Daily Menu Delicacies (27-07-2023) // Quiche Lorraine

Yesterday I made a classic French dish and would like to share this recipe with you. Simple but so delicious.

The Quiche Lorraine. You can discuss about the filling but the basic of this is eggs, cheese and meat. But you can vary this in a hundred ways. This time I chose to add spring onions and use the classic bacon.

Of course you can go for easy and buy the crust ready-made from the store, but where's the fun in that?

So even the crust is homemade.

But enough chatter let's get started quickly with the tart bottom.

I used a pastry case of 28 cm diameter (this is the maximum size) but you can also use 6 small forms of 10cm.

Ingredients	Quantity
Flour	300 grams
Unsalted butter	150 grams
Salt	a pinch
Eggs	1
Water	2-3 tablespoons

1. Our first step preparing the pie crust is to put all the basics (flour, butter, salt & egg), with two tablespoons of water in a mixing bowl. Do this until it's blend and you get a nice looking dough. If it is still a bit crumbly, add the third tablespoon of water. You should get a solid dough and definitely not too dry.

2. When you’ve achieved that, you roll the dough in kitchen foil and let it rest in the refrigerator for half an hour. While waiting, you can already start working on the filling for the quiche.

Ingredients	Quantity
Bacon	250 grams
Spring onions	1-2
Eggs	4
Crème fraîche	200 ml
Grated cheese	150 grams
Salt	to taste
Pepper	to taste
Nutmeg	to taste

1. Start by frying the bacon until it is cooked and crispy. Pour off the fat and let the bacon cool for a while. Finely chop the spring onions and mix them into the bacon.

2. In a separate bowl mix together the eggs, crème fraîche and grated cheese (I chose Grana Padano. Love this Italian cheese.) Also add the salt, pepper and nutmeg, do as you see fit.

3. Preheat your oven ahead of time. The quiche is placed in the center of the oven. I set my oven at 200 °C (top and bottom heat)

4. Dust your counter top with flour, this way your dough won't stick to it, and roll out the dough until it is slightly larger than the shape you want to cover. This is always the trickiest job for me. I never manage this without breaking the dough. But what can help is by rolling the piece of dough around the rolling pin and then I gently roll it out again above the pastry case. (Again, this didn't quite work out as planned).

5. Make sure you press the dough well into the corners of the form and cut away any dough that sticks out over the edge. Prick holes in the bottom with a fork.

1. Spread the bacon and spring onions over the bottom.

2. Pour the egg mixture over this. With the back of a spoon you can divide and even this out.

3. Bake the quiche for 25-30 minutes until done and golden brown.

4. And enjoy!

A few days ago I applied to be verified as a Steemit iron-chef within this wonderful community.

But to this I have not yet received a response unfortunately.

I hope that by posting this post I will show that I want to make a valuable contribution to this wonderful community. And my application will still be approved.

Because my achievement #1 in the newcomers community has been verified.

Hereby the link: Achievement #1: Verification through Introduction by @meraki7578 || 16 - 07 - 2023