Serves/Yields: 1 28 cm quiche Prep. Time: 35 minutes Cook Time: 55 minutes Category: salt pastry prepare method: baking Difficulty: Moderate Style: French kosher: no
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Introduction
This is a family recipe for a French super-classic.
Ingredients
For the dough:
4 cups flour
1 teaspoon salt
2 eggs
3 sticks (340 g butter), lukewarm, diced
For the filling:
4 eggs
pinch of salt and pepper
1 1/2 cups (360 ml) heavy cream
200 g cooked ham, diced
90 g Gruyere cheese, grated
28 cm in diameter cake pan with removable bottom
Directions
Prepare the dough: Place flour in a bowl and stir in the salt. Add eggs and diced butter. Using your hands, combine the ingredients together, kneading repeatedly, until soft and consistent dough is obtained. Shape dough into a ball.
Flour lightly the working surface. Transfer the dough to a working surface and press with a palm of your hand to flatten slightly. While flattening, use the other hand to keep the edges smooth and prevent breaking. Roll the dough with a rolling pin until about 5 cm thick (roll the pin in every direction in order to make the dough round and evenly flat). Butter the pan; place the pan on the dough. Cut the dough in a circle about 5 cm larger than the pan. Wrap the dough around the rolling pin and transfer it on to the pan. Gently press the dough evenly against the walls of the pan, being carefull not to break or pierce the dough. Remove the excess dough by rolling the pin over the edges of the pan.
Prepare the filling: Preheat oven to 190 C. In a bowl beat the eggs with a pinch of salt and pepper. Add cream and stir to combine. Stir in the grated cheese. Distribute the diced ham over the dough in the pan; gently fill the pan with egg-cream mixture. Carefully transfer the pan into the hot oven; avoid spilling. Bake for about 55 minutes to 1 hour, until the surface is deep gold color (since the pan has a removable bottom, it is advisable to place a large pan under the Quiche Lorraine pan in order to collect spilling that could eventually sip through the dough while the quiche is baking). A toothpick inserted in the quiche will come out lightly moist when the quiche is ready. Serve warm or lukewarm.
With the exception of the salad dressing, there are no exact measurments for this salad. Experiment with portion sizes to come up with a version that you lile.
These cubes of tofu can be added to stir-fries, fried rice or noodle dishes. They can also be scatterd into salads or soups, used in a sushi roll or rice paper roll, or even eaten hot as an appetizer, or cold as a snack.
 "Quiche Lorraine")
