Australian Masterchef 2012 Quiche Recipe

Classic Quiche Lorraine with green salad and vinaigrette
Recipe by: Gary Mehigan

Short crust pastry:
•125g butter
•240gplain flour
•Pinch salt
•1 egg
•1 teaspoon lemon juice

Filling
•60g butter
•1 small white onion, finely diced
•2 texter leeks, washed and thinly sliced white and green
•3 cloves garlic, minced
•150gflat pancetta, cut into fine lardons
•300mlpure cream
•3 eggs
•2 egg yolks
•½ cup grated good quality gruyere cheese

Green salad
•½ iceberg lettuce, torn
•1 continental cucumber, thinly sliced
•1 green capsicum, sliced
•3 stalks celery, sliced
•½ bunch parsley, leaves picked

Dressing
•1 teaspoon Dijon mustard
•3 tablespoons extra virgin olive oil
•1 tablespoon white vinegar
•1 tablespoon lemon juice
•1 tablespoon finely chopped chives

Short crust pastry and Filling
1. Preheat oven to 200°C. Lightly grease a 21cm loose-bottomed fluted tart tin.
2. For pastry, place butter, flour and salt in a food processor and pulse until mixture resembles breadcrumbs. Add egg and lemon juice and process until mixture forms a ball. Turn onto a floured bench and gently knead to bring dough together. Do not over work. Wrap in plastic wrap and rest in refrigerator for 10-15 minutes.
3. For filling, melt half the butter in a large frying pan over a medium high heat. Add onion and leeks cook for 3-4 minutes or until onions are translucent. Add garlic and cook for 1 minute. Transfer onion mixture to a bowl and return pan to heat.
4. Melt remaining butter in the pan, add pancetta and cook until golden, stirring occasionally. Add to the onions and stir to combine. Spread over a double thick sheet of paper towel to drain.
5. Roll pastry between 2 sheets of baking paper to a 24-26cm circle 2-3mm thick. Gently ease into prepared tart tin, pressing pastry into the edges of the tin. Trim with a small knife and prick the base. Lay a sheet of baking paper over the base and fill with baking beans or rice and blind bake pastry for 15-20 minutes or until golden. Remove from oven, take out paper and baking beans and return to the oven for 5 minutes to crisp.
5. Whisk cream, eggs and yolks in a bowl until well combined. Season with salt and pepper.
6. Fill the base of the cooked pastry shell with onion mixture and scatter over half the cheese. Pour over egg mixture and sprinkle with tasty cheese. Bake for 15 minutes, reduce temperature to 160°C and bake until set. Allow to cool before cutting.

Green salad and Dressing
1. For dressing, place all ingredients in a jar with a screw top lid or in a deep jug and shake or whisk to combine and emulsify.
2. Place salad ingredients in a bowl, toss to combine and drizzle with dressing to serve.:-))

This recipe posted here for carlosjackal.

Apple Strudel with Cream and Custard
Recipe by: Gary Mehigan
Strudel pastry
•225g plain flour, plus extra for kneading
•1 whole egg
•125ml warm milk
•½ teaspoon salt
•30g butter, melted

Apple filling
•5 pink lady apples
•60ml brandy
•1 teaspoon ground cinnamon
•¼ cup raisins
•¼ cup flaked almonds
•Zest of 1 lemon
•¾ cup (165g) brown sugar
•125g fresh sourdough breadcrumbs
•60g butter, melted for brushing
•Icing sugar, for dusting
•Double cream, to serve

Vanilla Custard
•300ml pouring cream
•200ml milk
•1 vanilla pod, split and seeds scraped
•5egg yolks
•¼ cup caster sugar
•25g corn flour

Strudel Pastry and Apple Filling
1. Preheat oven to 180°C fan forced.
2. For pastry, place flour, egg, milk and salt in the bowl of an electric mixer fitted with a dough paddle and beat at a low speed to combine. Add butter, increase speed and beat to a smooth dough. Turn onto a lightly floured bench and knead until smooth, elastic and doesn’t stick. Place in an oiled bowl, cover and allow to rest for 35-40 minutes.
4. For filling, peel, core and quarter apples. Roughly cut into medium chunks. Place in a bowl with brandy, cinnamon, raisins, almonds and lemon zest and toss to combine.
5. Reserve 1/3 of each brown sugar and breadcrumbs and set to one side. Add the remaining brown sugar and breadcrumbs to the apple mixture, toss to combine and allow to sit, covered, for flavours to infuse.
6. Sprinkle bench with flour, roll out dough to a rectangle approximately 40x60cm and very thin. Take a 60cmx80cm piece of cloth or clean tea towel and sprinkle with plain flour. Use a rolling pin to help you transfer the pastry onto the cloth and gently pull pastry by the edges until it is transparent. Ensure thick areas are worked to a similar transparency and dough isn’t sticking to the cloth. Trim edges.
7. Sprinkle pastry with reserved breadcrumbs and sugar, then spoon apple mix down the length of the pastry in a rectangular shape 3-4inches wide and piled up high. Sprinkle apple and pastry with reserved breadcrumbs and brown sugar.
8. To roll, use the cloth to fold the ends of the pastry over apples to encase, fold the sides of the pastry over to seal and roll up loosely into a thick, plump and elongated strudel shape.
9. Transfer to a baking paper-lined oven tray and brush with melted butter. Bake for 40-45 minutes or until golden and pastry is crisp.
10. Allow to cool slightly before dusting heavily with icing sugar.

Vanilla Custard
11. Place cream, milk, vanilla pod and seeds in a saucepan over a medium heat and just bring to the boil.
12. Whisk egg yolks and sugar in a bowl until thick and pale. Whisk in corn flour, pour half of the hot cream into egg mixture, whisking continuously. Pour into remaining cream mixture and return to a medium low heat. Stir continuously with a wooden spoon until mixture is thick and coats the back of a spoon. Strain through a fine mesh sieve into a bowl placed over a bowl of iced water and stir custard until cooled to room temperature. Pour into a serving jug.
13. To serve, cut strudel into thick pieces and serve with a drizzle of custard and a dollop of thick cream.:-))

Note in the method that there is no Step 3 - there is nothing missing from the recipe being c&p'd; that's the way it is on the website:
http://www.masterchef.com.au/recipes/apple-strudel-with-cream-and-custard.htm

THANK YOU, making quiche tomorrow

Thanks 245sam - I really appreciate it!

Well I made that vanilla custard yesterday & it's delish, best custard i've ever made.

Who noticed that they had Mainland cheese!