Cooking with Jan, Ep. 46 Quiche Lorraine скачать в хорошем качестве

Cooking with Jan, Ep. 46 Quiche Lorraine

Recipe for Jan's Quiche Lorraine 🇫🇷 Crust: -200 grams all-purpose flour plus a half teaspoon salt mixed in -100 grams of butter at room temperature -3 tablespoons of water (about 30 milliliters) Quiche ingredients -100 - 150 grams of a good chopped bacon for frying -To the fried bacon, I also added a half of an onion and a clove of garlic, both chopped. This is optional for Quiche Lorraine, however. Note: If you are doing a vegetable quiche, you wouldn't use bacon of course. You would definitely put in onions, a bit of garlic and vegetables like broccoli, red bell pepper, mushrooms or leeks. Egg mixture: -3 eggs -250 milliliters of whipped cream -125 grams of sour cream (Schmand in Germany) -For egg mixture: few pinches of salt, pepper and sugar as well as a teaspoon of paprika -I also added a half of a bunch of flat parsley (chopped very finely) Topping: -200 grams of any shredded cheese you like for topping (gruyère, monterey jack, parmesan, gouda, white cheddar). I wouldn't use mozzarella - that's for Italian cooking! 😄 Have fun with the recipe and please let me know if you try it! Questions or comments are welcome! Außerdem möchte ich mich bei ‪@Thomaskocht‬ herzlich bedanken für die Methode für das Ausrollen des Teiges mit dem Nidelholz. Super Methode und sie hat in meinem Video bestens geklappt 😊🙏 Hier noch der Link zu der entsprechenden Folge von ‪@Thomaskocht‬:    • Quiche mit Speck und Lauch - Quiche Lorraine   Here also ‪@jacquespepin5317‬‘s version of Quiche Lorraine:    • Jacques Pépin Makes Quiche Lorraine | Amer...   I have learned so much from the master chef Monsieur Pépin - Merci!