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Tuesday, July 3, 2012

Quiche Lorraine (French)

The most famous and historical savory French tart of all. The mother of all quiches. Filled with lovely cheese, bacon cubes and gently fried onions in a savory shortcrust pastry shell. The most delicious indulgence one could get.

Another nice feat of this quiche, besides its sinfully delicious taste, is the fact that it stays good after even two days as if it was just made. :)

Last year: A different kind of bun in the oven (and no cooking due to continuous morning sickness). :)

Ingredients (for a 23-24 cm tart or springform tin):
  • 225 g flour
  • 100 g butter
  • 25 g grated Parmesan
  • 1/3 teaspoon chili powder
  • 1 large yellow onion (375 g)
  • 1 tablespoon olive oil
  • 150 g bacon cubes (called "lardons" in French)
  • 100 g grated Gouda
  • 2 eggs
  • 300 ml heavy cream (30% fat)
  • 2 tablespoons flour
  • salt

Put the flour, Parmesan and chili powder in a large bowl.

Add the butter, cut into cubes, and mix by hand. Add just a little cold water (2-3 tablespoons) to combine all into a dough. Roll it out and transfer to the baking tin (or directly press it into it), making a border at least 3 cm high:

Put it in the fridge while you prepare the rest. Chop up the onion and fry it in the olive oil, on low heat. In a separate frying pan fry the bacon cubes:

Until the onion is golden and the bacon fried:

Preheat oven to 200 degrees C. Put the tart shell in the oven and bake it blind for 15 minutes, then another 5-10 minutes normal baking until it's golden and crisp:

Put the fried onion in the tart shell, and then the bacon cubes. Top with half of the grated cheese:

Beat the eggs together with the cream, flour and salt to taste and then mix with the remaining grated cheese. Pour the whole thing on top of the tart:

Lower the oven temperature to 150 degrees C. Put the quiche in it and bake it for 45-50 minutes until completely done. Take out, allow to cool a bit and remove from the tin:

Slice and dig in! :)

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