D'Open Kitchen

COOKING FOR THE SOUL

Quiche Lorraine

Name: Quiche Lorraine
Prep time: 30 min
Cook time: 30 min
Ingredients: 300 grams Flour; 180 grams Butter (cold & cubed); 1/4 tsp Salt; 1 -2 tbsp Cold Water; 100 gram Bacon (or Chicken Ham; chopped); 1 qty Onion (chopped); 30 grams Parmesan; 100 g cheddar cheese; 180 ml Cream; 1 Pinch Nutmeg; 3 qty Eggs; To taste Salt & Black Pepper

Recipe by

Trish yee

Quiche lorraine is a classic French savoury tart that usually consist of simple ingredients such as cheese, ham and vegetables. I usually go with just ham, onion and cheese. If you prefer a more fancy tart, you can add in baby spinach and mushrooms too!

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Prep Time 30

Cook Time 30

Course Side Dish

Cuisine French

Servings 8 "pan

Calories 277 kcal

Equipment

Tart Mould
Rolling Pin
Pie Weights
Mixing Bowl
Frying Pan

Ingredients

Pastry

300 grams Flour
180 grams Butter cold & cubed
1/4 tsp Salt
1 -2 tbsp Cold Water

Filling

100 gram Bacon or Chicken Ham; chopped
1 qty Onion chopped
30 grams Parmesan
100 g cheddar cheese
180 ml Cream
1 Pinch Nutmeg
3 qty Eggs
To taste Salt & Black Pepper

Instructions

Make the pastry by add your salt to the flour and pinch through the chilled butter until course. Add some cold water to bring the pastry together.
Let the pastry rest in fridge for 20-30 minutes.
Roll out the pastry and cut against your baking shell and blind bake for about 20 minutes or until cooked at 180 Deg C preheated oven.
Combine your filling together and bake for another 30 minutes or until cooked.
Let cool and set before serving.

Notes

Always rest the dough in fridge for at least 30 mins before using
When making tart shell, always par-bake the tart shell and use pie weights during par-bake.

Nutrition

Serving: 80gCalories: 277kcal

Keyword baked, egg, pastry, snacks

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.