INGREDIENTS
- Time:
For a 20 cm mould.
- – 1 egg.
- – Unfastened wheat flour (low gluten content material) 220 g.
- – Butter 110 g.
- – Chilly water 2 tbsp.
- – 1 pinch of salt.
- – Seeds 1 tbsp.
- Stuffed:
- – Milk cream 500 cc.
- – Sliced smoked bacon or bacon 200 g.
- – Eggs 3 items.
- – Nutmeg and freshly floor black pepper (to style).
QUICHE LORRAINE, discover ways to put together this spectacular French cake, stuffed with bacon, egg and cream with an unbelievable dough
PROCEDURE:
1. First we place the flour, sugar and salt in a big bowl and mix nicely with a whisk.
2. Then add the chilly butter, minimize into cubes, combine gently in order that the butter is coated with the dry components and combine together with your fingertips or with the paddle accent simply sufficient to acquire a sandy combination. It is necessary to not overwork the combination at this level in order that the butter doesn’t acquire warmth and start to soften. We should additionally keep away from extreme kneading to keep away from the formation of gluten.
3. Subsequent we add the egg and likewise with our fingers or with a kneading machine fitted with a hook or paddle we knead till it’s built-in.
4. Lastly we add the water. Don’t add all of the water, reserve slightly so as to add later if needed. Add the spoonful of seeds into the dough. It is necessary at this level to not over knead
5. With all of the components built-in we start to provide a extra cohesive consistency to the dough, for which we are going to flatten the combination with the palm of our hand and fold it over itself many times till integrating the whole lot right into a well-knit dough. At first it might be slightly sticky and it might appear to be the dry components should not absolutely built-in, however little by little the whole lot will take form because of the warmth that we’ll present with our fingers. Even so, if needed, we are going to add the remainder of the water, at all times little by little, till our dough stays collectively and doesn’t persist with our fingers.
6. We form it right into a ball, flatten it barely with our fingers, wrap it in clear movie to forestall the dough from drying out within the freezer and refrigerate it for at the very least 1 or 2 hours. You will need to refrigerate the shortcrust pastry, the chilly will permit us to stretch it higher and stop it from shrinking throughout cooking.
7. When we’re going to proceed with the recipe, we take away the dough from the freezer and, on a floor, beforehand floured and, if doable, that retains the chilly nicely (marble, metal…), we roll it out with the rolling pin, additionally floured, at all times from the middle outwards, till acquiring a thickness of about 0.5 cm and a diameter barely bigger than the scale of our mould. Ideally, put the dough on a chilly floor in order that the dough doesn’t soften too shortly.
If we see that the dough is simply too chilly and can’t be dealt with simply, we are able to let it acclimatize to room temperature for about 5 minutes earlier than working with it. To stop it from sticking to the work floor, we are going to sprinkle the floor with slightly flour at any time when needed and we are going to flip the dough usually ¼ at a time after every cross with the rolling pin. We are able to additionally place the dough between two sheets of baking paper or clear movie; On this case we now have to peel them off often to forestall folds from forming within the dough.
8. Spray the mould with slightly launch spray to make it simpler to take away. Rigorously, we are going to cowl the mould with the dough and modify it to it, eradicating the surplus dough. If the dough begins to interrupt once you put it within the mould, don’t fret, it is by urgent it on
the bottom and becoming a member of the small cracks till the dough is clean and with out cracks.
9. At this level, we are going to cowl the mould with plastic wrap and put it within the fridge for roughly 40 minutes or till we see that the dough may be very chilly.
10. After this time, we take away the mould with the dough from the fridge, take away the plastic wrap and with the assistance of a fork, prick the floor of the dough (this fashion we are going to stop it from puffing up an excessive amount of as soon as within the oven).
Baking shortcrust pastry:
1. Now on the floor of the dough we place a chunk of baking paper that we now have beforehand minimize to the identical dimension because the diameter of the floor of the cake and on prime we are going to place a weight (we are able to use, for instance, dried legumes or ceramic balls). This baking technique known as blind prebaking.
The baking time will rely on whether or not we need to pre-bake the bottom of the cake or if we would like it absolutely cooked.
Prebaking shortcrust pastry for pies with baked fillings:
We need to pre-bake the cake after we will later fill our shortcrust pastry with fillings that we’ll bake along with the dough. On this case, pre-cooking is normally needed in order that the dough is cooked accurately since if we put the uncooked shortcrust pastry along with the filling, the dough might find yourself half-baked.
1. To pre-bake the cake, we put the mould within the oven, which we can have already preheated to 180 ºC, for 10 minutes.
2. After the desired time, we take away the mould from the oven, take away the
Weight it with baking paper and put it again within the oven for one more 5 minutes.
For the filling:
1. Lower the bacon into strips and sauté it in a pan. It isn’t needed so as to add oil or butter for the reason that bacon has numerous fats and can launch it because it cooks. It isn’t essential to toast it an excessive amount of, we merely brown it slightly and put aside.
2. In a bowl, add the crème freîche or cream and the beforehand crushed eggs and blend nicely. We add a pinch of nutmeg and one other of floor black pepper, beat.
3. Once we see that the bacon is prepared, we add it to the bowl and stir to combine.
4. Pour the combination over the pre-baked dough. We put it within the scorching oven at 200º C for about 20 or 25 minutes, till we see that the egg is ready. We examine that the quiche is baked by poking it with a toothpick. If it comes out dry, it is accomplished. We are able to eat it each cold and hot, however I feel that straight out of the oven it’s at its peak. Merely scrumptious.
