Quiche Lorraine

Moushira Abdel-Malek, Tuesday 14 Jul 2020

Quiche Lorraine
Quiche Lorraine

Serves 6




225 gm All Purpose flour

120 gm butter

Pinch of salt

Ice-cold water



2 cups cooking cream

4 eggs (whole)

6 rashers cold cuts (cut into tiny bites)

1/2 cup each: grated gruyère, grated cheddar, shredded mozzarella, Greek feta cubes

Salt + pepper + grated nutmeg



Sift the flour twice.  Cut the butter into small dice.  Refrigerate until well chilled.  Process both flour and butter; on pulse; for a few bursts only until flour looks like fine breadcrumbs.  Add a few tablespoonfuls; one at a time, of cold water; while pulsing for a few more short bursts, to become collected.  Remove from processor.  Form into a ball that clumps between both hands; without kneading.  Gently form into a flat round disc.  Place into a nylon bag.  Refrigerate for at least 30 minutes.  Remove and flatten with a rolling pin.  Lightly dust rolling pin and working surface; if necessary.  Roll the dough to make a larger circle than the quiche baking dish; by approximately 4 inches.  Butter the ovenproof dish and line it with the dough.  Tuck it gently towards the inside edge; using the extra dangling dough to form a crimping rim to cover the inside circle of the dish; using the thumb and forefinger to form a fringe all around.  Make several holes on the dough covering the  base of the dish; by means of the four tines of a fork; pricking the dough, all over the base.  Bake blind in a preheated oven at 180 degrees Celsius; for approximately ten or twelve minutes; or when slightly changing colour.  Meanwhile, heat a small saucepan.  Stir cold cuts over medium heat to release any fat from them.  Transfer, drained from fat; over kitchen paper towels, covered.   Allow to slightly cool.  Beat eggs in a large bowl with a dash of salt, pepper and nutmeg.  Add cream and blend well to incorporate.  Add all the cheeses.  Mix by means of a fork.  Layer evenly the stir fried cold cuts on base of blind baked crust.  Pour or ladle the cream mixture.  Bake in a preheated oven; on lower shelf, at 200 degrees Celsius for the first ten minutes then lower heat back to 180 degrees.  If crust edge gets darker, remove and cover with foil sheets all around and continue baking until top is golden and set to the touch of a finger.  Remove.  Allow to cool off for some minutes.  Slice and serve.



*A version of this article appears in print in the 16 July, 2020 edition of Al-Ahram Weekly

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