Thursday 15 May 2014

Halal Quiche Lorraine

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Back in March, I had a real craving for quiche. 

Like a real craving! I started remembering school dinners (partly thanks to this website). Anyway, I decided to make a halal version of the classic Quiche Lorraine.
This was around the same time I made these Cinnamon Rolls and this beauty which was made using my mothers recipe. So, all in all, it was a pretty delicious month.
And, the savoury star was this quiche. Flaky shortcrust pastry as the base filled with cheese, eggs, cream, onions and halal salami. 
You can add anything you want to yours - keep it totally vegetarian, use leftover cooked chicken instead of salami or spice up the egg mixture as you wish.
Btw, if you can't be bothered to make your own base or even bake up one with shortcrust pastry, you can use a pre-baked one like this one. Most supermarkets sell them these days.
Eggs, previously (can you believe this is my first quiche recipe on this blog?): Spicy Scrambled Eggs and PotatoesSpicy Potato FrittataEgg Fried Rice and Courgette, Spring Onion and Mushroom Frittata.

To make this quiche, you'll need shortcrust pastry, onion, vegetable oil, mustard paste, halal salami, single cream, eggs, salt, black pepper and Cheddar cheese.

Bismillah, let's begin!

Preheat your oven to Gas Mark 7 or 210C.

Take a quiche tin and a rolling pin. Place 600 grams of Shortcrust Pastry on to a floured surface.

Shape into a ball.

Roll it out ..

.. to fit the tin. Leave a little extra on the sides because the pastry will shrink as it bakes.

Roll the pastry around the rolling pin ..

.. and place to fit into the pie tin.

Next, take some foil and either lentils or rice. We are going to blind bake our pastry and we need something to act as a weight and stop the pastry from rising up. You can actually buy ceramic baking beans but when you can use cheap lentils or rice, why would you? 

I use these lentils specifically for blind baking and keep them in a separate box.

Put the foil over the pastry and fill with the lentils.
Pop into the oven to bake for 10 minutes.

Next, take 1/2 Large Onion. Peel and finely chop it.

Heat up 1 tablespoon of Vegetable Oil.

Add in the sliced onion, and leave on a low heat for 15 minutes to brown gently.

When the base comes out of the oven, carefully remove the foil and lentils.

Spread generously with a few teaspoons of Mustard Paste.

Pop back in to the hot oven and bake for another 10 minutes or until the base is crispy and no longer soggy.

Slice up 150 grams of Halal Salami, and cook in a pan until golden brown. I used chicken but you could use lamb or beef too.

By now, the onions should be golden brown so remove from the heat, and set aside.

To get this quiche really going, measure out 400 ml of Single or Double Cream.

Crack in 4 Eggs.

Season well with Salt and Black Pepper, to taste.

Whisk together and set aside.

Finally, grate up a few handfuls of Mature Cheddar Cheese.

Now, to assemble. Take your pastry case and put the tin into a larger tray. This will help in case anything decides to spill.

Sprinkle on 1/2 of the cheese.

Then, add all of the onions.

All of the Salami.

And the rest of the cheese.

Pour in the cream and egg mixture, a little at a time, to allow it to settle.

Turn the oven down to 180C of Gas Mark 4. Bake the quiche for 35 minutes ..

.. until lovely and golden brown. The filling should be set too and not wobbly.

If you find that your pastry base is still a little soggy, then turn the quiche upside down and bake for a further 10 minutes.
Allow to cool completely before serving - if you can wait that long!

A good, cold quiche is perfect for summer picnics or lunch in the garden.

Serve with oven chips, beans and mixed veg for the ultimate school dinner experience!

Full Written Recipe:

Halal Quiche Lorraine

Adapted from Titli's Busy Kitchen 

Ingredients – serves approx 6-8

600 grams Shortcrust Pastry

½ Large Onion, peeled and finely chopped

1 tablespoon Vegetable Oil

Few teaspoons Mustard Paste

150 grams (5 ounces) Halal Salami, sliced

400 ml Single or Double Cream

4 Eggs

Salt and Black Pepper, to taste

Few good handfuls Mature Cheddar Cheese, grated


Preheat the oven to 210C or Gas Mark 7. I used a 10 inch quiche dish but an 8 inch should work too, inshallah.

Roll out the pastry and place to fit the tin. Cover with foil, and place on some dried lentils or rice to blind bake the pastry.

Bake in the oven for 10 minutes.

Remove from the oven and take off the foil and lentils. Prick the base with a fork and spread on the mustard paste.

Bake for another 10 minutes or until the base is crispy and no longer soggy.

Heat the oil in a pan, and add the onion. Cook on a gentle heat for 15 minutes until golden brown and caramelised.

Brown the salami with a little oil in a pan.
Whisk the cream and eggs together. Season well with salt and black pepper.

To assemble the quiche, place a layer of grated cheese, then the onion, the salami, and the rest of the cheese.

Pour in the cream mixture, a little at a time, to allow it to settle.

Turn the oven to 180C or Gas Mark 4. Bake for 35 minutes until lovely and golden brown.

If the base is still not cooked, flip the quiche over and bake for a further 10 minutes.

Allow to cool completely before slicing and serving! Or dig in straight away, if you can’t wait!

This Time Last Year:

Spicy Chicken Pasta

You May Also Like:

Chicken, Baby Spinach and Cherry Tomato Pasta

Blueberry and Vanilla Bean Cake

Keep me in your duas, please,


Spice Enthusiast
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