Preparation
20 minutes
Cooking
30 minutes
Difficulty
Medium
Savory tart – Quiche Lorraine is one of the famous pastries of French cuisine. The article into the kitchen below will guide you on how to make this pastry according to the delicious and simple traditional French recipe.
Ingredients for Savory Tart – Quiche Lorraine Serves 4
All-purpose flour 180 grams (Type 11 flour) Unsalted butter 125 grams Salt 1/2 teaspoon Cold water 10 ml Bacon 150 grams (Bacon) Onion 80 g Leek 30 g Whipping cream 120 g Eggs 4 pieces Unsweetened milk 55 ml Pepper 1/2 teaspoon Nutmeg 3 grams Parsley 5 grams
How to make Savory Tart – Quiche Lorain
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Sauté the bacon filling
Chop 150 grams of bacon and 80 grams of onion into small pieces, slice 30 grams of leek.
Place a clean pan on the stove, no need to add cooking oil, add the bacon, onion, and leek to sauté. Sauté for 5-7 minutes until the ingredients are cooked, and the onion turns translucent, then turn off the heat.
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Make the egg cream filling
First, put 4 chicken eggs, 120 grams of whipping cream, 55ml of unsweetened fresh milk, and 1/2 teaspoon of pepper into a bowl and whisk until the mixture is combined.
Next, add 3 grams of finely grated nutmeg and 5 grams of chopped parsley to the mixture and whisk again.
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Make the pastry
Put 180g of all-purpose flour, 125g of unsalted butter cut into small pieces, and 1/2 teaspoon of salt into a food processor, close the lid, and blend well.
Add 2 egg yolks and 10ml of cold water, then continue blending until the mixture is smooth, then take the dough out and knead it into a smooth ball. Wrap the dough ball and refrigerate for 30 minutes.
Remove the dough from the refrigerator and roll it out to 0.5 cm thick, place it into the tart mold and refrigerate for 15 minutes.
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Bake the pastry
Use a fork to poke small holes in the bottom of the pastry shell. Place a sheet of parchment paper on top and fill the shell with beans, then bake the tart crust for 10 minutes at 200 degrees Celsius.
After baking for 10 minutes, remove the beans and continue baking the crust for another 10 minutes.
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Fill the filling and bake the pie
Put the sautéed bacon with onions and leeks into the pie mold. Next, sprinkle 100g of grated cheese, and finally pour in the egg flan mixture, using chopsticks to gently stir so that the ingredients are evenly distributed.
Place the mold in the oven for an additional 20 minutes at 170 degrees Celsius until the top of the pie is slightly browned and looks appetizing.
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Final product
The savory tart – Quiche Lorain has a beautiful golden-brown crust, with a crispy and flaky texture, combined with a rich and fragrant filling that is very delicious.
Origin of savory tart – Quiche Lorain:
The savory tart – Quiche Lorain appeared in France around the 13th century. Besides the usual ingredients of eggs and cream found in regular sweet pastries, this type of tart also contains meat, fish, and fruits.
Quiche tarts have a sweet pastry crust and are filled with eggs and milk or cream combined with vegetables, meat, and seafood.
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Above is the article guiding how to make savory tart – Quiche Lorain in the traditional French way, delicious and easy to make. Wish you success!
*Images and recipes referenced from the channel Cooky TV.
