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Since the pan has a removable bottom, it is advisable to place a larger pan under the Quiche Lorraine pan. This is 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.
A toothpick inserted in the quiche will come out lightly moist when the quiche is ready.
Serve warm or lukewarm.
Using your hands mix the ingredients together . . .
. . . kneading repeatedly . . .
. . . until soft and consistent dough is obtained.
. . . combine them . . .
Shape the dough as a ball. Flour lightly the work surface.
Transfer the dough to the work surface and press with the palm of your hand to flatten slightly.
While flattening, use the other hand to keep the edges smooth and prevent breaking.
Flatten the dough with a rolling pin until about 1/4 inch (5 mm) 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 2 inches (5 cm) wider than the pan.
Wrap the dough around the rolling and transfer it onto the pan.
Gently press the dough evenly against the walls of the pan, being careful not to break or pierce the dough.
. . . and cut evenly the dough rolling the pin over the edges of the pan.
Remove the excess dough. . .
Add cream and stir to combine. Stir in the grated cheese.
Preheat oven 370 F (190 C). In a bowl beat the eggs with a pinch of salt.
Gently fill the pan with the egg-cream mixture.
Distribute the diced ham into the pan over the dough.
Carefully transfer the pan into the hot oven. Avoid spilling.
Bake for about 55 minute to 1 hour, until the surface is deep gold color.
preparing the filling
for the dough
4 cups flour
1 teaspoon salt
2 eggs
24 oz (3 sticks or 340 gr) butter, lukewarm diced
for the filling
4 eggs
pinch of salt
1 1/2 cups (360 cc) heavy cream
7 oz (200 gr) cooked ham, diced
3 oz (90 gr) gruyere cheese, grated
equipment: 11 inches (28 cm) diameter cake pan with removable bottom
4 cups flour
1 teaspoon salt
2 eggs
24 oz (3 sticks or 340 gr) butter, lukewarm diced
for the filling
4 eggs
pinch of salt
1 1/2 cups (360 cc) heavy cream
7 oz (200 gr) cooked ham, diced
3 oz (90 gr) gruyere cheese, grated
equipment: 11 inches (28 cm) diameter cake pan with removable bottom
Preparing the dough
Place the flour in a bowl. Stir in the salt.
Add eggs and diced butter.
Son of a pastry chef and baker in Dijon, Andre is continuing his father great cooking traditions. He will show us his family recipe for Quiche Lorraine,a French super-classic.
I made pasta for everybody and Andre prepared a large Quiche Lorraine and Sablé cookies.
Than is when I discovered that his 6 year old knew how to do the cookies and her 10 year old was learning from him the basics of French cuisine. “You see Mommy” she said while reading my bio “She learned from her father like me”.
Anna Maria Volpi
Than is when I discovered that his 6 year old knew how to do the cookies and her 10 year old was learning from him the basics of French cuisine. “You see Mommy” she said while reading my bio “She learned from her father like me”.
Anna Maria Volpi
Andre Olegine
Guest Cook from Dijon, FRANCE
When I asked Andre to prepare some recipes for my website he accepted enthusiastically. Instead of making it as a business session, we decided that our families would gather together and we would cook dinner.
Quiche Lorraine
Sable'
French butter cookies
French butter cookies
See also