Quiche Lorraine – Barbara Joubert
on January 5, 2017 in Bake
In December 2013 we had a wonderful holiday in Paris. The one dish that I really enjoyed was this quiche. It is simple with not a lot of ingredients. The secret is to use gruyère cheese and not cheddar cheese. You serve it with a simple green salad with a wonderful mustard vinaigrette.
Preparation time 1 hour minutes
Cook time crust – 20 minutes – with filling 40 – 45 minutes
This must be one of the easiest pastries to make. The secret however is to use unsalted butter. The taste of the pastry is more creamy when using unsalted butter.
100 g (110 ml) unsalted butter, at room temperature
2 x 250 g streaky bacon, cut in small blocks
Pastry Preheat oven to 180 °C. Place flour and butter in food processor. Process until it resembles fine breadcrumbs. Add egg yolk and mix well. Add water spoon by spoon till dough forms. Take dough out of processor and cover with cling film. Place in fridge for 30 minutes to rest. Roll pastry very thin on floured surface. Spray and cook a 40 cm x 4 cm pie dish. Line your pie dish with the pastry and cut the overhanging excess pastry of with a sharp knife. Place a big piece of baking paper in the pie and fill it with dry beans. (keep your dry beans in a bottle to use for further blind baking).
Place in oven and bake for 15 minutes. Take out and remove paper and beans. Please be careful the beans will be very hot. Place back in the oven and bake for a further 5 minutes. Take out of oven and let it cool slightly before you fill it. Filling Heat a non-stick frying pan and add the oil. Add bacon and fry till crispy. Drain on kitchen towel to get rid of the excess fat. Scatter cheese in pie dish and top with fried bacon. Whisk the cream, milk and eggs together. Season with pepper, I don’t use salt as the bacon and cheese could be quite salty. Carefully pour in pie dish and make sure not to spill any over the edge as it could make your pastry soggy. Place in oven and bake for 40 – 45 minutes till the custard is set. Take out of oven and let it cool for about 15 minutes before serving. Serve with fresh rocket.
In Desember 2013 het ons as ‘n familie ‘n wonderlike tyd in Parys, Frankryk deur gebring. Die een dis wat ek werklik baie geniet het was quiche lorriane. Dis ‘n eenvoudige quiche met min bestanddele, maar die geheim is om gruyere kaas en nie cheddarkaas te gebruik nie. Dit word voorgesit saam met ‘n groen slaai met ‘n heerlike mosterd slaaisous.
Voorbereidings tyd 1 uur
Bak tyd kors – 20 minute – en met vulsel 40 – 45 minute
Dit is werlik ‘n baie maklike deeg om te maak. Gebruik ongesoute botter vir ‘n lekker romerige smaak in die deeg.
100 g (110 ml) ongesoute botter, by kamer temperatuur
2 x 250 g strepies spek, in klein blokkies gesny
200 g gruyère kaas, gerasper
Deeg Verhit oond tot 180 °C. Plaas meel en botter in voedselverwerker. Meng tot dit soo fyn broodkrummels lyk. Voeg eiergeel by en meng. Voeg water lepel vir lepel by tot deeg vorm. Haal deeg uit voedselverwerker en maak toe met kleefplastiek. Plaas in yskas vir 30 minute. Rol deeg dun uit meelbestrooide werkvlak. Spuit ‘n 40 cm x 4 cm tertbak met kleefwerende kossproei. Voer bak uit met deeg en sny oortollige deeg af. Plaas in groot stuk bakpapier bo-op deeg en vul met droë bone (stoor jou bone in ‘n bottel om weer te gebruik vir blindbak). Plaas in oond en bak vir 15 minute. Haal uit oond en verwyder bakpapier en bone. Plaas terug in oond en bak vir nog 5 minute. Haal uit en laat afkoel. Vulsel Verhit ‘n kleefwerende pan en voeg olie by. Voeg spek by en braai tot bros. Skep uit en dreineer op kombuispapier. Sprinkel kaas in tertbak en skep spek bo-op kaas. Klits room, melk en eiers saam in mengbak. Geur met swartpeper (ek gebruik nie sout nie, want die spek en kaas bevat sout). Gooi versigtig oor vulsel. Plaas in oond en bak vir 40 – 45 minute tot vla gestol het. haal uit en laat rus vir sowat 15 minute. Sit voor saam met roket.
Tags Lorraine Quiche