Quiche

French cuisine has brought so many great dishes, savory and sweet, to the world. Delicious pastries are one of the best things about French cooking. The perfect combination of butter, flour and milk creates a flaky and flavorful pastry. Quiche is one of the perfect French pastries to be enjoyed on any occasion. The buttery crust filled with egg custard with various fillings. 



Quiche originated from Germany, first called  “kuchen” or cake, during the medieval times where the Germans ruled the area of Lothringen. Quiche was an open pie of cream, egg and bacon with a crust made of bread dough. When the French took over the land and changed the name into Lorraine, the dish began to be called as Quiche Lorraine, the crust then evolved into the buttery flaky crust that we all know and love. This particular dish then became popular in the UK during the second world war and today it can be found almost everywhere in the world with various fillings.

Quiche Lorraine Recipe:
Crust
  • 1½ teaspoons salt
  • 1 teaspoon sugar
  • 250 gr all-purpose flour
  • 8 tablespoons chilled unsalted butter, cut into smallcubes


Filling 
  • 200 gr cubed bacon
  • 3 large shallots, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 sprigs thyme
  • 1 bay leaf
  • 700 ml cooking cream
  • 8 large eggs, room temperature
  • 2 teaspoons salt
  • ¼ teaspoon cayenne pepper
  • Pinch of freshly ground nutmeg
  • 2 ounces Gruyère Cheese, finely grated


Method:
Crust
  1. In a bowl mix salt, sugar and flour, add butter and mix until resembles coarse meal with a few pieces of butter. Slowly pour in 7 Tbsp. ice water and lightly knead until dough is still crumbly but just holds together when squeezed.
  2. Turn out dough onto a work surface. Knead 1–2 times to form a disk. Wrap with plastic wrap and chill at least 1 hour.
  3. Preheat oven to 190°. Roll out dough on a lightly floured work surface to a round. Transfer to pie dish. Chill 30 minutes.
  4. Line dough using parchment paper or foil and fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, around 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 180°. Bake until crust is set and beginning to brown in the center, approximately 15–20 minutes. Transfer to a wire rack and let cool.


Filling:
  1. Cook bacon, shallots, lard, thyme, and bay leaf in medium heat, until the bacon fat starts to render, about 5 minutes. Reduce heat and cook, about 20 minutes. Let cool 1 hour and remove thyme springs and any excess oil and liquid.
  2. Mix the cream and eggs and season with salt, cayenne and nutmeg. 
  3. Place bacon on the crust and pour in the egg mixture until ¾ to the rim of the pastry. Bake quiche until edges are set but center slightly wobbles, 55–75 minutes. Transfer to a wire rack and let cool at least 3 hours before slicing.

Quiche can be served at room temperature, hot or cold depending on how you like it.



Kopi Kue served Balinese coffee beans and delicious pastries, opens from 07.00 – 21.00

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