Quiche Lorraine – The French classic

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Quiche Lorraine – The French classic

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
1 quiche

Preparation time:
⧗ individual

Grilling time:
individual

Grill(s) & Equipment:
• Grill, foil, pan/DO lid, mold


Ingredients

For the dough:
• 250 g flour type 405
• 0.5 g salt
• 1 egg
• 3 tablespoons milk
• 130 g butter at room temperature

For the filling:
• 200 g bacon, diced
• 1 large onion, diced
• 1/3 leek, cut into julienne
• 250 g cream
• 250 g crème fraiche
• 5 eggs
• Salt
• Pepper
• Nutmeg


More quiches & pies can be found in FIRE&FOOD 02/22!

preparation

Quickly knead the dough from the ingredients listed, wrap it in foil and place it in the refrigerator for 1-2 hours.

Heat a pan or Dutch oven lid on the grill and sauté the bacon and onions. Set aside and allow to cool.

Roll out the dough to fit the ovenproof dish, put it in the greased dish and pull up an edge. Place a piece of baking paper on the bottom and spread dried peas or beans on it for blind baking. Bake in the preheated grill at approx. 180 °C for 15-20 minutes.

In the meantime, mix the cream, crème fraîche and eggs, add the bacon and onions and season the mixture with salt, pepper and nutmeg. Take the quiche dish out of the grill, remove the peas and baking paper and pour in the quiche mixture. Bake for a further 35 minutes at 140 °C.

Recipe by Giuseppe Messina

Giuseppe is an international professional chef with a great passion for regional Bavarian cuisine and a true master of culinary seduction. He presents his dishes in unusual textures and imaginative forms that always tell a story.

Recipe from FIRE&FOOD 02/2022


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