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Quiche Lorraine - "open pie" with cream

Quiche Lorraine -


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Dough preparation

Knead the flour with very cold butter and add a little salt.

Add 2 whole eggs and 50 ml of very cold water.

We cover with fat and flour a tart tray or a cake form with a detachable edge. Spread the dough in the form, press with your fingers the dough from the inside to the outside, raising a small support edge.

With a fork we make a few holes in the dough. Put the dough in the preheated oven for 5 minutes.

Place the prepared ingredients on top of the dough. Mix the sour cream with the egg, the grated cheese and pour it over the dough.

Place sliced ​​onions and red pepper on top.

We place the 4 slices of smoked chop whole on top of the tart. Bake Lorraine Quiche for 35-40 minutes (moderate heat). Quiche is served cold, as an appetizer, for lunch, dinner or even as a snack.



Lorraine quiche with bacon.

Quiche Lorraine is a savory tart with a base of fragrant dough (brisée) and egg cream and cream filling, ideal for picnics or evening snacks. It is very easy to make despite the fact that the recipe seems long. You can make the brisée dough yourself or buy it from supermarkets, it is refrigerated, on the shelves with fresh pasta, yeast and semi-prepared products. I deviated from the original recipe, the idea does not belong to me, I had seen it on TV and then I put it into practice, by adding dried tomatoes in the brisée dough. The addition of dried tomatoes is optional, if you give them up it is possible that the dough may require more water when kneading. The rest of the ingredients remain unchanged. There are a lot of quiche recipes, the technique I share with you is to get a tart with a crispy crust, the filling being wet has a tendency to soften it. You can opt for a smoked bacon instead of bacon, I don't really like smoked so I don't use them in dishes.

  • 200 gr flour
  • 100 gr very cold butter, cut into cubes
  • 5 pieces of dried tomatoes (optional)
  • 70 ml of ice cold water
  • salt
  • 300 ml cooking cream (over 33% fat)
  • 1 tablespoon full of fermented cream
  • 150 gr non-smoked pancetta (or smoked bacon)
  • 120 gr gruyère cheese
  • 1 egg + 3 egg yolks
  • salt pepper
  • ground nutmeg
  1. Prepare all the ingredients for the dough.
  2. In a food processor (processor) put the flour, salt and butter cubes.
  3. Give short pulses until they turn into crumbs.
  4. Thoroughly wipe the oiled tomatoes, dab with kitchen towels until they are almost wilted. Then chop them with a knife, as fine as possible.
  5. Add the dried tomatoes to the food processor and give a few short pulses again.
  6. With the blades of the robot moving, pour ice cold water on top, one spoon at a time. When the dough comes off the walls and forms a ball, it is ready. Careful! The amount of water required is not always the same, it varies depending on the humidity of the ingredients.
  7. Remove the dough on a lightly floured work surface, shape it into a ball and wrap it in cling film. Refrigerate for 30 to 40 minutes.
  8. Meanwhile, prepare a baking tin with a diameter of 24, low. Today I chose one with a little higher walls, but I was wrong. Grease it with a thin layer of butter and line it with baking paper.
  9. Cut the bacon into cubes the size of some dice, grate the Gruyèr cheese on a large grater.
  10. At the end of the time, roll out the dough sheet with a rolling pin, in a state of 3-4 mm.
  11. Roll all the dough on the rolling pin and place it over the form so that it covers the walls as well. Cut and remove excess dough. Prick the dough with a fork.
  12. Preheat the oven to 190 degrees.
  13. Place another sheet of baking sheet over the dough spread out in the form and place in the tray dry beans or dried chickpeas, so as to make the tart difficult, not to let the dough swell when baked. This technique is called & # 8222baking in the blind & # 8221. I used some ceramic balls, they can be found in specialty shops, but we also get the same result with dried beans. The beans used are recycled, they last indefinitely.
  14. Bake the crust at 190 degrees for 15 minutes.
  15. Meanwhile, prepare the filling: fry the diced bacon in a pan, without adding oil. When they become crispy, gather them with a whisk and transfer them to a kitchen towel to absorb the excess fat.
  16. Separate 3 egg yolks from the egg whites.
  17. In a large bowl, beat the whole eggs with the yolks and then add the cooking cream, a tablespoon full of fermented sour cream, a pinch of salt, pepper and a quarter teaspoon of ground nutmeg. Beat well with a whisk until it gets the consistency of a cream.
  18. Lightly beat the remaining egg whites.
  19. After 15 minutes, remove the tart crust, remove the beans together with the baking paper.
  20. Reduce the oven to 170 degrees.
  21. Grease the crust well inside, with the help of a silicone brush, with the beaten egg whites. Work quickly, the egg white in contact with the hot crust will coagulate. You need to get a transparent and even film. This technique has the role of sealing the dough crust, in this way we obtain a crispy crust and a fluffy filling.
  22. Put the form back in the oven for 5 minutes.
  23. After the 5 minutes have elapsed, take the form out of the oven and sprinkle grated cheese on its bottom, then carefully pour the egg cream and cream. Sprinkle the diced bacon on top.
  24. Bake at 170 degrees, 15-20 minutes, until it coagulates and takes on a copper color from place to place. I had country eggs and they colored my dish in intense yellow.
  25. Remove and allow to cool on a kitchen grill. It is consumed lukewarm.

