QUICHE
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Quiche Lorraine
A quiche has a pastry crust and a filling of eggs, cheese and cream which becomes a custard after baking. Instead of the classical “Lorraine” version from Alsace with bacon and ham, you can do a vegetarian version and add vegetables (cauliflower, spinach, peas, mushrooms, or else). Instead of a frozen short crust / pastry (Mürbeteig) DIY, it’s easy and fast. The following recipe is for an average quiche or tart form (up to 28 cm diameter) and up to 12 servings. It's a fast and ideal vegetarian dish for any Christmas buffet style lunch or dinner.
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| Quiche Lorraine (photo via pinterest) |
Ingredients:
DIY short crust:
200 gr flour (250 gr, if you need more mass for a higher border)
100 gr butter (120 gr)
1 egg (add 2 spoons of cold water)
Baking soda and salt
For custard:
300 gr sour cream (or replace sour cream with liquid whipped cream or mix, see photo)
125 ml milk (equals empty sour cream cup of 150 gr filled with milk)
3 eggs
200-250 gr grated Gruyere (or Emmental) cheese
100-150 gr of bacon and ham for classic quiche (or vegetables of your choice)
1 small red onion (optional)
Seasoning: nutmeg, salt, pepper |
| 2/3 sour cream, 1/3 milk OR 1/3 sour cream, 1/3 cream, 1/3 milk OR 300 gr cream (liquid whipped cream) |
How to:
1) Make your own crust pastry: Sieve flour and baking soda, add salt, cut cold butter into deices, add the cold egg, work with hands. Make a pastry ball and let it sit for 20min in the fridge.
2) In the meantime cut the onion and fry it with a bit of butter in a hot pan until golden brown.
3) Use a bit of butter for the form, and lay out the pastry flat (I press it in by hand, or you can roll it out first and place the thin layer of pastry), pre-bake blind (with weight of beans on baking paper or aluminium foil) at 180 degree Celsius for 15 min.
4) In the meantime: If you use ham or bacon, fry it in the pan. If you use vegetables, clean, cut and blanch or pre-cook them a bit.
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| blind baking with weight of beans |
4) In the meantime: If you use ham or bacon, fry it in the pan. If you use vegetables, clean, cut and blanch or pre-cook them a bit.
5) Take out the quiche form from the oven and remove the weight, let the crust cool.
6) Mix eggs, add nutmeg, pepper and salt. Add sour cream / cream and milk, whisk more. Add onions.
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| top short crust with grated cheese |
7) Lay on the crust the bacon and ham (for classic version) or vegetables (tip: spread first some mustard on the crust), then top it with the cheese and pour liquid mix of egg and cream over it carefully.
8) Bake at 180 degree for 30-40 min (check after 30 min.) If it is getting to dark, cover with baking paper or aluminum foil.
Serve at room temperature or re-heat. A quiche can last several days in the fridge.
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| quiche baking: 180 degree Celsius 30-40 min |
8) Bake at 180 degree for 30-40 min (check after 30 min.) If it is getting to dark, cover with baking paper or aluminum foil.
Serve at room temperature or re-heat. A quiche can last several days in the fridge.
