"Simplicity is the ultimate sophistication" LdV

Sunday, 3 June 2018

THE TRADITIONAL QUICHE LORRAINE

THE TRADITIONAL QUICHE LORRAINE



Ah, the quiche Lorraine ! The recipe I propose you today is the real one : made in Lorraine by people from Lorraine. It comes from the German "Kuchen" which means cake and it has been notified in cookbooks since the 16th century! At that time, it was the former King of Poland’s cook who made it with pork belly, eggs and cream. It is consumed hot with a nice side salad since the nineteenth century…


Wine pairing : Sylvaner (White) from Alsace.






THE TRADITIONAL QUICHE LORRAINE
A quick glance in your kitchen…

In your fridge
Eggs
Short crust pastry
Lardons (or Pancetta)
Crème fraîche 

In your cupboard
Black pepper


THE TRADITIONAL QUICHE LORRAINE
Serves 4-6



3 eggs 
2 egg yolks
1 short crust pastry 
250g 8,81 oz of pancetta or lardons
30cl 10,55 oz of thick crème fraîche 
Fresh ground black pepper


Preheat the oven to 200° C.
In a bowl, whisk the eggs.
Add the crème and the lardons. Combine well.
Line a pie mould with baking paper.
Roll the pastry out and place it in the mould.
Prick the base all over with a fork.
Fill it with the preparation and ensure it is evenly spread out.
Spread freshly ground black pepper over it.
Pop in the oven for 30-40 minutes.
Serve hot with a green salad well-seasoned. 



Quiche Lorraine traditionnelle


Pour 4-6 personnes
1 pate brisée
3 œufs
2 jaunes d’œufs
250g de lardons (ou Pancetta)
50cl de crème fraiche épaisse
Poivre du moulin

Préchauffez votre four à  200° C.
Dans un récipient, battre les œufs.
Ajoutez la crème et les lardons. Bien remuer.
Déposez la pâte dans un moule à tarte beurré et fariné.
Piquez-la un peu partout avec une fourchette.
Versez l’appareil sur la tarte, poivrez bien.
Enfournez pour 30-40 minutes.
Dégustez avec une salade verte bien assaisonnée

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