The quiche lorraine is an emblem of French cuisine. It’s an old and easy recipe loved by all. Among many variations of the recipe, the original one – if there is any – doesn’t include cheese. It’s really better to use a homemade shortcrust pastry (and not too complicated). Plus the perfect shortcrust pastry recipe by Christophe Felder is sublime with the mixture.
For family lunch, brunch, dinner on the couch…
The quiche lorraine recipe:
Ingredients (6 servings):
Special shortcrust patry (by Christophe Felder) :
200g/7oz all-purpose flour
1 tablespoon of water
1 teaspoon of salt
25cl/8,3fl.oz. fresh cream
2 eggs + 1 yolk
150g/5,3oz smoked bacon cubes
1 pich of nutmeg powder
1 pinch of salt
1 pinch of pepper
Shortcrust patry. In a food processor, mix the flour, cubes of salt, butter, water and egg (you can also make it by hand). Wrap the dough in clingfilm and chill for at least 30 minutes before using.
Preheat the oven to 180°C/350°F.
Remove the dough from the fridge,. On a surface lightly dusted with flour or on parchment paper, roll the pastry out to 0,3cm-1/8 inch. Place in a round tart mold (Ø22cm-8,5 inch). Prick the dough with a fork. Cover base with baking beans or similar.
Cook for 12-13 minutes. Take the dough out and increase the oven temperature to 200°C/390°F.
Mixture. In a large bowl, mix the egg, cream, nutmeg, salt and Pepper.
In a hot pan, cook the smoked bacon cubes for few minutes until golden.
Place the smoked bacon cubes on the dough. Pour the mixture on. Cook for 10 minutes. Then, decrease the oven temperature to 180°C/350°F and cook for 20 more minutes.
Pissaladiere is one of the most famous dish from Nice area. It certainly brings some sun from the South of France in your plate. The recipe gets its name from pissala – a word from Provencal dialect – referring to an anchovy and sardine puree which was spread on the onion tart.
French Pissaladiere – Provencal onion and anchovy pizza
Ingredients (4 servings)
350g/12.5oz red onions
250g/9oz bread/pizza dough (from the bakery)
8-10 marinated anchovy
30g/1oz black olives
1 tablespoon of sugar
1 tablespoon of olive oil
1 tablespoon of red wine vinegar
1 pinch of Provencal herbs
Peel and slice the red onions.
In a hot pan, slowly cook the onions in a little of olive oil. Add the sugar and cook for 7-8 minutes.
Increase to medium heat and pour the vinegar. Add 2-3 anchovy and cook for 3 more minutes. Remove from heat.
Preheat the oven to 220°C/430°F.
Place the dough on a flour-dusted surface. Use either in one piece to make one big pizza or cut in 4 pieces to make individuals’ (you might require more dough if making individual pizzas). Flatten the dough with your hand and then stretch it. I found this website makes a great description of how to stretch ia dough by hand : http://how-to-stretch-pizza-dough.blogspot.co.uk/.
Spread the red onions and place anchovy and olives. Sprinkle Provencal herbs.
Wait few minutes before cooking in the oven for 35 minutes until the crust edges are golden.
2. Slice the tomatoes. Place the slices on the grill covered by a parchment paper. Smear olive oil. Cook for 30 minutes. Put aside.
3. In a large bowl (or a robot), mix the butter cut into small pieces and at room temperature and icing sugar. Add the flour, buckwheat, egg yolk and a pinch of salt. Mix it well. Form a ball of pastry, wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Turn up the heat at 180°C/350°F. Cut the zucchini lengthwise into half-inch (1cm) slices, discarding the end pieces. Place the slices on the grill covered by a parchment paper. Smear a little olive oil. Cook for 10 minutes. Don’t turn off the oven. Cut the zucchini in small stick pieces. Put aside.
4. Take the pastry out the fridge. Place it in the middle of a parchment paper sheet. Crush the pastry bowl with the palm. Place another piece of parchment paper over it. Roll pastry until you can make four small tartlets. Place the pastry on four small buttered tart molds. Cook for 10 minutes. Then place the tomato slices and zucchini sticks. Cut basil and put on top. Sprinkle with parmesan. Cook for 15 more minutes.