Monday, October 25, 2010

Quiche - Bacon & Mushroom Quiche

Quiche is an oven-baked product. We have to blind bake the shell first and then add in the custard and other ingredients and bake it again the second time. This is an open pie and the only covering is the set custard.  For our pastry class this time, we made bacon and mushroom quiche.  Do you know that quiche is not French either. It originated from Germany. We use the short-crust pastry for the shell. Some people who does not have time can actually buy the short-crust pastry from the supermarket. If you want to keep these quiches in the freezer, just take it out 5 mins before the ending time of the baking, allow it to cool and then freeze it accordingly. Here's a photo of the bacon & mushroom quiches that we made in school.

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