Lorraine Quiche, Quiche with Cheese & # 038 a science knife tip

If the Almighty wanted us to eat only pork steak (for example), it didn't give us a sense of taste. Wow and he certainly wouldn't have made it as complex as it is. Because in our mouth alone there are about 10,000 aroma receptors. A whole madness and a huge universe. If it's to stand crooked and judge right.

And if we are just as crooked and judge just as right, it is a pity not to enjoy all these receivers that, in time, how, somehow, we manage to lose in proportion of 50 percent.

Sour, salty, sweet, bitter and umami (which describes, according to Japanese professor Kikunae Ikeda, the rich, delicious taste of some foods, which we all know, but which is difficult to describe in words) are the five tastes perceived by our mouth, the mind being the one that & # 8211 then & # 8211 deciphers all the counterbalanced ingredients in a perfect preparation, the balance between them and the joy that a good food gives us.

The sense of taste is more than interesting because it puts the mind to work in trying to discover everything that is hidden in the plate in front of us, the simple gesture of tasting as many dishes, drinks, soups or sauces as we have the ability to refine this sense.

And so we will be able to find the "quoi" of je ne sais quoi & # 8211 that some dishes have completely.

About the same with the nut well hidden between the "folds" of cream and egg of Quiche Lorraine and the Quiche with four kinds of cheese that came out impeccably. And that doesn't even consume too much time if you already have the dough in the fridge.

PS. We will focus later on the recipe for Quiche Lorraine, and we will deal with the cheesecake in a few days. Good? : *


Hostess on the note

  1. To create the pastry effect, you do not have to rub the butter and flour to the end. Stir a little, send immediately to the refrigerator.
  2. As an alternative to filling, you can use sour cream (it is important to use natural, to avoid clotting).
  3. If you do not like to eat for a long time, you can use 3-4 layers of Armenian lavash instead. To do this, put in the form of pita bread and put on it filling.

Therefore, the cake can be both a separate plate on the dinner table and a pleasant addition to a festive dinner.

After such a dinner, she will certainly not be dissatisfied.

And if you like fish, then you should not refuse such a filling for French pastries.


The best quiche recipes you can try at home

Quiche is a savory tart from French cuisine based on eggs and cream, in combination with cheese, meat or vegetables. We offer you some delicious recipes, which are very easy to cook.

Quiche with leeks and leurd

A savory tart with eggs, leeks and leurd is perfect for holiday or weekend mornings. It cooks quickly and you can enjoy it with a large salad.

ingredients

  • dough dough
  • 2 tablespoons olive oil
  • 4 pieces of leeks
  • leurd leaves
  • salt
  • pepper
  • thyme
  • 3 eggs
  • 2 cups of milk
  • favorite cheese (cheddar, emmentaler, feta, parmesan, moldy).

Method of preparation

Spread the dough on a tray and bake for 10 minutes or until it forms a crust.

Saute the leeks for 5 minutes with a little oil, then add the chopped leurda and leave it on the fire for another minute. Season with salt, pepper and thyme.

Beat the eggs with the milk and grated or crushed cheese, then mix with the leeks and leurda.

Pour the composition over the dough and put the tray in the oven for 45 minutes.

Gluten-free quiche with spinach and parmesan

It’s a perfect savory tart for breakfast or a tasty weekend brunch. See what secret ingredient replaces flour to get the best gluten-free omelette!

