Belgian Waffles with Pearl Sugar - D19
La quiche lorraine est une variante de quiche, une tarte salée de la cuisine lorraine et de la cuisine française, à base de pâte brisée, de migaine (œufs, crème fraîche), de lardons.
Ingredients
- 250 grams All-Purpose Flour
- 3 Chicken Egg
- 250 milliliters Milk
- 200 grams Pearl Sugar
- 1 teaspoon Fine Sea Salt
- 1 tbsp White Sugar
- 250 grams Strawberry
- 250 milliliters Whipped Cream
Method
Partially pre-bake the pie shell
Preheat the oven to 200°C conventional, 180°C convection, Gas mark 6.- 250 grams All-Purpose Flour
Line a pie dish with shortcrust pastry. Press down into the curves with the back of your fingers. Trim the edges and crimp as desired. - Prick the bottom of the dish with the tines of a fork, especially the circumference all around the base to prevent puffing.
Bake the crust for 15 minutes or until the edges just start to turn golden brown and the base is set but barely golden.
"Docking" - to prevent the pockets of steam in the dough from puffing up.
Mise en place
- If using streaky bacon, cut into 2 cm-wide strips. If using smoked pork belly slices, trim off the rind and any cartilage then cut into 2 cm-long strips. Bacon bits are ready to use.
Prepare the bacon
In a skillet, render the fat out of the streaky bacon/smoked pork belly slices/bacon bits over medium high heat. Keep a close eye not to burn.- Just about when the bacon starts to become crispy to your liking but not dried out (around 10 minutes), turn off the heat. Discard excess fat if any.
Leave the bacon in the skillet as it will continue to cook from the remaining heat. Drain the fat (optional).
Prepare the filling
- 3 Chicken Egg250 milliliters MilkIn a mixing bowl, whisk the eggs, egg yolks, milk and heavy cream.
- 1 teaspoon Fine Sea SaltSeason with fine sea salt, pepper and nutmeg.
Hold back on salt as the bacon/smoked pork belly is usually heavily salted on its own as part of the conservation process.
Assemble and bake the quiche
- Keep the oven at 200°C conventional, 180°C convection, Gas mark 6.
- Spread the crispy bacon evenly on top of the pie crust.
- 200 grams Pearl SugarAt the oven door, pour over the egg-cream mixture. Sprinkle the cheese evenly on top.
- Bake for 35-40 minutes or until the quiche is golden brown to your liking.
For a dark brown sheen with a crispy flaky crust, use water. For a light matte sheen with a soft crust, use milk.
Serving
Remove from the oven and set aside to cool for 30 minutes before serving. Enjoy it warm or cold. Pairs well with the green salad.
Nutrition
Nutrition Facts
Belgian Waffles with Pearl Sugar - D19
Amount per Serving
Calories
382
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Cholesterol
95
mg
32
%
Sodium
443
mg
19
%
Potassium
219
mg
6
%
Carbohydrates
74
g
25
%
Fiber
2
g
8
%
Sugar
41
g
46
%
Protein
9
g
18
%
Vitamin A
266
IU
5
%
Vitamin B1
0.4
mg
27
%
Vitamin B2
0.4
mg
24
%
Vitamin B12
0.5
µg
8
%
Vitamin C
25
mg
30
%
Vitamin D
1
µg
7
%
Vitamin E
0.5
mg
3
%
Calcium
89
mg
9
%
Net Carbohydrates
72
g
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- "Docking" - to prevent the pockets of steam in the dough from puffing up.
- Leave the bacon in the skillet as it will continue to cook from the remaining heat. Drain the fat (optional).
- Hold back on salt as the bacon/smoked pork belly is usually heavily salted on its own as part of the conservation process.
- For a dark brown sheen with a crispy flaky crust, use water. For a light matte sheen with a soft crust, use milk.
Private Notes
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