French Quiche Lorraine Recipe
Are you looking for a great in taste quiche lorraine recipe? French folks out there will love this recipe. Just try this quiche lorraine recipe and see how you get hooked to it!
Ingredients
Pastry:
1-1/3 cups (200 g) all-purpose flour
1/2 teaspoon salt
7 tablespoons (100 g) butter or margarine, cut in small pieces
3 to 5 tablespoons (50 to 75 ml) ice water
Filling:
8 oz. (225 g) sliced bacon
4 eggs, separated
1 cup (250 ml) whipping cream
Pinch of white pepper
1/4 teaspoon salt
Generous 1 cup (125 g) shredded Edam cheese
Directions
To make pastry, sift flour and salt into a large bowl.
Using a pastry blender or 2 knives, cut in butter or margarine until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Grease and flour one 10-inch (25-cm) or two 7-inch (18-cm) flan tins with removable bottoms.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough 1/6 inch (4 mm) thick.
Place dough in flan tins without stretching.
To make filling, chop bacon slices and scatter over dough.
In a medium bowl, beat egg yolks, cream, pepper and salt.
Stir in cheese.
Beat egg whites until stiff; fold into cheese mixture.
Pour egg mixture into quiche shell; smooth the surface.
Bake 30 to 40 minutes or until a knife inserted off-center comes out clean.
Cool 10 minutes in tins, then transfer to a platter and serve warm.
Quiche is especially good served with a dry white wine.
Using a pastry blender or 2 knives, cut in butter or margarine until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Grease and flour one 10-inch (25-cm) or two 7-inch (18-cm) flan tins with removable bottoms.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough 1/6 inch (4 mm) thick.
Place dough in flan tins without stretching.
To make filling, chop bacon slices and scatter over dough.
In a medium bowl, beat egg yolks, cream, pepper and salt.
Stir in cheese.
Beat egg whites until stiff; fold into cheese mixture.
Pour egg mixture into quiche shell; smooth the surface.
Bake 30 to 40 minutes or until a knife inserted off-center comes out clean.
Cool 10 minutes in tins, then transfer to a platter and serve warm.
Quiche is especially good served with a dry white wine.
