Quiches Lorraine
A combination of a delicious flaky Pie Crust and savory egg custard that you will fall in love with! And kneading the pie dough could be a little tricky by hand, but with Thermomix it is just a few seconds.
Place flour, sugar and salt into TM bowl mix 20sec | speed 4.
Add cold diced butter and pulse the mixture at 10sec | speed 5 until coarse crumbs form with some pea-sized pieces then stop. Mixture should remain dry and powdery.
Add cold ice water and pulse at 20sec | speed 5 or until moist clumps or small balls form. Press a piece of dough between your fingertips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
Cover the dough with plastic wrap and refrigerate 1 hour.
Roll out 1 pie crust on a lightly floured surface or between two pieces of parchment paper, then transfer to pie pan. Press the pastry dough into the pan with your fingers to mold the pan. Freeze for about 30min, meanwhile, preheat the oven to 180C with the rack in the middle.
Removed the prepared pastry tart from freezer and blind bake it by first poking the bottom with a fork about every inch or so. Next, place a parchment paper on top of the pastry, fill the inside with any bean (eg. red bean or green bean) 3/4 full and bake at 180ºC for 35-40 min or until the tart is mostly baked through and light golden color.
Remove from the oven, remove the pie weights and parchment. Brush the inside of the baked tart with a whisked egg white - this will prevent the crust from becoming soggy from the filling.
While the pie is pre-baking, add bacon and yellow onion into TM bowl, using high temp recipes of sautéed mushroom (about 15 mins). Remove the bacon and set aside.
Whisk 3 eggs, 180ml milk, 180ml cream, salt and black pepper for about 1 min | Speed 5 to incorporate a little bit of air into the custard. Stir in cheese, prepared bacon, onion then pour the filling into the pre-baked crust.
Bake the Quiche Lorraine in a preheated oven 180°C for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly.
Let it cool slightly before serving and garnish with parsley if desired.
Ingredients
Directions
Place flour, sugar and salt into TM bowl mix 20sec | speed 4.
Add cold diced butter and pulse the mixture at 10sec | speed 5 until coarse crumbs form with some pea-sized pieces then stop. Mixture should remain dry and powdery.
Add cold ice water and pulse at 20sec | speed 5 or until moist clumps or small balls form. Press a piece of dough between your fingertips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
Cover the dough with plastic wrap and refrigerate 1 hour.
Roll out 1 pie crust on a lightly floured surface or between two pieces of parchment paper, then transfer to pie pan. Press the pastry dough into the pan with your fingers to mold the pan. Freeze for about 30min, meanwhile, preheat the oven to 180C with the rack in the middle.
Removed the prepared pastry tart from freezer and blind bake it by first poking the bottom with a fork about every inch or so. Next, place a parchment paper on top of the pastry, fill the inside with any bean (eg. red bean or green bean) 3/4 full and bake at 180ºC for 35-40 min or until the tart is mostly baked through and light golden color.
Remove from the oven, remove the pie weights and parchment. Brush the inside of the baked tart with a whisked egg white - this will prevent the crust from becoming soggy from the filling.
While the pie is pre-baking, add bacon and yellow onion into TM bowl, using high temp recipes of sautéed mushroom (about 15 mins). Remove the bacon and set aside.
Whisk 3 eggs, 180ml milk, 180ml cream, salt and black pepper for about 1 min | Speed 5 to incorporate a little bit of air into the custard. Stir in cheese, prepared bacon, onion then pour the filling into the pre-baked crust.
Bake the Quiche Lorraine in a preheated oven 180°C for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly.
Let it cool slightly before serving and garnish with parsley if desired.
