Quiche Lorraine
Ingredients
Part Massa
Part Montagem
Part Recheio 1
Part Recheio 2
Process
01. Place the Zeelandia Versamix, salt, and cake margarine in the mixer.
02. Mix on low speed (speed 1) with a paddle attachment until the margarine is incorporated into the mixture.
03. Add the egg yolks and milk until a homogeneous dough is obtained. Caution: do not overmix to avoid developing gluten.
04. Set aside.
FILLING 1
01. Cut the bacon into thin slices and lightly fry until golden.
02. Place on a paper towel to remove excess fat. Set aside.
FILLING 2
01. Place the eggs in a bowl and lightly beat with a whisk.
02. Add the cream and milk and mix without beating to avoid forming foam.
03. Strain through a sieve.
04. Season with salt, ground white pepper, and nutmeg to taste.
05. Set aside.
ASSEMBLY
01. Cut the ham and cheese into cubes. Set aside.
02. Using a rolling pin, roll out the reserved dough between two plastic sheets and line the tart pans.
03. Place the reserved bacon at the bottom of the tart, followed by the ham and cheese cubes.
04. Fill the tarts with the liquid filling (Filling 2).
05. Bake at 200°C for approximately 55 minutes or until the surface of the tart is well-browned in a deck oven.
Tips
- The same recipe can be used to make mini quiches or individual servings.
* Other flavors of quiche:
- Sautéed leeks with sun-dried tomatoes and fresh cheese,
- Sautéed onions in butter,
- Sautéed spinach with buffalo mozzarella, and
- 3 cheeses: provolone, mozzarella, and grated cheese.
Yield
10 Units of 560 g
Equipment
Oven , Mixer , Stove , Sieve , Rolling Pin , Pan , Paddle Attachment , Whisk , Scale , Knife , Container , Bowl , Tart Pan , Cutting Board , Paper Towel
Suggested shelf life
24
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 198 | % VD (*) |
| Carboidratos (g) | 8.2 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.3 | % VD (*) |
| Proteínas (g) | 6.8 | % VD (*) |
| Gorduras totais (g) | 14 | % VD (*) |
| Gorduras saturadas (g) | 6.0 | % VD (*) |
| Gorduras trans (g) | 0.6 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 379 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Quiche Lorraine
Ingredients
Part Montagem
Part Recheio 1
Part Recheio 2
How to make it
DOUGH
01. Place the Zeelandia Versamix, salt, and cake margarine in the mixer.
02. Mix on low speed (speed 1) with a paddle attachment until the margarine is incorporated into the mixture.
03. Add the egg yolks and milk until a homogeneous dough is obtained. Caution: do not overmix to avoid developing gluten.
04. Set aside.
FILLING 1
01. Cut the bacon into thin slices and lightly fry until golden.
02. Place on a paper towel to remove excess fat. Set aside.
FILLING 2
01. Place the eggs in a bowl and lightly beat with a whisk.
02. Add the cream and milk and mix without beating to avoid forming foam.
03. Strain through a sieve.
04. Season with salt, ground white pepper, and nutmeg to taste.
05. Set aside.
ASSEMBLY
01. Cut the ham and cheese into cubes. Set aside.
02. Using a rolling pin, roll out the reserved dough between two plastic sheets and line the tart pans.
03. Place the reserved bacon at the bottom of the tart, followed by the ham and cheese cubes.
04. Fill the tarts with the liquid filling (Filling 2).
05. Bake at 200°C for approximately 55 minutes or until the surface of the tart is well-browned in a deck oven.
Tips
- The same recipe can be used to make mini quiches or individual servings.
* Other flavors of quiche:
- Sautéed leeks with sun-dried tomatoes and fresh cheese,
- Sautéed onions in butter,
- Sautéed spinach with buffalo mozzarella, and
- 3 cheeses: provolone, mozzarella, and grated cheese.
Yield
10 Units of 560 g
Equipment
Oven , Mixer , Stove , Sieve , Rolling Pin , Pan , Paddle Attachment , Whisk , Scale , Knife , Container , Bowl , Tart Pan , Cutting Board , Paper Towel
Suggested shelf life
24 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 198 | % VD (*) |
| Carboidratos (g) | 8.2 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.3 | % VD (*) |
| Proteínas (g) | 6.8 | % VD (*) |
| Gorduras totais (g) | 14 | % VD (*) |
| Gorduras saturadas (g) | 6.0 | % VD (*) |
| Gorduras trans (g) | 0.6 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 379 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.