Bistronomic Quiche Lorraine and Farm Salad

 
 
 

By 

Chef Martial Noguier of Bistronomic makes his family's Quiche Lorraine

Ingredients

Makes: 1, 9" tart

Paté Brisee

  • 9 oz. or 250 g flour
  • 5 oz or 125 g cold, small diced butter
  • 1 egg yolk
  • 1 pinch or 4 g salt
  • 1 oz very cold water

Salad

  • 1 shallot, finely diced
  • 1 plum tomato, finely diced
  • 2tlb sherry vinegar
  • 6tlb pure olive oil

Quiche Filling

  • 3 oz or 80 g gruyere cheese, grated
  • 8 oz bacon
  • 1 oz oil
  • ¼ liter milk
  • ¼ liter heavy cream or crème fraiche
  • 2 eggs
  • 2 yolks
  • 1/3 tsp salt
  • ¼ tsp cayenne pepper

Directions

Paté Brisee

  1. Toss flour, butter and salt together and place in food processor bowl
  2. Whisk yolk and water together
  3. Pulse flour and butter until butter is pea-sized
  4. Add in liquid mixing just enough to come together
  5. By hand, use lower portion of palm to smear butter and flour together
  6. On a table until butter is in small pieces or cut in with a fork
  7. Form a well with dries and add in liquids
  8. Form dough into a round, flat disk and chill 1 hour
  9. Preheat oven to 400
  10. Roll out dough to ¼" and line tart pan
  11. Blind bake by placing parchment or foil on top of dough and adding beans or pie weights
  12. Bake 20 min; remove parchment and beans and bake an additional 5 minutes until dry and lightly browned then cool completely
  13. Reduce oven temperature to 300

Salad

  1. Combine shallots, tomato, mustard and seasonings
  2. Gradually whisk in oil
  3. Toss with mixed greens

Quiche Filling

  1. 1/3 tsp freshly grated nutmeg
  2. Combine oil and bacon in sauté pan
  3. Cook until crisp and drain off fat
  4. Whisk together eggs, yolks and seasoning
  5. Add in liquids
  6. Place bacon and cheese evenly over baked crust.
  7. Add custard
  8. Bake at 300 until custard is just set, approximately 20 minutes
 
 



 
 
 
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