We continued our education in doughs. This time we learned how to make a quiche. Specifically, we made Quiche Lorraine, a bacon quiche from the Lorraine region of eastern France. The dish itself was pretty straightforward- Make dough> rest dough> sweat bacon> prep filling> mold dough> fill dough> cook quiche. Boom.
I also learned something else today: abaisser is the word in french for rolling out a dough with a rolling pin. Previously, I only knew abaisser's other meaning, to oppress, because the student revolutionary group of Mr heartthrob Marius in Les Miserable is called Les Amis de l'ABC, a pun on the french pronunciation of ABC. So when the chef kept saying "I abaisse the dough this way, then turn it 90 degrees and abaisse it this way. Don't abaisse the dough too hard..... " I couldn't help but think about "Red and Black" from Les Miz.
Boom
I was so happy that my quiche came out perfectly
Quiche Lorraine
Dough:
200g flour
100g butter
pinch of salt
1 egg
2 tbsp of water
Mix dry, Mix wet. Combine, knead and let rest for at least 20 minutes
Garnish :
Slice slab of bacon into small bits, then sweat
Grated gruyere cheese
Fillings:
3 eggs
250ml cream
salt, pepper, nutmeg
Oven should be around 180C. Blind bake crust first, then put in filling.
Quote from this class:
"Has anyone been to the Lorraine region? It's the old coal mining provence of France in the east. Cold, gray. The food therefore has to be more robust. The people there were miners, so big men who worked very hard. They're also some of the nicest people you'll meet. And on the weekend they play football. Very good football. During their free time they like to ride their bicycles around town, you know, ring ring. It's a pity people don't visit there more often. It's really beautiful. The trees are lush and green. Wow never have I talked so much about a region! Where was I on the dish?" -Chef Stril on Lorraine
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