Recently, I have experimented some feelings I thought they are forgot. I’m wistfully remembering about those days, when my soul seemed was flourishing, the days when I was blessed to meet passionate people, passionate about following a dream, of believing in themselves. I felt like the past years were something like a deaf tunnel in which I couldn’t see, meet, feel, hear, talk, and love incredible inspiring people. Is quite said, because I was feeling like something was stolen from me. But, when I met them I was feeling inspired. Inspirited to search my own voice, to believe in me, to be determinate, to believe I could go till the end. Just seeing them was giving me courage, because this was what I felt for them. This was inspiration to me! Inspiration made me always think, how comfortable it is to think that out there there are still crazier people than you.
And even if I was exhausted tonight, I felt I needed to write you a small note about my fears, perceptions, believes. Paris has been wonderful as always. And I don’t feel there are needed more words in order to describe a wonderful feeling of re-seeing a beloved place. A place where you discovered new feelings few years ago. France has been my initiation into a world of chic well-being, new luscious simple culture and an exciting journey. My uni experience, my fist internship, the picnics with friends, being free, learning, discovering, feeling happy. France has been a part of my life felt differently, almost in some kind of parallel universe. And now each memory and revisal of any piece of it, make me feel lucky to have been witness to all of that. Quiche Lorraine has been my first recipe made during my journey in France, in the beautiful city – Strasbourg. I hope you will enjoy it too!
La Quiche Lorraine with Three Flours Ingredients for the pate brisée ( tart pan ~22cm): Directions for 3 flours pate brisée: Directions for the quiche: [/stextbox]
Ingredients for the quiche (makes 8 servings):
1 pate brisée
150g smoked bacon
200ml pouring cream
pinch of nutmeg
pinch of dry thyme
salt and pepper
90g white rice flour
50g buckwheat flour
40g all-purpose flour
90g salted butter at room temperature
3 tablespoons cold water
1. Using a food processor pulse the sifted flours with the butter until the consistency resembles coarse meal. Add the egg and pulse few times. Add the water and pulse just until dough holds together without being wet or sticky. Do not mix longer than 30 seconds.
2.Wrap the dough in a plastic sheet and chill in the fridge for at least one hour.
1. Preheat the oven to 180c. Roll the dough in a circle with the diameter of 25 cm (for a pan ~22cm). Place it in the pan and set it aside in the fridge to chill.
2. Render the smoked bacon cut in lardons and let it get crisp. Sprinkle the nutmeg and thyme on the lardons in the last minutes of the cooking. Set aside.
3. In a bowl mix the eggs with the milk and cream. Arrange the bacon evenly over the bottom of the crust. Pour the egg mixture into the prepared crust and bake until the crustard is golden, puffed, and set yet still slightly wiggly in the center, 35-40 minutes. I don’t usually do pre-baking of this tart, but you are free to pre-bake the crust, if desired. Remove from the oven and let cool on a wire rack for 15 minutes before serving. Serve with salad.
La Quiche Lorraine with Three Flours
Ingredients for the pate brisée ( tart pan ~22cm):
Directions for 3 flours pate brisée:
Directions for the quiche: