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
Mix flour, butter, water and salt to a pastry and let stand an hour. Mix again, roll
out and line the form.
Cut Speck into strips and blanche. Drain. Place pieces of butter on the pastry, add
Speck.
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.
