Quiche

Serve

Ingredients:

s2

Shortcrust Pastry
125g flour
2 tbs self-raising flour
Pinch of salt
90g butter
, at room temperature
1 egg yolk
1 2 tbs water
Filling
onion, finely diced
leek, finely diced
2 tbs olive oil
cup drained corn kernels
1/3 cup sour cream
cup milk
2 eggs
cup tasty cheese, grated
2 tsp parsley, chopped
Method:
Making the shortcrust pastry.
1. Sift flours and salt into large bowl.
2. Cut the butter into small pieces then rub into the flour with fingertips, until it
resembles breadcrumbs.
3. Combine the egg yolk and iced water and sprinkle over the flour mixture. Use a metal
spatula to cut through the mixture to bring the ingredients together.
4. Use your fingertips to bring the dough together, adding a little more liquid if required.
The pastry should leave the bowl clean.
5. Cover the pastry with plastic wrap and rest in the refrigerator for 30 minutes. Use as
required.
Making the quiche.
1. Preheat oven to 180.

2. Roll out the pastry and line an 18 centimeter foil pie flan. Cover pastry with baking
paper and fill with rice. Blind bake for 7 minutes. Remove the rice and paper and
bake for another 7 minutes.
3. Saut the diced onion and leek in the oil, then cool and combine with corn kernels.
Spread the mixture of the baked pastry case.
4. Whisk together the sour cream, milk and eggs, then pour into the pastry case.
5. Sprinkle over the grated cheese and parsley and bake for 20 30 minutes or until
golden and the filling has set.

Templates to help you complete each task for each week:

Tools and equipment table;
(AIM FOR AT LEAST 3 MAIN PIECES OF EQUIPMENT FOR EACH RECIPE/WEEK)
What?
Tools/Equipment

Why?
Explanation of how and why it is
used to achieve a high quality
product
I used the Wisk to mix the sour
cream, milk and eggs.

Wisk

To Roll out Roll out the pastry.

Rolling pin
To slice the onion and
leek,

Chef Knife

Properties of the main ingredients table;

(AIM FOR AT LEAST 3-4 DIFFERENT MAIN INGREDIENTS FOR EACH RECIPE/WEEK)
Ingredient
Function
Chemical
egg

The fat in eggs add a richness to baked goods making them flavorful and tender.
The orange yolks give a yellow color to yellow cakes, vanilla pudding, and many
other light colored foods that include eggs.

Nutrients

flour
Egg White

Water

88.0

Egg yolk

48.0

Protein

11.0

17.5

Fat

0.2

32.5

Minerals

0.8

2.0

Flour provides the structure in baked goods.

Other agents also used include oxides of nitrogen,
nitrosyl, and benzoyl peroxide mixed with various
chemical salts.
butter

Butter serves a useful function in creating

flakiness in laminated dough.
The color of butter comes from the presence of
small amounts of carotene .

Cooking techniques table;

(AIM FOR AT LEAST 2 COOKING TECHNIQUES USED FOR EACH RECIPE/WEEK)
Cooking
technique used

Explanation of this
technique (eg.wet/dry)

Baking

Baking is the process of

cooking foods by the dry
heat inside the oven.

Other possible cooking

techniques that could be
used to replace this
technique

Sensory analysis table;

(COMPLETE THIS IN DETAIL USING FULL SENTENCES USE THE SENSORY WHEEL TO
HELP YOU WITH YOUR DESCRIPTIVE WORDS)
Flavour

The flavor of the food was salty and sharp.

Texture

The texture of the food was soft and moist.

Aroma

The aroma of the food was strong eggy.

Appearance

The appearance of the food was light golden.

History of culture/cuisine questions;

Answer the following questions;
1. What country does this dish originate from?
Although quiche is now a classic dish of French cuisine, quiche actually
originated in Germany, in the medieval kingdom of Lothringen, under
German rule, and which the French later renamed Lorraine. The
wordquiche is from the German Kuchen, meaning cake.
2. What are the traditional ingredient commonly used in this cuisines
food/cooking?
The original quiche Lorraine was an open pie with a filling consisting of an
egg and cream custard with smoked bacon.
3. What are some alternative options for the dish we made?
Quiche Lorraine
Quiche with mushroom and leek
Quiche with spinach

4. Why is this dish common in the country it originally come from?

Because of its primarily vegetarian ingredients, it was considered a somehow
unmanly dish, - real men dont eat quiche.
5. How is this dish traditionally made in the country it comes from?
1. Preheat oven to 200C. Lightly grease a fluted 3cm deep, 23cm (base), loosebase flan pan.
2. Line base and sides of flan with pastry. Trim excess. Line pastry with baking
paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper
and beans. Bake a further 10 minutes or until golden.
3. Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook
for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with
cheese.
4. Reduce oven temperature to 180C. Whisk remaining ingredients and salt
and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35
minutes or until set. Stand for 5 minutes. Serve.

Evaluation of finished product questions;

Answer the following questions;
1. What was the most difficult aspect of producing this food item?
The most difficult aspect of cooking Quiche was to make the pastry.
2. What skills did you demonstrate in the production of this food item?
The skills that I used to make the Quiche was I used a whisk to mix the
ingredients.
3. What cooking techniques did you use in the production of this food item?
I used baking cooking techniques to bake the pastry.
4. Were you able to produce this food item in the 72 minutes period?
Yes I was successfully able to cook the dish in 72 minutes.
5. What safety and hygiene procedures did you follow in the production of this
food item? Explain these safety and hygiene procedures in detail.
I used the gloves to put the pastry in the oven so I dont burn myself.
6. Did the food item turn out the way you had anticipated?
I have never made a quiche in my whole life, this was the first time I cooked
some a quiche. It was delicious and I loved it.
7. If you were to make this food item again, identify 2 things you would improve
on or do differently?
If was to make a quiche again I would work more on my pastry and the design
of the finished food.
8. Rate your finished food item out of 10. 10 being the best and 0 being the
worst. Explain why you have given it this rating.
I would rate my finished food

Yaaa!