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Experimenting with flavours, colours and style of food served at our place

Lewis Road Creamery Butter–and a quiche

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In my fridge I have about 5 blocks of unsalted Lewis Road Creamery butter, and one lightly salted. I bought that by accident, not paying attention to the label.

Despite having quite a bit of the butter, and having had it for some months now (some of the blocks) I’ve been put off trying it. It’s quite expensive.

I seem to have a thing for wanting the best quality ingredients and then becoming intimidated using them.

Ok, so the butter was secondary to making the quiche.

During the week I received a Pintrest notification saying someone had re-pinned a quiche recipe I’d pinned. I’d quite forgotten about it. But it seemed like a good plan for a weekend meal.

This morning I got to thinking about the pastry. I don’t know why. Anyway, I went looking on Pastry Chef Online’s website (I subscribe) to see if there had been a quiche recipe posted. Well there was, of sorts.

My idea for dinner became the pastry and “eggy custard” part from Jenni’s blog, and the filling inspiration from food day dreaming’s blog.

Filling ingredients

The pastry came together really quickly. I was worried through because the pinching and squishing of the butter was almost too easy, and I almost didn’t really need any water at all to achieve the texture/consistency that I was looking for. I never had any flaky flour crumbs. Everything was incorporated before considering adding the water. I wish I’d taken a photo at that stage, but I thought I might have done something wrong and wouldn’t be posting the recipe.

I checked and re-checked the measurement of the ingredients. Yes, I had the right amount of flour, yes I used the right amount of butter. But there were no dry bits of flour to be seen. The crumbs were crumbs, some larger than others, but not one dry speck to be seen.

I had visions of the pastry actually melting into a messy pool of butter within the first 2 minutes of being in the oven.

I did things a little different in the method, and I say that because the link for the eggy custard also had instructions on how to prepare and bake the pastry to the link on the pastry. It was a little confusing to say the least.

  • I rolled the dough between two sheets of baking paper into a disc the size I needed for my flan dish.
  • I put the pastry into the freezer for around 10 minutes.
  • Next I peeled off the paper from one side and placed the pastry over the top of the tin, then removed the other piece of baking paper.
  • After about 2 minutes I began to ease the pastry by coaxing the sides that were overhanging the tin, up, to prepare it for slipping down the side of the tin.
  • After the pastry was in the tin and pushed down the sides to get a nice 90deg angle at the base, I put the tin into the fridge for around 20 minutes.
  • I think because there was so much butter (well it seemed a lot when I couldn’t see any specks of flour) the pastry went quite firm again.
  • I used the very tip of a sharp vegetable knife to pierce the base of the pastry and then used the scrunched up – and laid flat – piece of baking paper (one of the pieces used to roll the pastry out) to line the tin and put in my baking balls.
  • I left the pastry in the oven for 20 minutes before lifting the baking paper and balls out of the shell.
  • Lastly I brushed the base and sides of the shell with an egg wash.
  • The pastry went back in for another 10 minutes.

Pastry

As for the eggy custard. My pots aren’t designed to scald anything so what I ended up with was scrambled eggs forming on the bottom of the pot. Mr Fussy helped out while I strained the rest of the liquid, which I then blended in two batches as Jenni’s recipe says.

I poured half the liquid into the shell, spread the filling ingredients, and then poured as much as would fit over the filling. I didn’t use all of the eggy custard filling, perhaps only 2/3 of it.

It took the best part of 70 minutes to bake.

Filling the shell

Because I started the quiche closer to 5pm everyone was milling about waiting. The News had been and gone and still no food had been dished up. I was feeling a bit bad. Then the quiche was meant to rest. And it was meant to rest for a long time. Time we didn’t have.

I suggested everyone start in reverse order and eat the dessert, the Devil’s Dream Cake that I made yesterday. No takers. So traditional this lot Winking smile  I’d love it if someone suggested dessert first.

Now back to the butter. Oh my goodness. The pastry shell was so incredibly tasty. I don’t really know how to describe it. I’ve never had the butter on its own to know what it tastes like, but I do know the pastry tasted like the best pastry I’ve ever made, and I don’t think it was the method in which it was made. Other than it was a lovely tender flaky pastry. Yum yum.

Baked and cooling

I guess I’ll be using the other blocks of butter pretty soon. I don’t think I’m quite there with replacing every day butter with it though. It is pricey, and I think it deserves to be left for special occasions. Having said that, I really need to try it in a recipe I’ve made before so I can tell, properly, how much of a flavour difference it makes.

And the Creamery in the name, yep, the butter was definitely very creamy. I only needed 226gm of the 250gm block. Mr Fussy has the rest covering about a 1” square of his bread. He loves his butter, and he has it thick!

Now about the quiche, I added a bit more mozzarella than was called for (but my tart tin was larger than 20cm) and it was a little on the rubbery side to cut. So don’t do that. I wished I’d added another cheese, it was a bit bland and I’m sure a tasty cheese would have just given it enough lift. I quite enjoyed the hint of nutmeg in the filling. None of the other flavours really came through though. Sun dried tomatos would have been a better addition, and perhaps it really needed a bit more basil too.

The pastry is definitely worth making again. Just need to switch up the filling ingredients. Bacon, that’s what it needed, a bit of bacon. Mr Fussy would be so happy to know I was typing that. He wasn’t quite sure what to do with a vegetarian meal.

dinner is served

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4 thoughts on “Lewis Road Creamery Butter–and a quiche

  1. Sorry it didn’t turn out for you… at least you had a great pastry! I always layer the mozzarella at the base of the pastry shell, that way I don’t have the issues with cutting through the melted cheese and it protects the base from becoming soggy. It’s still my favourite quiche though, I always loved the subtle flavours of this traditional fare 🙂

    • Hi Effie. It turned out beautifully really. I love the flavour combinations, they just weren’t quite strong enough for my likes. Thanks for explaining that the cheese on the bottom will solve the cheese being difficult to cut through. Cheers

  2. I love that you used the techniques on my blog! And it makes me very happy to know that, even though I didn’t have a complete “recipe” for a quiche that you went for it anyway. The pastry looks gorgeous, and if I had been there, I would have been completely on board with eating dessert first!

    And I agree. Bacon is *always* what is needed! =)

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