Quiche Lorraine
One of the most famous open pies which are from France, the region of Lorraine. The original Quiche Lorraine filling was made from eggs, double cream, and lard. Today cheese is added to this pie and lard is replaced by good quality bacon. Classically, these pies are made in a large, round shape mold, but I decided to try mini-quiche variants, making pies in porcelain fondant molds. The classic rule for making quiche is to use 2 eggs per 250 ml of liquid. By following this rule, the making of these pies always succeeds.
Preparation time: 20 min. Preparation of the dough 20 min, baking 30 min.
Level: Easy
Amount: 8 small pies
Ingredients:
Dough:
200 g of cold butter
360 g of wheat flour
0.5 teaspoons of sugar
0.5 teaspoon of sea salt
8 tablespoons of cold water
Filling:
750 ml of cream or milk
6 eggs
250 g of bacon
1 larger onion
200 g of Cheddar cheese
100 g of Parmesan cheese
Salt and black pepper for seasoning
A handful of finely chopped chives
Preparation:
1. Chop butter, add flour, sugar, salt, and water to make the dough. Knead the dough roughly, the very uniform dough is not needed.
2. Put the dough in the refrigerator for about 30 minutes until you make the filling.
3. Chop the bacon into strips and fry nicely brown
4. Finely chop the onion and add to the bacon, fry for a few minutes.
5. Remove the exceed of melted fat from the bacon.
6. Whip the eggs into a homogeneous mixture with milk, add grated cheese, bacon, and onion, add chopped chives and flavor with salt and petter.
7. Cut the dough into 8 pieces, punch into the ball and press it to the round-shape between the plastic wrap.
8. Bedding molds with the dough. There are two ways to bake the dough, separately or together with filling. I used the last variant. Add the filling into the molds.
9. Bake the quiches for about 30 minutes until the filling begins to turn lightly brown. Serve warm or cold.
Ready !!!