Crust ingredients:

  • 1 tablespoon olive oil
  • 1 teaspoon crushed garlic
  • 1 cup millet, washed well
  • 2 cups of water
  • A little salt and pepper

Ingredients for the filling:

  • 8 eggs
  • 1/3 cup ricotta
  • 1/4 cup milk
  • Salt
  • Pepper
  • 1/2 tablespoon olive oil
  • 1 finely chopped onion
  • 5 cloves of crushed garlic
  • Sage
  • Rosemary
  • 4 cups of baby spinach
  • 1/4 cup parmesan

Method of preparation:

Fry the garlic in olive oil for a few seconds, then add the millet, stirring well for 3 minutes to add a little color.

Then pour the water and season, cover with a lid and simmer for 15-20 minutes without stirring at all.

The oven is preheated to 175 degrees Celsius.

After the millet is cooked, mix it with a fork and press it into a tart pan greased with a little oil. Grease the millet crust with a little oil and leave it in the oven for 10-12 minutes.

While the crust is being made, mix the eggs in a bowl, then add the ricotta, milk, salt and pepper in turn.

Quickly fry the onion in a pan, then add the garlic, sage, rosemary and spinach leaves. Leave it on the fire for a few minutes until the spinach is soft, then mix it with the eggs.

Pour the composition over the millet crust, then put it completely in the oven for 30-40 minutes.

Sprinkle Parmesan cheese in the last minutes and leave it in the oven for a few more minutes.

Before slicing the quiche, you have to let it cool for 10 minutes.

Mini quiche - recipe recommended by Lorraine Pascale

Well-known chef Lorraine Pascale offers a quick and low-calorie solution for a delicious quiche. She uses thin sheets of pie to reduce the calories in buttery dough.

Ingredient:

  • 1 pack of thin pastry sheets (filo pastry)
  • 6 eggs
  • 2 green onions
  • 3 dried cherry tomatoes
  • 3 tablespoons light cream
  • sea ​​salt
  • pepper
  • 150 g goat cheese or other assortment
  • oil

Method of preparation:

You need a special muffin tray. Make sure it is well greased with oil. Lay thin sheets on the table and cut them into squares. Separate the sheets, then place two on top of each other, but not overlapping perfectly, but in the shape of a star. Put them in the form of muffins and stuff the sheets so that they take the shape of a basket.

Separately, in a bowl, beat the six eggs, cut the green onion into small pieces and mix it with the eggs. Add the finely chopped sun-dried tomatoes. Season with salt and pepper, then add three tablespoons of cream and mix well.

Pour the filling into the already prepared baskets, and at the end, put a piece of goat cheese, Emmentaler or Parmesan cheese on top. Spray over slightly oiled tarts and place the tray in the oven at 180 degrees Celsius for 15-20 minutes.

Quiche Lorraine

Even though in the beginning it did not contain ham, now Lorraine quiche is one of the most sought after recipes and goes great with cherry tomatoes or a salad.

Ingredient:

  • 400 grams of tender dough
  • 50 grams of butter
  • 3 eggs
  • 400 milliliters of liquid cream
  • 400 grams of white onions
  • bacon, in the desired amount
  • salt
  • pepper
  • nutmeg
  • dill

Method of preparation:

Cut the onion and bacon into cubes, then fry in a little oil. Eggs and liquid cream are mixed in a bowl. Spread the dough on a tray and bake for 10 minutes or until it forms a crust. Then remove, put the composition of bacon, onion, sour cream with egg, butter and dill. Everything is put in the oven for approx. 15 minutes. Serve with salad mix.


Three dough recipes for quiche

Quiche is a French savory tart, but now prepared to taste, with various ingredients.

Today we offer you three dough recipes that fit well with this tart, respectively:

for variant no. 1, you need:

  • 100 g of diced cold butter, at least 80% fat
  • 200 g of flour
  • a pinch of salt
  • 2-3 tablespoons of very cold water

for variant no. 2, you need:

  • 125 g of cold butter, at least 65% fat, cut into cubes
  • 300 g of flour
  • an egg yolk
  • 50 ml of very cold water

for variant no. 3, you need:

  • 125 g of cold butter, at least 80% fat, cut into cubes
  • a pinch of salt
  • an egg yolk
  • cream, enough to bind the dough.

The preparation is invariably the same: mix the flour and salt with the butter, using your fingertips, until you get some crumbs. Then add, depending on the chosen recipe, the yolk, and mix, then add the water or cream.

Shape the ball into a dough, wrap it in cling film and leave it in the fridge for 30 to 60 minutes.

Once the dough is removed from the fridge, it is spread on a surface on which you have sprinkled a little flour and it is spread with the rolling pin.

