Renaissance Quiche Loraine ‘Majestueuse’

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Introduction: Renaissance Quiche Loraine ‘Majestueuse’

About: graphic designer, composer, musician

When my parents came back from a journey through France visiting the famous castles and mansions located along the big river ‘Loire’ across the land, they brought to me a very small cook book – ‘The Cuisine Of The Kings’ including original Renaissance recipes made ‘cookable’ nowadays by a nutrition scientist. Not more than 16 recipes: Fantastic ones! But also – a lot effort in ingredients (means: money. Kings!) and time for preparation and cooking. ‘Quiche Loraine’ (express: ‘keash lorane’) is eventually ‘the’ traditional dish of France, a sand cake mainly with onions and bacon – done originally you would work about 7 hours on it (on two days). I’ve done it (almost) the original way once because I like to try such things but for everyday’s cuisine I simplified it. So this is now very easy to do – having basic cooking skills you’re done in 25 minutes for preparation and another 20 for baking. However – ‘she’ is one of my top favorite dishes – Quiche Loraine smells and tastes unbelievably delicious, the more when you do this extra effort for the ‘Majestueuse’ decoration. Voilá!

Supplies

plate, porcelan or glass ~ 23 cm

dough

  • 130 g flour (any kind) + a bit for preparing the plate
  • 65 g butter + a bit …
  • 1/2 egg (scranbled)

following: each ~ 1-2 hands full

  • spring onion (orig: shallots)
  • carrots, yellow and orange
  • paprika
  • litte tomatoes (cocktail t.)
  • bacon, ~ 200g
  • cheese (La Gruyére, Gouda, Emmentaler, at least a hard cheese)
  • olive oil

Creme Royale

  • Creme fresh (sour cream), 200 ml (gr)
  • 3-4 eggs

Spices

  • Herbes de Provence – a ready made mixture, incl. lavender!
  • Nutmeg (muskat nut)
  • pepper

Step 1: Preparing the Plate

Spread a little piece of butter all over the plate (with your hand) – making a thin film. Take 1-2 tablespoons of flour and spread it by softly jiggling - shaking - tapping the plate with both hands holding it a bit diagonally while slowly rotating it horizontally. Sounds evil? But isn’t – if you’ve never done: You’ll find ‘how-to’-videos on the internet. At least it is really easy :-)

Step 2: Making the Dough ‘Short Pastry – Mürbteig’

Put together flour and butter, scramble 1 egg, add half of the mass – the rest we use for Creme Royale. Add a mini squirt of water (≤ 1cl) and mix up roughly and quickly with your hands. Important to know and understand: Such kind of ‘sand cake dough’ – short pastry – works best when everything is NOT blended homogenous but only roughly. When done, give some minutes (5-10) to rest … before pre-baking. Take a drink, why not? :-) Meanwhile you can start cutting the veggies … (the step after the next)

Step 3: Roll Out the Dough + Pre-bake

Put dough on the plate and spread with your hands – this is a bit like sculpting with clay! So let’s sculpt Lorain’s ground – dash in some additional flour for keeping the flour not sticky. Perforate with a fork – for letting the air under the dough go through while pre-baking (no bubbles). Pre-bake for 6-10 minutes at 230°C.

Step 4: Clean the Veggies + a Colourful Tip!

Clean the veggies as usual.

Tip:
Boil some water (~ 0,75 l) and water the veggies with it. Doing so they intense their colors immediately and will keep during baking process!

Step 5: Cutting the Veggies

… onion, tomatoes in 1/2 or 1/4), carrots and red paprika: long and small. I forgot to photograph everything, sorry!

Step 6: Cutting the Bacon

… yeah! Looks like this.

Step 7: Rubbing John Cleese …

… correction: the cheese, indeed!

Step 8: Making ‘Creme Royale’ …

… and pre-baking of the short pastry is done now – out of the coven!

The making of Creme Royale is the only really such a bit tricky procedure: Mix up ‘creme fresh’ (~ 200 ml) or sour cream with 3-4 eggs (smaller –> more). Done.

Step 9: Placing ‘Sub Layer’ Ingredients

The ingredients of the sub layer will be not (so much) visible later – those are: onions and bacon. Onto!

Step 10: Woohooo – Flood the Plate!

… with ‘Creme Royale’: Woom!

Step 11: Heaven on Earth: Herbes De Provence

‘Herbs de Provence’ is ›the‹ ready made mixture of (originally) France spices including lavender (from the France region ‘Provence’) and another 6-10 ingredients. Combined with nutmeg this will generate the typical and genius scent and taste of the Quiche. Add as much as you like – I would warmly recommend: Not too ‘economical’!

Step 12: Beautiful Decoration: ‘The Onion Crown’ + Baking

Decorate the flooded plate with the rest of the veggies, have in mind: building symmetries is the nice and simple trick – I made it like a clock!


