That softly stuffed shell of dough, born in France, has become synonymous with savory pie declined in countless versions. Here is the classic with all its secrets
Quiche Lorraine is a recipe of French origin, easy to make, which over time has given way to many interpretations. With a simple but strong flavor, it has a filling based on eggs, bacon and cheese.
Follow our tutorial to prepare it to perfection!
Is the pasta too grainy?
THE ERROR The flour and butter were not processed correctly.
THE SOLUTION Soak the flour and cold butter with your fingertips until you get a fine mixture similar to grated cheese. Only at that point add the water which must be cold from the fridge and already salty.
Is the pasta not well done?
THE MISTAKE The dough is not thin enough and is not uniform.
THE SOLUTION After letting the molded dough rest in the fridge for at least 1 hour, roll it out with a rolling pin on a cold and floured table until you obtain a homogeneous sheet of about 2 mm thick. To get it, rotate the dough clockwise while rolling it out with repeated passes of a rolling pin.
The pasta is moist rather than dry
THE MISTAKE The liquid mixture was poured on the pasta too long before putting the quiche in the oven.
THE SOLUTION Pour the liquid mixture only when you are ready to bake: the oven must have already reached the temperature required by the recipe.
By cutting the quiche the slices tend to crumble
THE MISTAKE The cake was cut while it was still hot.
THE SOLUTION Let the quiche cool before serving, so that the steam escapes leaving the dough dry and compact.
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