If you used very cold water, you can roll out the dough immediately after cooking and transfer it to the baking tray greased with butter and lined with flour. Refrigerate the pan for at least 30 minutes.


Quiche with zucchini and salted cheese

That you never know when the storm hits you and hits you, and it shakes your wrists that you forget all the rescue techniques you read in the books. And you, sensitive being, realize that that purple raincoat and rubber boots with flowers won't keep you dry from such a tumult. That you need more than the little eaves under which you have sat comfortably so far, waiting for the wind and rain to pass. And then you have the courage. And you fuck the storm. Don't make yourself a rain bucket! Get out from under the eaves and walk down the sidewalk. And you take the wind in your chest, and you step on all the ponds, you close that protective umbrella and you waltz happily through the rain. And you say in your mind, wet to the skin, that after this dance, the sun will surely rise.

Because you never know when the storm will hit you need good dance shoes so you can feel comfortable under the flood. People say that if you believe with your whole being, the music starts to be heard…

And on this flood I found my good shoes in the kitchen, played loud music and made dough & # 8230

Quiche with zucchini and salted cheese

Ingredients for 6 servings (20cm tray)

For the dough:

  • 125g cold butter
  • 250g flour
  • ¼ teaspoon baking powder
  • 1 or
  • 40ml cold water
  • a pinch of salt

For the filling:

  • 1 zucchini
  • ½ yellow onion
  • 150g salted cheese
  • 2 eggs
  • 150ml cooking cream (32% fat)
  • dried or fresh thyme (your choice)
  • salt
  • pepper

Method of preparation:

Start with the dough. It needs to stay cold for at least 30 minutes after you make it out of flour mixed with baking powder and a pinch of salt, over which you put the diced cold butter and knead it with your fingers until the mixture becomes sandy. Add water and egg and mix until you form a dough. Wrap it in cling film and refrigerate.

(Time to look out the window to drive away the storm clouds…)

After 30 minutes, roll out the dough into a 3-4mm thin sheet, place it in the pan and place baking paper and weights (or beans / chickpeas / rice) on top of it. Bake blind for 15 minutes at 180C. Then another 5 minutes without weights on top.

In the meantime, you're already taking care of the sliced ​​zucchini and onion. Put them in a hot pan with a little oil, salt and pepper. And you brown them. Not too loud! (enough to soften them a bit). Take them out on a plate and leave them to cool.

In a bowl, beat eggs with sour cream, thyme, salt and pepper.

On the base of the tart dough, place the pieces of salted cheese (broken with your fingers). Then pour the mixture with egg and cream and place slices of zucchini and onion on top.

And put everything back in the oven. At least 30-35 minutes until nicely browned and a knife stuck in the middle of the quiche will come out with a clean blade.

Related posts

Childhood cake & # 8230Apple cake

Simple tart with apples, ricotta and rosemary

Quiche with mushrooms and Camembert

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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CHOCOLATE AND VANILLA IN WWW

ALINA THE MOUNTAINS

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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Sophisticated: Quiche with three cheeses and sun-dried tomatoes

It is not known exactly who invented the first Quiche Lorraine (the mother of quiches). Germans or French. What is certain is that, as its name suggests, the tart was born in the Lorraine area of ​​France, populated by a population not neglected by ethnic Germans.

Whoever it was who kneaded the first dough with butter and prepared the filling with egg and cream so loved all over the world, doesn't even matter to us. We eat it with the same pleasure, filled with anything and, although many say it is a rustic tart, it doesn't seem like a peasant invention, but rather a "princely" one.

If you look in the fridge and find all kinds of leftovers that you don't know exactly what to do with, don't let the idea of ​​a tart run out of your mind. It is sophisticated and good, it can be eaten for breakfast, brunch, lunch or dinner, hot or cold, as it is or accompanied by a fresh salad of green leaves. It fills the hungry bellies and creates great satisfaction. Especially since, although it seems complicated, it is not at all difficult to prepare. Especially if, one day in time, you kneaded and put in the freezer a piece (reg. Piece) of tender dough with butter, which saves you effort. And it helps you save time.

QUICHE WITH THREE CHEESE AND SUNDY TOMATOES

Ingredients for a medium quiche:

* A crust of tender dough with butter prepared as HERE

* One piece (about 20 grams) of FETA cheese, one of Cheddar and one of Parmesan (the quantities can be even smaller and you can use any cheese you have at hand)

* 4 sun-dried or semi-dehydrated tomatoes from oil

* 1/2 teaspoon dried oregano

* 3 tablespoons sour cream

1.Prepare the dough crust.

