby Hubby
Eating Melbourne
Eating With Jack
essjay eats
Food Lover's Journey
Grab Your Fork
I Am Obsessed With Food
I Eat Therefore I Am
Iron Chef Shellie
Just Desserts
Kalyn's Kitchen
Kitchen Wench
Matt Bites
Melbourne Gastronome
My Kitchen in Half Cups
Nola Cuisine
Not Quite Nigella
Nourish Me
Seriously Good
Souvlaki For The Soul
Stone Soup
Syrup and Tang
Steve Don't Eat It!
That Jess Ho
The Elegant Sufficiency
The Perfect Pantry
The View From My Porch
Thyme for Cooking
Tumeric & Saffron
tummy rumbles
What I Cooked Last Night
where's the beef
Vicious Ange

Food Blog Resources
Food Blog S'cool
I Eat I Drink I Work
Kiplog Food Links

Food for Thought
Autism Victoria
Autism Vox
forget me now
Lotus Martinis
MOM - Not Otherwise Specified
St Kilda Today

Friday, June 16, 2006
Second Time Around
It's funny how some recipes stick in your mind for years and years, because there was some hook that got you in. You may no longer remember what it was that caught your attention, but the idea of the recipe remains with you. The recipe lurking in the dark recesses of my mind was Quiche Lorraine. Two of my absolute favourite things, gruyere cheese and bacon, bound up in a rich custard, all held together by a buttery pastry case.

I went to the trouble of making one on the weekend, but I would have to say when confronted with the reality of the dish, I was somewhat disappointed. There was nothing wrong with the way I made it, the flavour was there, maybe there wasn't quite enough cheese as I was using up a piece I had, but after a couple of bites a realization hit - Quiche Lorraine is really rich and heavy. Even though I substituted single cream for the double cream called for, it was a pure cholesterol bomb. Bacon - check, cheese - check, cream - check, butter - check, cardiologist - check.

Perhaps when Quiche Lorraine was first thought of, people worked a lot harder than they do today and simply burned off all those calories. What I was finding after a couple of bites, was that I didn't really want to eat it. Some wines are like that. Packed so full of fruit they become overwhelming after a glass or two.

The problem I was now faced with was what to do with the leftover custard from the recipe I had used? There was enough custard to make two quiches, even though the recipe was for only one. I couldn't face something as rich as Quiche Lorraine again, so something vegetable was called for, but what? After a bit of thought and a couple of days break from the first quiche, this is what we had. It was rather like a Spanish tortilla and very good it was too.


250 g (9 oz) flour
1 egg
1/2 teaspoon salt
160 g (5.5 oz) butter, diced and softened
1 tablespoon milk

Place the flour on the work surface and make a well in the centre. Put the egg, salt and butter in the well and rub everything together, gradually drawing in the flour. When everything is nearly mixed, add the milk and knead the dough one or two times to combine, do not overwork or the dough will shrink back later. Wrap the dough in clingfilm and rest in the fridge for 1/2 an hour. Roll out the pastry in a circle 3 mm(1/16") thick and line a 22 cm(9") flan ring sitting on a baking sheet. Press the pastry into the edge, but leave the overhang, prick the base all over with a fork and rest in the fridge for 1/2 an hour. Place a circle of greaseproof paper in the flan and fill with pastry beans. Bake in an oven preheated to 220 c (425 f) for 10 minutes, remove the beans and bake for another 10 minutes, remove and raise the oven to 240 c (475 f). Trim the overhang.


3 or 4 waxy potatoes
1 leek, white part only, shredded
25 g (1 oz) butter
2 eggs
2 egg yolks
300 ml (1/2 pint) single cream
salt & pepper

Boil the potatoes in their jackets until tender, peel and dice. Sweat the leek in the butter until soft. Place in a bowl the eggs, egg yolks, cream, salt and pepper and whisk until just combined, do not overwork the mixture. Put the leek and potatoes in the pastry case and pour in the custard. Put the flan in the oven and bake for 20 minutes, then reduce the temperature to 200 c (400 f), cook for another 20 minutes. Take out of the oven, remove the flan ring and serve.
  posted at 7:37 am


Post a Comment

<< Home


Recipe Categories
Cakes & Desserts

November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006
June 2006
July 2006
August 2006
September 2006
October 2006
November 2006
December 2006
January 2007
February 2007
March 2007
April 2007
May 2007
June 2007
July 2007
August 2007
September 2007
October 2007
November 2007
December 2007
January 2008
February 2008
March 2008
April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
May 2009
June 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010
February 2011
March 2011
April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
July 2012

Prev ~ List ~ Random ~ Join ~ Next
Site Ring from Bravenet

Site Feed

counter easy hit

Blog Design by:

Image created by:
Ximena Maier

Powered by:

Photos, Original Recipes, and Text - (C) Copyright: 2005-2010
At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.

Contact Me
Neil Murray

Follow messytable on Twitter