Luisa Morón, from Cocinando con mi Carmela , takes us to France with this delicious Quiche Lorraine. A traditional dish that, cooked with love for those you love, becomes a real delight! And for a beautiful presentation, nothing better than the Kitchen Craft mold .

French gastronomy is one of my favorites. I propose you a rich quiché Lorraine, already known to all of us. It is one of my favorite dishes, it is also very helpful and easy to make. It also allows many varieties at the time of the filling. You can use vegetables, mushrooms, whatever you like. This mold is also perfect for it and perfect to present at the table.

Ceramic mold for quiche Kitchen Craft

Ingredients

For the dough (for a 23cm quiche):

  • 175g flour
  • Salt
  • 115 g cold butter
  • 25g grated cheese
  • 4-6 tablespoons of ice water

For the filling:

  • 115 g gruyère cheese
  • 50 g roquefort
  • 175 g of bacon toasted in the grill
  • 3 eggs
  • 150ml heavy cream
  • Salt and pepper

Preparation

  1. To make the dough, put the flour in a bowl, along with the salt. Pour in the butter and work it in with your fingers until you get a sandy consistency. This must be very cold.
  2. Add the cheese and just enough water to bind the dough together. Shape into a ball, wrap in aluminum foil and leave in the fridge for 15 minutes.
  3. Roll out the dough on a floured countertop.
  4. Place in a KitchenCraft mold , prick the dough with a fork, cover with baking paper and spread some dried legumes on top to make them heavy. Bake in the preheated oven at 190ºC for about 15 minutes until golden brown. Let it cool down a bit.
  5. For the filling, spread the cheese and bacon evenly on the base. Beat the eggs with the cream until well blended. Season to taste and pour into the base. Bake the quiche in the oven for about 20-25 minutes, until the filling is set and golden.
  6. Take the quiche out of the oven and let it cool. Remove from the mould and let it dry on a rack. Ready to serve.

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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

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