2. While the crust is in the oven, mix the beaten eggs with the cream and milk in a bowl.

3.Cut the tomatoes into cubes as small as possible and add them to the mixture with milk, cream and eggs.

4. In the same mixture, add the chopped feta cheese, cheddar and grated Parmesan cheese on a small grater. Mix everything and add the oregano

5. Taste (I taste everything - from fillings to raw doughs) and it goes well with pepper and salt, but be careful with salt because both tomatoes and cheeses are salty.

6.After the crust has baked for 20 minutes, take it out of the oven, pour the mixture into the dough form and put the tart back in the oven for 30-35 minutes, at 200 degrees, until you go crazy with the flavor and get a golden color.


In defense of a quiche. Be with tender dough and lots of cheese

I don't know how, but in recent years quiche has lost its notoriety. And it's really the best thing I know about fruit tarts. Probably because they ate too many cold tarts with a questionable crust and aqueous fillings under the quiche label. But these have nothing to do with a real quiche, born somewhere on the border between Germany and France, with fragile dough and rich filling made with sour cream and cheese (yes, quiche is not for dieters!).

If you don't want to adopt it with the pompous name of quiche, call it salty tart, but don't give it up. You will enjoy the mornings, lunches and dinners, the meals alone or the ones you share with others and no matter how laborious it may seem to knead its dough and bake it for almost an hour, the end is worth the wait.

And there's something else that keeps me coming back to him: he doesn't need fixed recipes. If you have butter, cream and eggs, the rest is just creativity.

Quiche with onions and trio of cheeses

For kneaded dough with your fingers 150g butter (I use butter with 80% fat) in 200g flour mixed with a pinch of salt. When it comes to look like a sandy mixture I put 4 tablespoons cold water and I gather everything in a dough that I leave to cool for about 30 minutes (or until it hardens). There is enough dough to cover a tart tray with a diameter of 20-22cm.

I bake it blindly (ie I put it with baking paper and weights on top for 15 minutes, then another 10 minutes without weights) at 180C in my ventilated oven.

In the meantime, I have enough time to harden 2-3 sliced ​​red onions (enough to soften them a bit) and cut the cheese with mold into cubes, grate Gruyere and rummage for some smoked cheese (in total about 200g cheese in varying proportions).

When the dough is baked place the onion on top, then the cheeses and pour a mixture of 2 beaten eggs with 220ml fat cream for cooking, salt and pepper. The quiche needs another 40 & # 8211 45 minutes at 160C, until the egg and cream mixture thickens, swells and browns nicely on the surface.

Ideally, you need to let the quiche cool before you cut it. I basically steal the first hot slice.

Related posts

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Chocolate and Vanilla on the WWW

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CHOCOLATE AND VANILLA IN WWW

ALINA THE MOUNTAINS

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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Quiche lorraine - the simplest recipe

When you hear about a dish inspired by French cuisine, you are thinking of something very complex, right? Well, this is not the case with this Lorraine quiche recipe. On the contrary, it is a very simple dish, which you can make as breakfast or brunch for the whole family.

Quiche lorraine is nothing but an omelette with bacon and cheese, based on tart dough, browned in the oven. It is not difficult to make, but it requires some patience, because the dough must once stand alone in the oven, and then & icirc together with the eggs.

  • 400 g tart dough
  • 200 g bacon
  • 85 g cheese (cheddar)
  • 3 eggs
  • 275 ml liquid cream
  • salt
  • pepper
  • nutmeg

Powder the work surface with flour and spread the dough with a rolling pin. Transfer the dough to a tart pan and make sure it covers the edges of the pan as well. Cut off the excess dough that comes out.

Place the tray in the preheated oven at 170 degrees for 15-20 minutes or until browned on the edges.

Cut the bacon into cubes and put it in a pan on the fire. When browned, drain the excess oil and place the bacon on top of the dough. Beat the eggs with a pinch of salt, pepper and a little nutmeg. Pour the liquid cream and mix well.

Pour the egg mixture over the dough and bacon. At the end, cut the cheese into small cubes and sprinkle over the eggs. Put the tray in the oven for 30-35 minutes, or until the eggs have coagulated.

Allow to cool for a few minutes, then serve with fresh vegetables.


Video: Αλμυρή τάρτα φόρμας. foodaholics