Luisa Morón, from Cooking with my Carmela, takes us to France with this delicious Quiche Lorraine. A timeless dish that, when cooked with love for those you care about, becomes a true delight! And for a beautiful presentation, nothing better than the Kitchen Craft tart tin.
French cuisine is one of my favorites. I suggest a tasty Quiche Lorraine, already known to all of us. It's one of my favorite dishes, and it's very handy and easy to make. It also allows many variations for the filling. You can use vegetables, mushrooms, whatever you like best. This tin is also perfect for that and perfect for presenting at the table.
Kitchen Craft ceramic quiche dish
Ingredients
For the pastry (for a 23cm quiche):
- 175 g flour
- Salt
- 115 g cold butter
- 25 g grated cheese
- 4-6 tablespoons ice-cold water
For the filling:
- 115 g gruyere cheese
- 50 g roquefort
- 175 g bacon toasted under the broiler
- 3 eggs
- 150 ml heavy cream
- Salt and pepper
Preparation
- To make the pastry, put the flour in a bowl with the salt. Add the butter and work it with your fingers until you obtain a sandy texture. It should be very cold.
- Add the cheese and only enough water to bind the dough. Form a ball, wrap it in aluminum foil and refrigerate for 15 minutes.
- Roll out the pastry on a floured work surface.
- Place it in a KitchenCraft tin, prick the dough with a fork, cover with baking paper and scatter some dried legumes on top to weigh it down. Bake in a preheated oven at 190ºC for about 15 minutes until golden. Let it cool slightly.
- For the filling, spread the cheese and bacon evenly over the base. Beat the eggs with the cream until well combined. Season with salt and pepper to taste and pour over the base. Bake the quiche in the oven for about 20-25 minutes, until the filling is set and golden.
- Remove the quiche from the oven and let it cool. Unmold and cool on a rack. Ready to serve.
Comments
Carnen Delgado said:
Delicioso la masa quebrada con el queso es lo más.!!
Gracias siempre por vuestras recetas, y los productos maravillosos que vendéis.
Claudia said:
Cuánto me alegro, Paloma!! Muchísimas gracias por escribirnos y comentárnoslo. A seguir disfrutando de ella entonces, es perfecta para solucionar una cena improvisada :)
Paloma said:
La hice y es deliciosa y la masa quebrada fantástica.me encantó
Claudia said:
Hola Esperanza, el bacon mejor en taquitos, y el queso como tu prefieras. Personalmente lo prefiero en taquitos, para que se derrita un poco pero encontrarlo igualmente, pero es habitual añadirlo rallado. Un saludo!
ESPERANZA said:
HOLA BUENOS DIAS, ES LA PRIMERA VEZ QUE VOY A HACER ESTA RECETA Y ME HA SURGIDO VARIAS DUDAS.SI EL QUESO DEL RELLENO VA RALLADO O CORTADO EN TAQUITOS. Y EL BACON SI VA EN TAQUITOS O EN LONCHAS. MUCHAS GRACIAS POR ESTA RECETA Y MUCHAS OTRAS
encarni ramos said:
compre este mismo molde, maravillosa quiche y espectacular presentacion, gracias por la receta
Filomena said:
Me encanta la receta sencilla y económica, gracias.
sonia said:
Como siempre nos habeis regalado una estupenda receta, rica y sencilla, con la que triunfas si o si!! todo un clásico de la gastronomia francesa. Muchas gracias por compartir y hacernos la vida más fácil. Un fuerte abrazo y feliz resto del verano. Sonia