This was our examination recipe. I got a merit score for this dish. I’ve since made it numerous times for my family. I’d typically make it a l ot bigger, like a 12 inch pan. It is something my kids like.
However, for the family, I sometimes replace the cream with milk because it is too rich for home-cooked food.
In school, we served this with a simple vinarigrette salad. A vinaigrette is a classic sauce and salad dressing made by mixing an edible oil (mild olive oil) with a mild acid, such as vinegar or lemon juice.
I remember fondly of my Chef Instructor, Paul. He always has something to teach me, and simple things like how to enjoy food. And I remember he was overseeing us when we made this. My group, BC2. We had to blind bake, and I honestly don’t see why.
So we made 3 quiches. I followed the instructions and made 1 that will be tested using the blind bake. Then, I just had to use my Chinese egg tart method. I cranked the oven up to 200C, and then baked the whole tart without blind baking first.
I then submitted both to him. He said both were find. I then told him one was not blind baked, and I told him how I did it. He just smiled, and said, “You would think that it’ll burn”. I didn’t tell him that’s how Chinese do our egg tarts.
Key: What differentiates a gourmet quiche from a bleah one? How thin you are able to make the crust and yet it is stable enough that won’t break!
Quiche Lorraine from Le Cordon Bleu
Equipment
- 12 inch Quiche pan
Ingredients
- 750 g Pate brisee salee Line a greased flan tin with the rolled-out pate brisee dough and chill for 10 minutes.
Blind bake at 180°C for approximately 20 minutesuntil 80% baked.
Seal base with egg yolk.
Place back into oven for approximately 5-10 minutes until the base is golden brown.
- 3 no Egg yolk
- 600 g Bacon, streaky Cut the bacon into small lardons, blanch from a cold water start. Lightly fry and drain bacon.
Grate the cheese, fill the bottom of the flan with the cheese and bacon.
- 300 g Gruyere cheese
Royale (Filling)
- 9 no eggs Mix eggs, add cream, season with salt, pepper, cayenne and nutmeg, then strain.
Half fill the flan tin with Royale (filling), place in oven and continue baking in a moderate oven at 160°C.
Cook to a light brown colour approximately 20 minutes.
Serve whole on a cake board.
- 750 ml cream (or milk - I modified this)
- Salt and pepper
- Nutmeg
- Cayenne pepper
Pate brisee salee
- 150 g Plain flour
- 75 g butter
- 2 g salt
- 1 no Egg yolk
- 30 g water approximately
Instructions
- Bake in a moderate oven at 175C. Cook to a light brown colour, approximately 35 minutes depending on the oven.
Pate Brisee
- Rub in flour, salt and butter to bread crumb consistency.Add egg and water and knead to a smooth dough.Flatten out, wrap, refrigerate and rest dough before use.
