Quiche Lorrain
Quiche Lorrain is the most classical quiche among all other the most classical quiches. Of course, French. Following its authentic recipe, it doesn’t include cheese. However, the cheese quiche has already won the right to exist. And as a real cheese soul, I have undoubtedly chosen this option.
Ingredients:
Butter – 150 g;
Flour – 2 glasses;
Cold water – 2 table spoons;
Salt – ¼ tea spoon;
Bacon – 200 g;
Rosemary or thyme – 2 twigs;
Cheese (traditionally Gryuere but I had Dutch) – 200 g;
Eggs – 3 pc;
20% cream – glass;
Milk – ½ glass;
Nutmeg, ground black pepper.
Step 1
Cut cold butter into cubes and put it into food processor. Add flour and salt.
Step 2
Mix up until crumbs. Not for a long time. Do not let the butter melt.
Step 3
Then add cold water into the dough and mix up again. The dough should be rolled out (or look like a ball). If it doesn’t happen, add another spoon of water.
Step 4
Now the French may anathematize me. But usually, the rolled dough is left in the freezer for half an hour or in the fridge for a couple of hours. Then they finely roll it down. I have made it simple and spread the dough over the baking pan. It’s easier for me and the taste of the pie remains very good.
Step 5
So, we spread the dough over the pan. I do it with fingers. First, I shape the edges, then spread the rest over the bottom. Put it into the oven pre-heated until 180 degrees for 15 minutes.
Step 6
Meanwhile, prepare stuffing. Cut the bacon into thin sticks.
Step 7
Put it onto the dry hot frying pan and immediately pour 3 table spoons of hot water from the kettle. Add rosemary (or thyme) – the choice depends only on your preferences. They are absolutely different. I choose depending on my mood.
Step 8
Heat over the bacon on average heat until the water has completely evaporated. It takes approximately 3-4 minutes. Take out rosemary.
Step 9
While frying bacon, grate cheese on a big grater.
Step 10
Prepare the liquor. Mix up eggs with spatula.
Step 11
Mix them up with milk, cream, nutmeg and black pepper. I don’t add salt because the bacon is salty.
Step 12
Take the dough out of the oven. Spread the beacon over it.
Step 13
Top with cheese.
Step 14
Pour with liquor.
Step 15
Put again into the oven for 30 minutes until it acquires goldish color.
Step 16
It’s going to increase like a fluffy omelet. However, two minutes after we take it from the oven it will get down. It’s normal. You may eat it warm or cold. It might be light dinner or like a starter. It is wonderful.
Bon appetite!
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