Quite a Quiche

Late... Again ?
Late… Again ? (Photo credit: M_AlPhotography)

Ooops! Late again. I really have to get myself organised and get a post out on time. On time is sometime before last thing Sunday. Today is Tuesday!

Anyway, this time I’m going to do a cooking post as I can’t remember the last time that I did one. (It was 15th May 2013, actually). I cooked a quiche this weekend and it turned into two quiches. As I usually do I looked on the Internet for a recipe and came up with this one here. Yes, you are correct, I was using up some of the Christmas ham, but I do like quiches with ham in them. I also like quiches with leek or silver beet, but I didn’t have any of those at the time.

Ham and cheese quiches
Ham and cheese quiches

The recipe that I found doesn’t include the pastry and uses two 9 inch pastry shells, but my dish was around 10 inches across and I guessed that the area would be about the same. If I’d done the maths, I would have seen that one 9 inch shell would have an area of 81 * pi square inches, so two would come to 162 * pi square inches and the 10 inch pie dish would have an area of 100 * pi square inches, so I’d likely have around a third of the mixture left over.

imaginary calculation
imaginary calculation (Photo credit: monkeyinfez)

Anyway, I ploughed on, not realising the problem. I made some ‘short pastry’, which is basically just fat and flour and a little water to bind it. I mixed 5 ounces of margarine and 8 ounces of flour in a bowl. I used the technique of “rubbing in” the fat to the flour and this markedly changes the consistency of the mixture. It starts off with the flour being, well, powdery, but after mixing it with the margarine, the consistency changes to a more “bread crumb” structure. That is, the mixture has a more particulate structure, and the powderiness disappears. When just a little water is added and the mixture is kneaded a little it changes again to a smooth consistency and becomes a ball of dough. There are good reasons why these changes occur, physical and chemical ones, no doubt, but I find them fascinating. What early cook discovered these changes and thereby started the whole culinary business?

Baked pastry dough
Baked pastry dough (Photo credit: 3liz4)

I rolled out the pastry and lined the dish and stabbed the base of the pastry case with a knife. Then I put it into the oven (at around 200 degrees C for 15 minutes). As an experiment I didn’t line it or cover it and I didn’t fill the pastry case with beans or pastry beads or similar. It came out fine and that may be because the oven has a fan to circulate the heat.

The recipe calls for two cups of chopped ham and two cups of cheese. It also calls for dried onion, but I used half a normal onion, which I lightly fried first. Two cups of chopped ham seems a lot when you are slicing it off the bone and then cutting it into small bits. The cheese was OK, and grating that amount doesn’t take long. I had the cheese, ham and onion in a bowl and it already looked a lot.

Grated Cheese
Grated Cheese (Photo credit: Annie Mole)

I used two cups of milk instead of cream and added the four eggs to it. It became obvious that there was too much mixture for the pie dish that I had! I put a large part of the ham, cheese and onion into the pastry case and tipped a similarly large amount of the liquid mixture over it and put it into the oven for the requisite 35 – 40 minutes.

Large quiche
Large quiche

While that was cooking I grabbed a smaller dish and made some more pastry to line it. Half of the above quantities was enough and I put the pastry in the oven with the first quiche for 15 minutes. Again it came out OK, and I filled it with the rest of the mixtures and they filled nicely, so into the oven it went. At this stage I managed to burn myself a little on one of the oven racks.

Smaller quiche
Smaller quiche

Both quiches came out looking fine, and I’m pleased to report they tasted fine too!

Two quiches
Two quiches

Some people may be wondering what re-ignited my interest in cookery. Well, I’d been complaining for some time about my wife’s scales, as it is difficult to measure small quantities on them. So she bought me a small electronic scales for Christmas and I love them! They have an incremental function on them so that you can put a dish on the scales, set the scale to zero, add the correct amount of an ingredient, set the scales to zero again and add another ingredient into the dish and so on. The scales also have a timer function for the actual cooking.

Electronic cooking scales
Electronic cooking scales

Before Christmas I bought a heat pad, so that I could raise bread and other yeast doughs in a more consistent way. Watch out for more blogs about bread making!

Heating pad

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Soda Bread

We had run out of bread through an oversight, so I decided to make a loaf of Soda Bread (from a recipe in “The Cookery Year”, Reader’s Digest, 1974). This is a non-yeast recipe and uses Bicarbonate of Soda and Cream of Tartar as raising agents. These ingredients produce the Carbon Dioxide in the dough that would be produced by yeast in a standard dough.

Bubbles of Sourdough
CO2 bubbles in a Sourdough ‘starter’.

I decided to cook the Soda Bread in a loaf tin instead of on a tray and it came out looking great. However, there was a tiny bit of uncooked dough at the centre. The outside was beautifully crunchy, so I’m guessing that the mixture was too deep in the tin and it would have been cooked all the way through if I had let it spread more thinly by cooking it on a tray.

Soda Bread 1
Soda Bread 2

Focaccia with bacon and tomato

I have previously cooked Focaccia and blogged about it. That was a pretty simple bread recipe and I added nothing to it, so I decided to have another go and add a few frills.

The original recipe uses Rosemary and Parmesan cheese and I added neither of these to my first try at the recipe, purely because both were in short supply. This time I decided to forgo the Rosemary as once again there was none to hand. However there was bacon! Also, I thought that some tomato would brighten it up a little. So I had a recipe.

The first rising was done in the usual way, in a warm spot. For the second rising, the recipe says to put the bread into a cold oven with a dish of hot water. I decided instead to put the bread into the grill which sits above our oven, with the oven on and the actual grill off. This worked splendidly.

After the second rising I added chopped bacon and chopped tomato and dusted it all with ground parmesan. If it looks a bit “rustic”, some visitors arrived as I cooking so I was short of time, but I reckon it looks pretty good anyway!

Focaccia with bacon and tomato
Focaccia with bacon and tomato

By the way, it tasted good too!


Damper or camp bread is a quick and easy bread which does not use yeast as a raising agent. Since it does not use yeast it needs either ‘self-raising’ flour or rising agents like baking powder.

The reason I was considering it was that I found that I’d forgotten to bake any bread. I decided to make some damper from a recipe that I found on the Internet. I chose to make half-quantities and may have miscalculated somewhere as the dough was dry and flakey even after adding all the specified liquid. (The recipe referred to uses water – some recipes use milk).

I added a little more water to get a reasonable dough and cooked it as specified. It came out a bit ‘blond’ probably because I didn’t glaze it with a little milk. It was very crumbly. I’ve not made or had damper before so I’m not sure if this is usual. The taste was more like scone than bread. Anyway, here it is.

Damper or camp bread. It is made without yeast.


The focaccia loaf as it came out of the oven. (This is a cellphone picture and is therefore not very sharp).

Mmm, I decided to try a little more unusual bread this time, a flat bread instead of the more normal loaves. While focaccia is a risen bread and does use yeast, it is still categorised as a flat bread. I got the recipe here.

The recipe is fairly complex. You have to form a ‘well’ from the dry ingredients, add the yeast and water, let the yeast start working them fold in the dry ingredients with a wooden spoon. Then you raise it as normal, knock it back and let it raise in a cold oven with a dish of hot water below it. Then you turn the oven on and cook the bread. It seems to me that there is unnecessary complexity there, but I’ll see when I try it again.

The focaccia loaf sliced. (This is a cellphone pictures and is not very sharp).