Cheese and ham savoury flan (quiche lorraine)
From Practical Cookery (2021).
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A historical recipe
Practical Cookery, by Genesis (2021).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 4 portions 10 portions rough puff, puff or short pastry 100g 250g ham, chopped 50g 125g cheese, grated 25g 60g medium egg 1 2 milk 125 ml 300 ml cayenne, salt 1 Lightly grease four (or ten) good-size barquette or tartlet moulds.
- Line thinly with pastry.
- 2 Cook in a hot oven at 230-250°C for 3-4 minutes or until the pastry is lightly set.
- 3 Remove from the oven;
- press the pastry down if it has tended to rise.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Grater