Quiche Lorraine #shorts #quiche #french #quichelorraine

Quiche Lorraine

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Here are some of the cookware and bakeware I use for my everyday cooking:

Cuisinart High-Carbon Stainless Steel Blades Durable Bolsters Ergonomically designed stainless steel handles.

Extra Large XXXL Bamboo Cutting Board 24 x16 Inch,Largest Wooden Butcher Block for Turkey, Meat, Vegetables, BBQ, Over the Sink Chopping Board with Handle and Juice Groove

Zwilling J. A. Henckels Capri 3 Piece Set, aluminium. Scratch-resistant, safe to use with metal utensils. Exclusive ultra-durable Granitium nonstick coating, PFOA free. Flared rim for clean and easy, no-drip pouring.
V-shaped, stay-cool handle
Oven safe to 500°F
Dishwasher safe

GAS ONE NEW 10,000 BTU CSA List Portable Butane Gas Stove with Carrying Case CSA Listed, Black, 10.9" H x 3.6" W x 12.8" L. CSA has certified our stove and is superior to other stoves in quality and safety. The stove is safe and easy to use. Great for cooking, boating, camping, tailgating, backyard/patio cooking.

Pack of 4 Butane Fuel Cylinders| 8oz Butane Canisters for Portable Stove | Butane Torch Replacement Canisters.

The Complete Mediterranean Cookbook Gift Edition: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day.

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Butter Pie Crust:
YIELD
2 single crusts or 1 double crust
PREP
15 mins

Recipe:
300 g all-purpose flour
1 tsp kosher salt
2 sticks unsalted butter, cold + cubed
60 g - 120 g water, cold

The recipe can be done by hands or KitchenAid or robot coupe

Whisk together the flour, salt.
Dice the butter into small cubes, or cut it into pats. Work it into the flour until it's well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it's ready. If it has dry spots or pieces break off easily, add a bit more water until it's totally cohesive.

Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.

Recipe for batter:
1 cup diced Ham
1/2 cup Gruyere
1/2 cup Swiss Cheese
1 tsp Thyme
1/2 Onion
1 Shallots
2 cloves Garlic
Salt / Pepper
1/2 tsp Nutmeg
1/2 cup Milk
1/2 Cream
3 Eggs
2 tbsp Flour