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Lorraine quiche

Lorraine quiche, Prescriptions, Any category, Any kitchen, Pastries and desserts, French cuisine, Kish

Ingredients portion 8

Wheat flour 220 g

Butter 175 g

Egg yolk 1 piece

Smoked bacon 300 g

Cream 250ml

Chicken egg 3 pieces

Nutmeg to taste

Cooking instructions 30 minutes

1 For the dough, sieve the flour and a pinch of salt into a bowl, add 150 grams of chopped butter and knead with your hands until the mixture resembles breadcrumbs. Add the egg yolk and a little cold water and knead until the dough is homogenous. Form a ball, wrap in clingfilm and leave in the refrigerator for 30 minutes.

2 Place the dough on a floured surface and roll out. Preheat the oven to 200 degrees centigrade. Place the dough in a 25 cm round deep dish. Put a sheet of parchment on top of the dough and fill with beans or rice so that the dough doesn’t rise as it bakes. Place in the oven for 10 minutes, then remove the paper with the filling and bake for another 3-5 minutes. Reduce the temperature to 180 degrees.

3 Melt the remaining butter in a small pan and fry the diced bacon until golden. Drain on a paper towel.

4 Mix the cream and eggs together, add the nutmeg, salt and spices. Place the bacon on the pastry and top with the egg mixture. Bake for 30 minutes until soft. Leave in the mould for 5 minutes and serve.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .