Quiche Lorraine

A Quiche Lorraine is light and delicious for lunch with friends and family. It also tastes good cold when the guests have gone, that is if there’s anymore left. Originally there should not be cheese in the French classic, but cheese fits very well to this quiche and  I had some leftovers of red cheddar and a little mozzarella in the fridge, a quite excellent choice. The crust got a little extra crunch, as I ran out of all purpose flour, fortunately a bag of wholemeal flour was hidden in my cabinet. You can choose to make a straight-up version without wholemeal flour and cheese … but what’s the fun of it? At least in regards to the cheese.

QUICHE LORRAINE
4-8 SERVINGS.

CRUST:
120G FLOUR
30 G WHOLEMEAL FLOUR
75G COLD BUTTER
1 EGG YOLK
½ TSP. SALT
1-2 TBSP. WATER

Mix flour and salt and add the butter, cut into smaller cubes. If you have a food processor or blender, use it to blitz the ingredients to course meal.

Collect the dough with the egg yolk and water until it just sticks together.

Form the dough into a ball and press it slightly flat, then it is easier to roll out.

Put it in a freezer bag and place it in the frigde for ½-1 hour.

Preheat oven to 200 degrees celsius.

Roll the dough out to a size so that it hangs slightly over the edge of the dish, the dough shrinks during baking. Use a tincast pie dish, it roasts the dough instead dishes of ceramic that boil it.

Blind bake the dough for 10 min.

If you have ceramic baking beans, please use them or you can use dried beans, it weighs down the dough so that it does not puff up and create too large air pockets. If you use the beans, place a piece of baking paper between the beans and the dough, it is easier to remove the beans and they do not stick to the dough. Scrunch up the baking paper up a couple of times to make it less rigid and easier to form to the edges of the pie dish.

Cut off the excess dough before baking by pressing a knife at an angle down towards the edge of the dish.

FILLING:
200 G CUBED BACON RASHERS, ALMOST DONE
75 G GRATED CHEESE AND 25 G EXTRA FOR THE TOPPING.

Distribute the filling on the blind baked crust.

EGG MIXTURE:
3 EGGS
1.5 DL HEAVY CREAM 38%
1.5 DL MILK
½ TSP. GRATED NUTMEG
FRESHLY GROUND PEPPER

Mix eggs, cream, milk and spices together and distribute it over the filling.

Sprinkle the rest of the cheese on top.

Bake the quiche, until the egg mixture has set and the top is nicely golden, for approx. 25-30 minutes at 200 degrees celsius.

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