Quiche Lorraine

Name: Quiche Lorraine
Yield: 24 servings
Cuisine: American
Ingredients: 200 grams Flour (Type 405 cake flour); 100 grams Butter; 80 ml Milk; 200 grams ◆Cheese; 2 ◆Eggs (L); 200 ml ◆Heavy cream; 2 Onion (large); 1 handful Fresh parsley; 150 grams Bacon; 2 clove Garlic (not necessary)

cookpad.japan @cookpad_jp

The quiche I bought in store tasted terrible, since then, I cooked many quiche recipes.

While resting the pastry in fridge, make the filling. Adjust the cooking time depending on the oven. If the quiche starts burning, cover with aluminum foil. For 24-26cm [9.4-10.2 in] round mold. Recipe by Engel

The quiche I bought in store tasted terrible, since then, I cooked many quiche recipes.

cookpad.japan @cookpad_jp

The quiche I bought in store tasted terrible, since then, I cooked many quiche recipes.

Saved

Ingredients

24 servings

(Quiche Pastry)
200 gramsFlour (Type 405 cake flour)
100 gramsButter
80 mlMilk
(Filling)
200 grams◆Cheese
2◆Eggs (L)
200 ml◆Heavy cream
2Onion (large)
1handful Fresh parsley
150 gramsBacon
2 cloveGarlic (not necessary)

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Steps

1

Put all ingredients into a bowl, knead until the mixture becomes together.
2

Line the mixture in the mold, pierce several times with a fork. Then let rest in fridge for 30 minutes.
3

Preheat the oven to 220°C. Cover the pastry with aluminum foil, put a weight or beans on top and bake for 15-20 minutes.
4

After baking it looks like this.
5

For the filling, chop the onions, parsley and bacon into small pieces and mix together.
6

Mix ◆ ingredients and add to Step 5. If using large pieces of cheese, grate or cut it into fine pieces.
7

Preheat the oven to 250°C. Pour the filling into the pastry. Bake for 30-40 minutes at 250°C.
8

After baking, check to see if it's cooked or not by pushing a spoon onto the centre gently. If the quiche is still too soft, it is not ready, so bake another 5-10 minutes.