Quiche Lorraine from Le Cordon Bleu
Equipment
- 12 inch Quiche pan
Ingredients
- 750 g Pate brisee salee Line a greased flan tin with the rolled-out pate brisee dough and chill for 10 minutes.
Blind bake at 180°C for approximately 20 minutesuntil 80% baked.
Seal base with egg yolk.
Place back into oven for approximately 5-10 minutes until the base is golden brown.
- 3 no Egg yolk
- 600 g Bacon, streaky Cut the bacon into small lardons, blanch from a cold water start. Lightly fry and drain bacon.
Grate the cheese, fill the bottom of the flan with the cheese and bacon.
- 300 g Gruyere cheese
Royale (Filling)
- 9 no eggs Mix eggs, add cream, season with salt, pepper, cayenne and nutmeg, then strain.
Half fill the flan tin with Royale (filling), place in oven and continue baking in a moderate oven at 160°C.
Cook to a light brown colour approximately 20 minutes.
Serve whole on a cake board.
- 750 ml cream (or milk - I modified this)
- Salt and pepper
- Nutmeg
- Cayenne pepper
Pate brisee salee
- 150 g Plain flour
- 75 g butter
- 2 g salt
- 1 no Egg yolk
- 30 g water approximately
Instructions
- Bake in a moderate oven at 175C. Cook to a light brown colour, approximately 35 minutes depending on the oven.
Pate Brisee
- Rub in flour, salt and butter to bread crumb consistency.Add egg and water and knead to a smooth dough.Flatten out, wrap, refrigerate and rest dough before use.