Quiche lorraine, the classic, step by step, make and freeze

Quiche Lorraine, the classic recipe to make this pie with cheese and bacon and an easy 4-ingredient dough. Follow the steps without errors

Quiche Lorraine, the classic, with cheese and bacon

BY Cris Muratori, from Bake and Cake Gourmetwebsite for recipes, menus and shopping lists.

• See how to assemble your personalized menu of the week, of the month, Free, HERE.
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• PORTION: 2 – to see the recipe for 4, 6 or 8 people click HERE.
• TOOLS: 1 removable ring mould, 1 bowl, 1 grater, 1 frying pan, 1 cutting board.
• EQUIPMENT: conventional

TO SEE THE RECIPE OF ONLY CAKE DOUGH FOR QUICHE AND OTHER OPEN CAKES, CLICK HERE AND SEE IT ON THE GROUND TASTE.

INGREDIENTS *CLICK TO ACCESS THE SHOPPING LIST

Dough for QUICHE and other open cakes:

• 0.75 cups of wheat flour tea
• 50 g of cold butter
• ½ teaspoon salt
• 25 ml of ice cold water

Egg Custard Filling:

• 65 ml of fresh cream or canned cream
• 2 large eggs
• Salt to taste (optional)
• pepper to taste
• Nutmeg (optional), grated.

Complements – Quiche Lorraine:

• 90 g Gruyère, grated
• 50 g of diced bacon

PRE-PREPARATION:

1. Separate recipe ingredients and utensils.
2. This quiche recipe makes a small quiche, 18 to 20 cm in diameter.
3. Grate the cheese on the grater, coarse side.
4. Remove the skin from the bacon and cut it into cubes.

PREPARATION:

OPEN CAKE DUST – SWEET OR SALTY

1. Mix the cold butter, salt and flour to obtain a farofa.
2. Don’t manipulate the dough too much, as the intention is only to mix the ingredients.
3. Add half of the cold water and, if necessary, the rest gradually, until a homogeneous mass is formed that does not stick to your hands.
4. Open the dough, first with a rolling pin, between two sheets of plastic, leaving a thickness of 0.05 mm and with a diameter sufficient to cover the bottom and the sides with some space.
5. Remove the plastic, arrange the dough in the mould/s and continue with your hands until you obtain a thin thickness at the base, with the edges reinforced and a little higher than the mould – the dough “shrinks” during cooking.
6. Cover with contact film, level well.
7. Take to freeze for 60 minutes or until very firm and stiff.

OPEN CAKE DUST – SWEET OR SALTY – Cooking:

1. Preheat the oven to 170°C.
2. Take the dough out of the fridge, remove the plastic in contact.
3. Make holes in the bottom of the dough with a fork.
4. Line with aluminum foil or parchment paper.
5. Put a weight on top, it could be raw beans.
6. Cook for about 15 minutes – sufficient for cooking the pasta – opaque and white.
7. Remove weight and paper.
8. Continue to cook for another 5 to 10 minutes, until just starting to brown.
9. Remove the dough from the oven, let it cool to room temperature.

EGG CREAM FILLING:

1. In a bowl mix the eggs with the cream, season with a little salt, pepper and nutmeg (optional). Beat to mix well.

QUICHE LORRAINE – EGG CREAM AND ASSEMBLY:

1. Preheat the oven to 180°C.
2. Put the bacon cubes in a pan and bring to medium heat, stirring occasionally until they are golden on the surface.
3. Remove from heat.
4. Distribute the grated gruyere on the base of the dough.
5. Then arrange the bacon cubes, spreading them well.
6. And finally add the egg cream.

QUICHE LORRAINE (BAKED)

1. Bake in a preheated oven at 180°C until firm – monitor after 15 minutes in the oven and pay attention to the sweet spot, which ensures your produce does not dry out.
2. The sweet spot is when the filling is soft on top, but when shaken it doesn’t churn, because the inside is roasted. Do the test to check the inside: if the toothpick comes out dry, it’s ready.
3. When you reach the sweet spot, remove from the oven.
4. If not serving immediately, let it cool to room temperature.
5. Once cooked, the quiche can be refrigerated or frozen, covered.
6. To serve, place in a preheated oven at 160°C, the time necessary for it to heat up and/or completely thaw.

FINISHING AND ASSEMBLY:

1. Unmold the quiche lorraine and serve in pieces at room temperature or lukewarm.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.