Yvonne
Yvonne's quiche lorraine
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On 18 November 2016 we went looking for recipes for quiche lorraine and found precious little. Joy of Cooking has one that includes cheese, which Yvonne considers ridiculous. Finally I found one in « la Cuisine de Madame Saint-Ange ». And for the first time an obvious error: for the pastry she wants 100 g of flour and 75 cl of water. That would be a slurry, not a pastry.

As usual, the quantities were an issue, and it wasn't until 20 May 2020 that we did it again with this recipe for the filling, though we used pre-prepared pastry:

Ingredients

quantity       ingredient       step
120 g       wheat flour       1
60 g       butter       1
45 g       water       1
2 g       salt       1
300 g       Schinkenspeck       2
50 g       butter       2
5       eggs       3
500 ml       sour cream       3
15 g       salt       3
      pepper       3

Preparation

  1. Mix flour, butter, water and salt to a pastry and let stand an hour. Mix again, roll out and line the form.
  2. Cut Speck into strips and blanche. Drain. Place pieces of butter on the pastry, add Speck.
  3. Beat eggs with salt and pepper. Add sour cream. Pour into form and bake for 40 minutes at 190° with recirculation and heat from below.

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Notes

The recipe really needs “Schinkenspeck”, smoked pork. We tried it once with thick bacon slices, and it was far too salty.


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