Ch: Created page with "⇐ Recipes from cookery books left
==Ingredients== ;pâte brisée use one quantity of pâte brisée using :250g flour :150g butter :1 egg :1 tsp salt :pinch sugar :1 Tbsp water ;filling for my tart rings makes too much so probably scale down to 200ml cream, 1 egg, 2 egg yolks and less pork and cheese :1 egg :3 egg yolks :300ml double cream :pinch grate..."

2022-08-14T13:24:02Z

Created page with "⇐ Recipes from cookery books 400px|left <br clear=all> ==Ingredients== ;pâte brisée use one quantity of pâte brisée using :250g flour :150g butter :1 egg :1 tsp salt :pinch sugar :1 Tbsp water ;filling for my tart rings makes too much so probably scale down to 200ml cream, 1 egg, 2 egg yolks and less pork and cheese :1 egg :3 egg yolks :300ml double cream :pinch grate..."

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[[Recipes from cookery books|⇐ Recipes from cookery books]]

[[File:QuicheLorraine.jpg|400px|left]]

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==Ingredients==
;pâte brisée
use one quantity of [[Pastry - comparative recipes|pâte brisée]] using
:250g flour
:150g butter
:1 egg
:1 tsp salt
:pinch sugar
:1 Tbsp water
;filling
for my tart rings makes too much so probably scale down to 200ml cream, 1 egg, 2 egg yolks and less pork and cheese
:1 egg
:3 egg yolks
:300ml double cream
:pinch grated nutmeg
:salt & freshly ground pepper
:140g lightly salted fatty pork belly
:140g Gruyère or Comté, freshly grated

==Method==
#Make pastry and allow to rest in fridge for at least 15 minutes
#Roll out to 3mm thickness and line pastry case. I usually make 2 quiches using two 18cm rings. Bake cases blind (lined with greaseproof paper and filled with baking beans) at 190℃ for 15 minutes. Remove beans and paper, lower oven temp to 170℃ and cook for a further 5 minutes. Leave in tine and set aside. Meanwhile, prepare the filling
#Cook the pork belly in boiling water for 20 minutes, then drain and cut into small lardons and allow to cool.
#Mix the egg, yolks and cream with a whisk. Season with nutmeg , salt and pepper. Divide the lardons and cheese between the pastry cases then fill to the brim with the egg mixture - I've got extendable oven rails so I do this in the oven and slide in. Bake in oven for 15 minutes for small tarts - longer for larger one until filling is just set. Unmould and serve.

<small>''Pastry'' Michel Roux</small>

Quiche Lorraine - Revision history