This page contains a Flash digital edition of a book.
Quiche Reine-Claudes


A Seasonal Recipe from The Cookery Year A quiche is an open flan with a cream filling combined with sweet or savoury ingredients. This flan is filled with greengages (Reine-Claudes) and served with patisserie cream. (You could substitute any other kind of plum, but not damsons).


Ingredients (serves 6)


 1 pastry flan case  ½lb greengages  4 level tbsp greengage jam  1 tbsp lemon juice  ¼ pint double cream  Patisserie cream o 2 eggs o 2oz caster sugar o 1 oz plain flour o ½ pint milk o ½ tsp vanilla essence


Method 1. Bake or buy a 7” flan case made from sweet shortcrust or pate sucre pastry. Leave to cool completely. 2. Make patisserie cream: i.


Put one whole egg and one egg yolk in a mixing bowl (set aside remaining white).


ii. Whisk the sugar with the eggs until creamy and white, then whisk the sifted flour into the eggs and gradually add the milk.


iii. iv.


Pour the mixture into a small saucepan and bring to the boil, whisking continuously. Simmer this custard cream over a very low heat for 2-3 mins to cook the flour.


v. Add the vanilla essence and pour the cream into a shallow dish to cool, stirring occasionally to stop a skin forming.


3. Spread the cold patisserie cream over the base of the flan case. 4. Cut the greengages in half, remove their stones, and arrange them over the cream.


5. Put the jam in a saucepan with 3 tbsp of water and lemon juice. Cook over a low heat until the mixture is clear, then boil rapidly to make a glaze and then pass through a coarse sieve.


6. Spoon the glaze over the greengages, covering them completely, and leave the flan aside until the glaze is set.


7. Just before serving, whip the remaining egg white until it is stiff. Then whip the cream, fold in the egg white, and sweeten to taste with a little sugar. Serve this in a separate bowl to accompany the quiche.


Sent in by our chief cookery reporterVal Mathews Don’t forget to visit our website – www.sheepwashchronicle.org 23


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48