Δευτέρα, 1 Οκτωβρίου 2012

Quiche Lorraine ala greq, like a French kiss


It was a big challenge to create a recipe for Quiche Lorraine. Why? First, I have eaten quiche only 2 times in my life and I was admittedly not thrilled. Second, i had to make handmade buttery dough that I had never done it before in my life. Thirdly, I had to think of an original and unique recipe for Quiche Lorraine that it had never been cooked before!

And behold the visualized my delicious result! Pork, spices and herbs, and a secret, delicious Greek cheese.


Shopping list
200g. flour, all-purpose
125g. butter
1/2teaspoon salt
1/2teaspoon sugar
3-4Tablespoons iced water

250g. pancetta (pork pieces like bacon)
1 onion, cut into small cubes
100g. talagani diced (or other hard goat cheese)
50g. talagani grated (or other hard goat cheese)
50g. butter
1 shot of sweet wine Samos
1 star anise
1teaspoon cardamom
3 eggs
200ml cream
salt - white pepper
1/2teaspoon nutmeg
poppy seeds (optional)



First, prepare the dough Brisee or get a ready one alternatively. The Brisee buttery dough is full of flavors and aroma. However, it is difficult to handle it because the butter melts quickly resulting in the dough to  being broken and cut. For this reason, you should prepare the dough and refrigerate it until the filling is ready.

For the dough Brisee
In a deep bowl, add the flour and make a hole in the middle where you add the salt, sugar, butter iced cubes, and, finally, the icy water.

Mix with hands to unite all the ingredients, make the dough a ball, wrap with cling film and refrigerate it for at least one hour to get really cool. You can make several portions of dough and keep them in the freezer to have it ready made as soon as you need it.

Remove the dough from the refrigerator and let it sit for a few minutes to warm up. Spread it on a floured surface and roll out with a rolling pin thick, in a circle, and one centimeter thick. Use the dough to cover the bottom and the walls of a tartieras diameter 28cm, approximately. Cut the dough pieces that projecting the form. Pierce the dough on the bottom with a fork to avoid swell. Bake the dough in a preheated oven and temperature 180th C until golden brown. When ready remove from the oven and let it cool before putting in the filling.

For the filling
Sauté the pancetta in the butter and once it changes color we add the onion. Add the wine and add the anise and cardamom, some water and let it cook until the meat is tender for good. We will need about half an hour depending on the quality of the meat. When ready, put it on a plate to dry out the remaining oil and allow to cool before filling the Quiche Lorraine with it.

Beat the eggs hard and add the cream, salt, pepper and nutmeg, beating until fluffy for good. 

Once cooled array the baked dough, the pancetta and diced talagani. Sprinkle half the amount of liquid filling, without the grated talagani, and bake for 10 minutes to start tying materials. Add to the liquid filling the remaining grated talagani. Drizzle the Quiche Lorraine with the rest of the liquid filling where we throw in the grated talagani, and bake for another 20 minutes until browned and cooked.

In a few minutes, we enjoy a delicious, unique, fragrant piece of quiche lorraine on a purely Greek materials where pale in front of many gourmet dishes. Believe me, it is something unique! I do not know if thas reimburse you the trouble and hassle of preparation, however, it can stand bravely in a festive table and bring your cooking ability.

Despite I was exhasted after the overexertion preparation, it was impossible for me to even think of sharing with my husband my precious piece of Quiche Lorraine... So delicious!

Kisses, Foteinoula

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