Mexican Mole Poblano - D21
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.
Method
Partially pre-bake the pie shell
Preheat the oven to 200°C conventional, 180°C convection, Gas mark 6.- 1 kilogram Chicken
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
- 200 grams MoleIf 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 teaspoons Cumin200 milliliters Red WineIn a mixing bowl, whisk the eggs, egg yolks, milk and heavy cream.
- 2 OnionSeason 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.
- At 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
Mexican Mole Poblano - D21
Amount per Serving
Calories
242
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Cholesterol
85
mg
28
%
Sodium
1725
mg
75
%
Potassium
846
mg
24
%
Carbohydrates
12
g
4
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
30
g
60
%
Vitamin A
77
IU
2
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.2
mg
12
%
Vitamin B12
0.2
µg
3
%
Vitamin C
6
mg
7
%
Vitamin D
0.2
µg
1
%
Vitamin E
1
mg
7
%
Calcium
42
mg
4
%
Net Carbohydrates
9
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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