December 2, 2012

Taste of France - Ouiche Lorraine tutorial

Quiche Lorraine is typical French savoury open pie with filling of custard, bacon, onion and cheese. There are many variants of quiche today. It's delicious warm or cold. I like to top up mine with tomatoes and serve it room temperature with salad.

It's not difficult to make it at home and it tastes so much better then store-bought.

So if you feel like cooking lets get started :)

You will need:


Base Short pastry:
200g plain flour
100g butter, cold cut into pieces
50ml cold water
1/4tsp. salt

220ml milk
150ml cream
5 eggs
1/2tsp. salt
70g cheese, grated
70g onion, minced
70g bacon, chopped 
1 Tbsp. oil
1 tomato, sliced

First make a short pastry. Mix all ingredients by hand just until combine and form the dough into a disk. Wrap in cling film and refrigerate 1 hour. 
When the dough is nice and cold roll out on floured surface and transfer into round 25cm or 10inch tart pan. Let it rest in refrigerator at least 1hour. Dough needs to be cold before it goes into the oven to prevent shrinking.

Now it's time to prebake the pastry often called "bake blind" this will ensure that pastry is cooked and prevents shrinking. Fill the tart with foil and uncooked rice or beans.

Bake 170C for 14 min. Then remove the foil/rice and bake for another 4 min. It should be in light color.

For the filling:
Saute onion and bacon in the pan with 1Tbsp. oil. Add this mixture into prebaked tart.
In large bowl whisk together milk, cream, eggs and salt. 

Slowly pour egg mixture into tart and sprinkle with cheese. Top with tomatoes if you like.

Bake 170C until golden brown and filling is set.

Serve warm or cold with fresh salad.
Enjoy :)

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