近期多雨，地里韭菜疯长。我没完没了地赶做韭菜包子，饺子，盒子，吃得有些单调腻味了。忽有灵感，用韭菜替代通常的菠菜做了个法式quiche – 还是家里老板的家乡菜（阿尔萨斯和珞琳地区Alsace & Lorraine），中西合璧，我有天才。方子如下：（中文方子借鉴了毛毛妈的这个菜谱，The recipe refers most of this Spinach Quiche Recipe ）
Chinese chive, also called society garlic, has been growing mad due to the recent rainy period. I’ve cooked so much Chinese traditional pastries with it such as buns, dumplings, boxes, got a bit fed up. One day suddenly popped up the inspirational idea, what about making a quiche and replace the usual spinach with the abundant chives? East meet West, yum! Recipe in both Chinese and English showed below.
原料
派皮：
1：中筋面粉(All purpose flour) 1又杯1/3（210克），盐1/6茶匙；
2：冰箱冷藏黄油（butter）120克；
3：冷水4大匙左右（60克）；
派馅：
1: 新鲜嫩韭菜1000克洗净切2厘米段。
2: 无皮培根100克切小块。
3: 4个大鸡蛋 （如果是我家bantem的小鸡蛋，得用6个）
4: 185克浓奶油（thick cream）
5: 125克全脂牛奶
6: 30克parmesan起司
做法：
派皮：
1.将1料放一盆里拌匀，然后放入切成小块冰箱冷藏的黄油（图1），用手将面粉抓捏到油里成肉馅样（图2），不要过度。
2.均匀撒上冰水，用叉子拌匀成较大块（图3），轻轻将面团捏到一块成球状（图4），少许面粉案板上，压扁擀开成10英寸饼（图5），接着放入9寸玻璃派烤盘里（图6）。放入冷冻箱冻10分钟，或者冷藏箱30分钟。
3.冰箱取出烤盘，放一张烤箱纸在饼皮上，倒入生大米压重，放入预热190度的烤箱烤10分钟取出（如果不压重就烤，底部饼皮会翘起来，就盛不下所有馅了。所以发挥你的想象，用任何可进烤箱的重物压都行。我是用我的全铸铁锅压的）
派馅：
1.不用油，将1和2料，韭菜，培根在锅中炒熟，培根的盐分会让韭菜出水，尽最大可能泌掉水分，冷却待用。
2.将3，4，5料和上述韭菜培根混合物筷子均匀打散。倒入烤好的饼皮内，撒上parmesan起司入180度烤箱烤30分钟。（我发现我家烤箱190度30分钟有一点点过了，你酌情你家烤箱）
INGREDIENTS:
QUICHE FILLING:
100g rindless bacon, in short, thin strips, cut to cubes.
1000g freshly harvested garden Chinese Chive(also called Society Garlic, Jiu Cai) washed, cut to 2cm length.
4 commercial eggs, if use my home bantem eggs, then use 6.
185g thick cream
125g full cream milk
1/3 cup (30g) shredded parmesan
PASTRY
210g plain flour
120g butter, chilled, cubed
Pinch salt
60g chilled water
METHOD
Step 1
For pastry, mix flour, butter and salt in a food processor until mixture forms crumbs. Knead until smooth. Roll pastry out to 10 inches sheet and put in a 9 inch round glass/ceramic baking tray. Use hand to even the pastry into the tray see pic above. Put tray to freezer for 10 mins.
Step 2
Without oil, heat fry pan in middium heat, put all society garlic and bacon in and stir-fry until the veggie wilts well. it will produce some water, drain water out as much as possible, leave it to cool down.
Step 3
Preheat oven to 190°C. Place the tray in the oven. Line pastry with baking paper. Cover base with rice to weigh down during bake. Bake on the pastry for 10 minutes. Remove paper and rice.
Setp 4
whisker milk, cream, eggs, society garlic & bacon mix well and pour into baked pastry tray. top with parmesan, bake in pre-heated oven 180c for 30 mins.
