Ariel and I stumbled onto this cooking TV show on our favourite channel SBS. It is called “The Little Paris Kitchen: Cooking by Rachel Khoo”. Oh there’s a gamut of cooking shows out there, isn’t it? This brand of reality TV is a hit; cooking draws us in. Who doesn’t cook at home, huh? Truth be told, I suffer from cooking-show fatigue. Apart from Jamie Oliver, of whom I seem not to tire of, I have stopped following the rest of them. I don’t even watch much TV anymore.
This Rachel Khoo however grabbed my attention. Rachel is an English chef with a Chinese/Malaysian father and an Austrian mother.
Moving to Paris in adulthood, she undertook a three-month patisserie course at Le Cordon Bleu where she gained a pastry degree while she was working part-time as an au pair, then worked in cookbook store La Cocotte and ran baking workshops – Wikipedia
I find her disarming perkiness, simplistic cooking flair and charming English accent quite winsome. She uses the very basic of ingredients and makes cooking look very easy. I have not seen a Nigella show, but I think Rachel makes a Quiche Lorraine look quite sexy!
I took down her ingredients as I am making one right now! Let’s go. Scroll down for the video.
Quiche Lorraine by Rachel Khoo
Shortcrust pastry
90g unsalted soft butter
1 tsp sugar
1 pinch salt
180g plain flour
2 egg yolks
2 tbsp cold water
- Start from the top and mix all the ingredients together until you form a sandy dough texture. Then use hands to make it “come together”.
- Use cling film/wrap to wrap the dough in. Chill overnight (or between half an hour to one hour if you don’t have time). Remove the dough from fridge half an hour before use.
- Use a waxed paper to roll out the dough over. Use a rolling pin to flatten the dough by bashing it. Again use a waxed paper over the dough for easy cleaning. {Smart cookie this.} Roll out the pastry base with the rolling pin, allow an overlap of one inch to spare all around the tin.
- Don’t forget to flour and butter your tin.
- Push your pastry into the tin, and gently peel off the paper. Once the pastry is safely in, you can remove the excess pastry. Fill in any cracks.
- Coat the pastry with egg white.
- Chill the pastry to prevent from shrinking.
Traditional filling
4xEggs + 2xegg yolks
150g Smoky bacon
300 mls Cream or Crème fraiche
- Fry bacon.
- Break 4 eggs and 2 egg yolks into a bowl.
- Add double cream.
- Add salt and pepper.
- Whisk all together.
- Drain oil off bacon; then scatter onto pastry base.
- Pour eggy mix in.
- Bake in fan-forced oven at 180 degrees Celsius for 40 mins.
Other filling suggestions:
1) Roasted vegetables
2) Asparagus, smoked salmon
Visit her blogsite and her TV site. She has The Little Paris Kitchen: 120 Simple But Classic French Recipes cookbook too!
Chiqui Pineda-Azimi says
Quiche cute niya!
Freida says
Yumyumyum….
Anne says
My earlier comment got erased- ok, here goes again 🙂 That oven temp seems so low, 180 F- is that possibly Celsius instead? And thank you for writing the details of the recipe out! Thx, A
Charina says
Hi Anne. Thank you for dropping me a note, I corrected it. Yes it is Celsius. If you have any issues with this recipe, do let me know, so I can correct/take it into account. Enjoy the quiche!
Anne says
Thanks for clarifying that. The quiche looks delicious and I can’t wait to make it tomorrow! 🙂
Anne says
Just a quick note to let you know that I made this today with smoked salmon and asparagus and it was delicious and yes, quite sexy 😉 Thanks again for writing all the details down, you made it very easy!
Cha says
I am so glad it went well for you, Anne. Keep making it. I went through a phase of quiche here there and everywhere…:) LOLs.