Luisa Morón, from Cocinando con mi Carmela , takes us to France with this delicious Quiche Lorraine. A traditional dish that, when cooked with love for those you love, becomes a real delight! And for a beautiful presentation, there's nothing better than the Kitchen Craft mould .
French cuisine is one of my favourites. I suggest a delicious quiche Lorraine, already known to all of us. It is one of my favourite dishes, and it is also very handy and easy to make. It also allows for many different fillings. You can use vegetables, mushrooms, whatever you like. This mould is also perfect for this and perfect for serving on the table.
Kitchen Craft Ceramic Quiche Mold
Ingredients
For the dough (for a 23cm quiche):
- 175 g flour
- Salt
- 115 g cold butter
- 25 g grated cheese
- 4-6 tablespoons of ice water
For the filling:
- 115 g Gruyere cheese
- 50 g of Roquefort
- 175 g of bacon toasted in the grill
- 3 eggs
- 150 ml heavy cream
- Salt and pepper
Preparation
- To make the dough, put the flour in a bowl, along with the salt. Add the butter and work it with your fingers until you obtain a sandy consistency. The butter should be very cold.
- Add the cheese and just enough water to bind the dough together. Form into a ball, wrap in foil and refrigerate for 15 minutes.
- Roll out the dough on a floured work surface.
- Place in a KitchenCraft tin , prick the dough with a fork, cover with baking paper and sprinkle some dried legumes on top to weigh it down. Bake in a preheated oven at 190ºC for about 15 minutes until golden. Leave to cool slightly.
- For the filling, spread the cheese and bacon evenly over the base. Beat the eggs with the cream until well combined. 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.
- Remove the quiche from the oven and allow it to cool. Unmold and allow to 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