How to make Quiche Lorraine ( French pie with smokey bacon :)

AlexFrench Classics, Videos, WTFLeave a Comment

http://www.youtube.com/watch?v=HXOutUUDW98

Video recipe for Dough + Filling of the Quiche Lorraine. This results in a golden brown moist pie stuffed with smokey bacon, eggs and cream. Creamy and delicious !

Ingredients
—————

For the Dough :
– 300g flour (simple one T55)
– 150g butter
– 1/2 teaspoon of salt
– 8cl milk ( 2 drips, you may watch the video for an example)

For the Filling :
– 3 eggs
– 1 cup milk (20cl)
– 1 cup double cream (20cl)
– 300g smokey bacon in thick slices

Cookware
————–
– Frying pan
– Pie dish
– Baking paper
– Rolling pin
– Knife (if needed for the bacon)
– Bowl

Instructions
—————-

Making the dough :
– Big bowl : add 300g of flour
– Add the salt
– Soften the butter in microwave ( 20s)
– Mix gently with the tip of your finger
– Add a drip of milk
– Mix gently with the tip of your finger
– Add a drip of milk (lol: yes i did “copy paste”)
– The dough should be soft and not overworked : this way, it will be crumbly out of the oven.
– Place it between two sheets of baking paper
– Spread it to 3 – 4 mm thick
– Cover the pie dish and remove the upper layer
– Prick the pastry so that it doesn’t rise (you can even put some dry beans on the pastry to prevent it)
– Bake in oven 20 minutes at 200°C or 400°F
– This is called in french “Cuire à Blanc” ( pre cook a pastry )

Making the filling
– Cut the smokey bacon into small pieces ( dice it 🙂
– In a bowl : 3 eggs
– Add the cup of milk and the cup of double cream
– Season with salt and pepper
– Fill the pre cooked pastry with dices of bacon
– Pour the creamy liquid on top.
– Bake in oven for at least 45 minutes at 200°C or 400°F
– Low position in the oven allows the dough to taste better
– It comes swollen but after 15 – 30 min, it will subside…

Very simple dish, easy to make and it can be kept in fridge for a few days.
When you come back after a long day of work, a slice of Quiche lorraine with salad is a prefect easy-quick-and-tasty dish.

Hope you enjoy this recipe

Gab

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