Try this Quiche Lorraine recipe, or contribute your own.
- Carbohydrate 242.269225110079 g
- Cholesterol 486.00964692536 mg
- Fat 198.111048888703 g
- Fiber 1.88766671911875 g
- Protein 69.310529356711 g
- Saturated Fat 106.624119106481 g
- Serving Size 1 1 (1122g)
- Sodium 3156.18434674247 mg
- Sugar 240.38155839096 g
- Trans Fat 15.435264802587 g
- Calories 2987 calories
Step-by-step
- Mix flour, salt and butter in bowl thoroughly to look like breadcrumbs. Add 2 tbsp water and mix with rounded knife. Roll into ball and cover with cling film and put in fridge for half hour.
- Crack eggs into large bowl with salt and pepper and milk and beat thoroughly.
- Meanwhile fry bacon then add when cooked. Then fry onions till soft and add to bowl.
- Mix cheese and flour then pour also into mixture.
- Roll out dough and line a 23cm flan pan with the dough and then line with foil and cook covered for 8 minutes. Then remove foil and cook for 5 more minutes.
- Pour mixture into quiche base and coon at 180 for 30 minutes.
Ingredient quantities outline proportions, but they hide the physical reality of moisture management in pastry work. Butter must remain cold during incorporation; cutting it into flour until the texture resembles coarse breadcrumbs ensures fat pockets melt during baking to create flaky layers. Resting the dough for 30 minutes relaxes the gluten network, preventing the crust from shrinking away from the pan edges.
Sequencing the Hot Elements
Hot bacon and onions must cool slightly before contacting the egg mixture, or residual heat will prematurely curdle the proteins. Frying onions thoroughly removes water content that would otherwise weep into the custard and ruin the set. Blind baking the 23cm flan pan for 8 minutes covered with foil, followed by 5 uncovered minutes, creates a moisture barrier so the liquid filling never produces a soggy bottom.
Baking and Textures
Custards demand moderate heat to achieve a smooth, velvet texture without developing a spongy, overcooked perimeter. Operating the oven at 180 degrees Celsius for the final 30 minutes gently coagulates the eggs and milk. Whisking eggs thoroughly incorporates air, but letting the batter rest briefly allows foam to subside so the final slice cuts cleanly.
