Wednesday, August 20, 2008

Logganisa Quiche

Quiche (KEESH) consists of a pastry shell filled with a savory custard made of eggs, cream, seasonings and various other ingredients. It originated in northeastern France, the most famous being Quiche Lorraine (crisp bacon bits and Gruyere cheese in the filling). I wanted to give mine a Filipino flavor so I decided to use Lucban longganisa as flavoring. I also used the easiest pie dough recipe which is the 3-2-1 pie dough recipe, 3 parts flour-2 parts butter-1 part liquid.


All-Purpose Flour 120 grams
Butter 80 grams
Water, cold 40 ml

Place flour in bowl, cut butter into small pieces and rub into flour, until it resembles coarse crumbs, pour water and pat just until mixture comes together. Wrap in wax paper and refrigerate for 20 minutes.

Longganisa, Vigan 1 pack
Cheddar Cheese, grated 1 cup
All-Purpose Cream 1/2 cup
Eggs, beaten 8 pieces

Preheat oven to 400 degrees farenheit. Butter baking dish. Roll out dough to about 1/4 of an inch and carefully line the bottom of the baking dish, trim off excess dough. Set aside. Remove longganisa from casing, crumble and cook in half an inch of water. Cook until water has dried up and longganisa is frying in its own oil. Fry until brown but not crispy. Remove from heat, drain off excess oil, set aside. Beat eggs, cheese and all-purpose cream, add longganisa and pour into crust. Bake for 40 minutes until center is set. Serve hot.

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