Spice up a bit again and sprinkle some drops of olive oil – if you like. Put into the (pre heated at 230°C) oven and reduce temperature immediately to ~180°C. Bake for 20-25 minutes.

Tipp: The Onion Crown

Make 4 cuts into a little onion but do only cut ‘almost through’ – so the onion is still complete. Place it in the middle of your spacey UFO as it would be the cockpit: This is the onion crown of the Quiche! Put some drops olive oil on it: While baking it will open a bit or sometimes widely … looking very nice!

Step 13: ‘C’est La Vie!’ … This Is Life: Beautiful!

Done. Give some minutes after baking – Quiche Loraine ‘Majestueuse’ comes out really hot inside.

Enjoying when medium warm is best.
But give also a try when it is cooled down –
maybe the best snack you ever had!

Voilá!

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    12 Comments

    0
    eyewalk
    eyewalk

    11 months ago

    Great recipe and great tips!
    I made it without bacon, adding more cheese and onion instead - delish!

    FD4F3725-6DD9-4B39-9BB1-8E899EDD95B6.jpeg
    0
    BPPhotog
    BPPhotog

    Question 1 year ago

    Greetings Wolfram,
    This looks wonderful! I will be making one soon.
    About the tip on boiling the vegetables to keep the color, do you just bring it to a boil and remove from heat? Also, do you do this to all of the vegetables?

    Thanks and CheerZ!

    0
    Wolfram-Maria
    Wolfram-Maria

    Reply 1 year ago

    Ah, thanks for asking – I see I have to go more into the details … ( I will update my instructable later ) … here is in short how I do:
    I do not boil the veggies – I only boil water in a water cooker, about 1 l, put all the veggies in the kitchen sink and pour the boiling water from the water cooker directly over the veggies. This is a procedure of 10-20 seconds. That’s all! So the veggies definitely never ‘swim’ in boiling water. I do this with all visible veggies ( means: not with onions because they are covered by Creme Royal ).

    0
    BPPhotog
    BPPhotog

    Reply 1 year ago

    Nice! Much appreciated.

    0
    chefspenser
    chefspenser

    1 year ago

    Stunning presentation! An epicurean delight it tis! Thank you for taking the time to share your talents with us! Cheers.

    0
    Wolfram-Maria
    Wolfram-Maria

    Reply 1 year ago

    Thanks for compliments! If I would not be a designer in my profession, chances are good I would be a cook! 😊

    0
    Calune
    Calune

    1 year ago

    Wow, your quiche looks so good! I am French and never found some Herbe de Provence with lavander in the mix...
    However, I am sorry to say that you could not call your quiche "lorraine". It's really, really far from a real quiche lorraine, and lorrains (the people from Lorraine) are pretty picky with their quiche : it's a crust filled with bacon and a mix of cream and eggs. And that's all. No cheese (so it's a quiche vosgienne), no onion (it's a quiche alsacienne). Lorraine, Vosges and Alsace are all in the East of France, a region where you couldn't find easily pepper, tomatoes, and the herbs that are composing Herbes de Provence. It's easy to find, on the other hand, in... Provence! as it is in the south of France, near of Italy. Actually, it looks like more of a quiche provençale for me ^^ ! It may have been a possible recipe for kings, I suppose, as it represents the whole country of France, from a border to another.
    I never tried to make just a foundation of crust, it's interesting, we may try this quiche!

    0
    Matthieu1
    Matthieu1

    Reply 1 year ago

    Calune is right. The "Quiche Lorraine" is originally (XVI) made of bread dough, eggs and cream. Later came the bacon (XIX). Today, the batter ("Mürbteig") replaces the bread dough. It’s a pie, not a pizza.

    But the "Quiche Lorraine" is like pizza.... full of variation ; -))
    Wolfram, your is full of vegetable, and look great !

    In Fance, the recipe for "Herbes de Provence" is composed of 27% rosemary, 27% oregano, 27% savory, 19% thyme.


    0
    WUVIE
    WUVIE

    1 year ago on Step 13

    Wow, this is quite the quiche! I am very proud of how lovely my quiches turn out, but this one is a work of art. I'll definitely have to give this a try. Thank you for sharing, and good luck in the Speed Challenge.

    0
    Wolfram-Maria
    Wolfram-Maria

    Reply 1 year ago

    Thank you very much, Mademoiselle, for your nice words :-) It˚s so easy to make people a bit more happy – me myself, too – when doing things a bit more beautiful than expected … :-) … I try my best to do so – also in designing and composing (for piano, pipe organ and small ensembles). All the best from Upper Austria!

    0
    Penolopy Bulnick
    Penolopy Bulnick

    1 year ago

    Looks beautiful and delicious :)

    0
    Wolfram-Maria
    Wolfram-Maria

    Reply 1 year ago

    thx, Mademoiselle!