As always, interpreting even the most popular cuisines, especially if talking about pastry I re-read several sources. A classic recipe is all you need for a perfect weekend brunch. For today I have chosen an absolutely classical and incredible Quiche Lorraine recipe. Actually, I love all kinds of quiches because they can be prepared for any meals.
In the general classic version, talking about the French version of an authentic Quiche Lorraine, you will never find fried onion, which can often be found in quiches outside of France, nor cheese, with which many associate this decadent Quiche Lorraine. These ingredients can be found in many other quiches, but never in this! Being native from Lorraine, this cake includes only a shortcrust pastry base, a creamy mixture with eggs, which serves as a tender base, and bacon. And that’s all! This combination will give you a feeling of true pleasure. Neither Escoffier, nor Robuchon, nor other authoritative Chefs put anything more in the traditional Quiche Lorraine. Here is the version of the best Quiche Lorraine cooked by me.
For note, an authentic quiche is always baked in a high springform tin. It can have straight sides, or it can have corrugated one, but always high! In its absence, you can bake your quiche in the cake form. This will be more correct than baking it in a usual form for a pie or tart. All other pastries, baked in low forms, are not traditional and do not have the right to be called a quiche. In low forms, you will never feel that wonderful creamy and smooth egg-cream mass. Which is slightly springy on top and incredibly succulent inside.
How to make a shortcrust pastry?
This shortcrust pastry recipe is the best of all I had tasted to bake. The best flavor, aroma and very easy to work with. You can make the shortcrust pastry in double quantity and freeze one part. It can be stored in the refrigerator for 1 week or in the freezer for a few months. This shortcrust pastry is so easy to do that I do not recommend to use a kitchen robot, in order not to overmix the dough.
First, I start mixing all dry ingredients. In a cold bowl mix one cup of sifted flour, one tablespoon of salt and one teaspoon of sugar. Mix well all ingredients and slowly add 2 egg yolk, one by one, and 3 oz of unsalted butter. Crush the butter and yolk into the flour, then add 4 tbsp of ice water. Do not knead the dough, just mix well. Make a ball, and wrap it in a piece of cling film. Leave the pastry in the refrigerator to rest for about 30 minutes or one hour. It happened that I didn’t have enough time to wait so I started working with pastry immediately.
How to make Quiche Lorraine?
I opt for an improved version of the Quiche Lorraine, even with not much deviation from the classics recipe. If onion I painlessly refused, then when it comes to cheese, I could not resist. I love to use much cheese in my quiches, all kinds of them, that why I couldn’t deprive myself of such pleasure. So I added some grated parmesan!
When it comes to quiches, to make the process faster I always start with the dough. Roll out the pastry 0,3-0,4 cm thick, place it carefully in a form and prick it with a fork. Cover the base of the pastry with baking parchment paper and then fill it with weight (rice, beans or whatever you haver). Place on a roasting pan and bake for 15 minutes at 400°F( 200°C). Then remove the weight and return to the oven for another five minutes to cook the base of the dough.
While the shortcrust pastry is baked, prepare the filling. Fry 7 oz of bacon till it gets golden brown and crispy. I do not love the taste of grease, that is why after frying I drain it on paper towels. At the same time whisk 6 whole eggs with 10 oz of sour cream. Add to this mixture fried bacon and ½ cup of grated parmesan. You can use any kind of cheese you love or have in your fridge. Mix together all the ingredients, slowly.
Pour the filling on the base of the pastry. Return the quiche into the oven lowering the temperature to 350°F ( 180°C). Bake for another 40-45 minutes until it gets brown and the filling sets down.
Remove the delightful and yummy color Quiche Lorraine from the oven and leave it to cool down.
- For the dough, all ingredients should be cold. Before you start to work with pastry you can even put a bowl in the refrigerator.
- First, mix all dry ingredients. Do not throw a whole piece of butter into flour! Before mixing with flour, cut the butter into cubes. Then refrigerate it for about 15 minutes.
- Do not let the ingredients to heat up. Work fast with dough.
- This shortcrust pastry does not need to be kneaded! Just mix all ingredients. Visible tiny bits of butter are what you need. They make the pastry soft and supple.
- In order to remove the cake easily from the form, use high springform tin.
- Even already done Quiche Lorraine could be frozen for about 3 months. Just leave it cool completely and wrap in cling film.
- Quiche Lorraine could be served as an aside dish with a fresh salad.
Classic Quiche Lorraine
- rubber spatula
- baking pan
- parchment paper
- springform tin
For the shortcrust pastry:
- 1 cup flour
- 2 egg yolks
- 3 oz unsalted butter
- 1 tbsp sea salt
- 1 tsp sugar
- 4 tbsp ice water
For the filling:
- 7 oz bacon
- 6 eggs
- 10 oz sour cream
- 1/2 cup parmesan
- Mixing all dry ingredients: 1 cup of sifted flour, 1 tbsp of salt and 1 tsp of sugar.
- Crush 3 oz unsalted butter and 2 egg yolk into the flour.
- Add 4 tbsp of ice water and mix well.
- Make a ball, wrap it in a piece of cling film and leave it to rest in the fridge for about 30 minutes/1 hour. If do not have enough time to wait to start working with pastry immediately.
- Roll out the pastry 0,3-0,4 cm thick, place it carefully in a form and prick it with a fork.
- Cover the base of the pastry with baking parchment paper, then fill it with weight (rice, beans or whatever you have) and bake it for 15 minutes at 400°F( 200°C). Then remove the weight and baking parchment paper and return to the oven for another five minutes to cook the base.
- Fry 7 oz of bacon. Drain it on paper towels if needed.
- Whisk 6 whole eggs with 10 oz of sour cream.
- Add to egg mixture fried bacon and ½ cup of grated parmesan.
- Mix slowly all ingredients together.
- Pour over the filling on the base of the pastry.
- Lower the temperature at 350°F ( 180°C). Bake Quiche Lorraine for another 40-45 minutes.
- When it gets brown, remove from the oven and leave to cool down for at least half an hour.
- Remove delicious Quiche Lorraine from the springform tin and serve it with fresh salad.