Normandy bacon quiche

Ask any pastry chef what their favorite dessert is, and 90% of the time you'll get the answer – herring. That's the same for me, unsweetened baked goods are favored. Well, what could be easier and more delicious than quiche. Besides, it is convenient to take it on the road, on a picnic, for a snack at work. If I've convinced you that it's a must-have, let's understand the terms and processes.

We call such pastries simply pie, but the French call open pies with savory fillings quiche. Quiche consists of three parts: the dough, the filling and the filling. The dough in this pie is magical, very tasty, does not get soggy from the filling, moreover, it is prepared very simply and quickly. The dough recipe was written by fourth-generation baker Pascal Tepper and published on my blog by Natasha Lompas, for which I thank her very much.

The filling is classic, but you can always make your own quiche based on your taste preferences and the contents of your fridge.

I'll also note that I made some minor changes to the dough, reducing the amount of salt and replacing some of the flour with bran (substituting with whole wheat flour would be good too). And yes, you will still have scraps left over after putting the dough into the mold. Roll them out, sprinkle them with aromatic herbs if you like, and you've got a great snack cookie.

And believe me, it takes longer to write than to cook.

normandy quiche

Compost (for a 27-28 cm diameter mold):

dough

• cream butter - 150g
.
• eggs - 30 gr.
• water - 60 gr.
• salt - 10 gr.
• sugar - 10 gr.
• potato starch - 100 gr.
• flour - 200 gr. (or 170 gr. flour and 30 gr. bran)
.

filling:

• cream - 250 gr.
• milk - 250 gr.
• eggs – 3 pieces + 1 yolk
• salt
• pepper

stuffing:

• thin slices of bacon - 130 gr.
• onions - 100 gr.
• apples - 100 gr.
• Camembert cheese - 100 gr.
• olive oil
• *I added about 150g of grated hard cheese
.

Cooking bacon quiche:

Dough:

In the bowl of a mixer, mix the softened butter, add the eggs, water, salt and sugar.

buttered eggs

Mix well and add the starch.

cooking quiche dough

At the end, add the flour and quickly mix until smooth.

cooking quiche dough

If the dough got hot during the kneading process, turn out onto clingfilm, form into a rectangle and leave in the cold overnight. (By the way, it can keep in the fridge for about two weeks, or in the freezer for about a month.)

The dough can be stored in the fridge for about two weeks, or in the freezer for about a month.

I work with the dough quickly, so it stays quite cold, but it's still pliable, so I immediately roll it out on a flour-dusted table into a 5 mm thick layer and place it in a mold, cutting off the excess dough around the edges. Then I chill the mold with the dough in the refrigerator for about an hour.

salted sand dough

quiche dough

quiche dough in mold

Meanwhile, I'm preparing the filling.

Filling:

Chop the onions. Slice the bacon, apple, Camembert into slices. Fry the onions and bacon in olive oil, add the apple and fry some more. The apples will give juiciness and sourness, but their flavor will not be strong.

quiche filling

Filling:

For the filling, mix all ingredients until smooth.

milk and cream filling

Making and baking:

Place the filling on the dough, pour the filling over the top.

dough with stuffing

bacon and cheese quiche

normandy quiche

Bake the quiche in a preheated oven at 180C for about 45 minutes, depending on the size of the quiche. Cool the quiche and then slice.

Allow the quiche to cool and then slice.

quiche Normandy with onions, cheese and bacon

Good appetite!