Quiche

Bind your preparation to increase smoothness and flavor while avoiding too watery side of traditional quiche preparation.

To use this technique

Elle & Vire products used
Cooking Cream
So Light
Necessary utensils
Whisk
Cul de poule
Sauteuse
Spatule
Aide culinaire

Chef's technique step by step

  1. 1

    Put the eggs in a mixing bowl.

  2. 2

    Add the chilled single cream (50 cl). Mix with a whisk and season with salt, pepper and nutmeg.

    Chef's tip

    Use low-fat single cream for a good balance between texture and taste, or full-fat cream for those who prefer.

  3. 3

    Mould the short pastry into the pie dish and prick the base lightly with a fork.

  4. 4

    Arrange the filling (lardons, salmon, vegetables, cheese, etc.). 

    Chef's tip

    Don’t forget to lightly pre-cook the lardons and vegetables.

  5. 5

    Pour in the quiche mixture to 2/3 of the height of the dish.  

    Chef's tip

    This mixture is ideal for making vegetable tarts directly in the dishes (without pastry) to accompany a main dish.

  6. 6

    Cook in the oven for 35 to 40 mins at 170°C (338°F).

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