A simple fridge ingredient could well transform your quiche dough. Two experts share their advice to succeed for sure.
Daily dish par excellence, the quiche checks all the boxes: fast, tasty, and infinitely. Whether it is garnished with smoked bacon, salmon and spinach or a Duo goat-haberdthit stands out as a simple solution when ideas are lacking.
But behind his apparent ease, a few rules make the difference Between a banal quiche and an unforgettable quiche.
To know them, Madame Figaro held up to Marion Flipo, book author Marion’s quichesand to Jimmy Janel, Nancy craftsman and winner of Price of the best quiche from Meurthe-et-Moselle in 2016.
Good gestures for a successful quiche paste
It all starts with a well -made shortcrust pastry, mixture of flour, butter, water and salt, to cool downbut in moderation. “Thirty minutes in the fridge, but no more, otherwise it becomes hard and therefore more difficult to flatten. The cooling prevents the butter to base and that the dough becomes wet“specifies Marion Flipo.
Then comes the white precriberessential for the most liquid fillings. “With tomatoes, the dough may soften. It is therefore baked with cooking weights like beads of ceramicrice or dry beans “. An oven passage from 12 to 15 minutes to 160 ° C is enough.
Once this base is ready, the chef adds a personal touch: “This waterproofing my pie bottom”she said about 50 grams of grated emmental that it distributes over the precuited dough. A simple tip To avoid soggy. But beware, for a Lorraine quiche, the procedure changes.
Jimmy Janel recommends that he do not precope. “Only one cooking is enough. Leaving it and the Then prick with a fork“he explains. Two approaches, the same goal: a perfectly controlled dough.
Furniture, device and cooking: the keys to a successful quiche
In Lorraine, tradition obliges, the cheese remains persona non grata. “The choice of products is very important. Themajor ingredient is bacon that must be cook in the water beforehand In order to desalt him“insiste Jimmy Janel.
Conversely, Marion Flipo Privileged vegetable cuisine where fresh vegetables and herbs hold the show. “I always roast my zucchini to bring a sweet touch. I also recommend the goat, the feta, the chives and parsley or hazelnuts, pine nuts or almonds to add crunch “.
Then comes the device, this mixture of cream, milk and eggs that links the whole and Fondant gives. For Marion Flipo, the more we are rich, the better. “Is Choose the whole cream Rather than alleged and I add an egg yolk to my device. And for good reason, the fat sublimates aromas, it makes the texture more creamy and more greedy “.
Jimmy Janel, for his part, incorporates a flour. “This thickens the quiche. I also add salt, pepper and nutmeg”. Once baked, everything is played in the eye.
“She must be a bit trembling and slightly golden On top. For this: 160 ° C or 170 ° C is enough “specifies Marion Flipo. His counterpart, supporting thicker quiches, aims at 200 ° C for 30 minutes. And once out of the oven, we let pose Before deciding. The secret, perhaps, of a quiche that even improves the next day.
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