Quark Quiche Lorraine
Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.
Meat and other delicious things wrapped in puff pastry? It’s a no brainer.
First, preheat your oven to 180C/160C fan/gas 4 and line a baking tray with non-stick baking paper.
Peel, core and finely dice your apple and finely dice your mushrooms and onion. Place them all with a little oil in a pan and cook together on a medium heat until the onions are soft and the apples are just starting to break apart slightly. Season well and set aside. Add the thyme in here if using.
Roll out your puff pastry to the thickness of a pound coin and cut into two rectangles – one should be about twice as wide as the other and they should be at least as long as your fillet. Place the smaller rectangle on your baking paper.
Mush your black pudding together into a long, log-like shape (as long as your fillet) and place this onto your rectangle. Score your pork fillet down the middle and place this on top of your black pudding so that it enshrouds it. Season well.
Pack your apple-mushroom mixture around your meat to cover it, leaving plenty of space at the sides. Brush all around the edge of the pastry with your prepared egg wash, then place your larger puff pastry rectangle on top. Brush all over with egg wash then score several times on top to let the steam out.
Bake for 40-45 minutes, or until piping hot and the top is a dark, deep golden brown. If you have a thermometer, it should read at least 74 degrees in the middle if you’d like it well-done. If you don’t, gently lift the bottom and if it seems brown and crisp, it’s done. Serve hot, but it’s nice cold too.
If you’d like to make sure you’re not overdoing your meat (or to make sure it’s properly cooked), a digital thermometer (probe) is one of the best investments you can make. Get one that’s waterproof and with a fast readout for top handiness.