the best pastry chefs in Paris use puff dough, most cooks use brise pie dough because they lack the skill to make and handle puff dough. I apprenticed with a pastry chef from Paris, we always used puff dough. I made 9 quiches every day for many yrs in restaurants. Retired now.
In the video, you will find instructions on how to cook and prepare the quiche. You will see that I use grated cheese and add it to the liquid mixture at the end, before pouring the liquid on the pastry. As for the pan to use, it will depend on the pastry size that you buy but I tend to like mine with high “borders” so I use one that is 23cm in diameter. I hope it helps!
Thank you it looks so good! I will make.
the best pastry chefs in Paris use puff dough, most cooks use brise pie dough because they lack the skill to make and handle puff dough. I apprenticed with a pastry chef from Paris, we always used puff dough.
I made 9 quiches every day for many yrs in restaurants. Retired now.
I don't make good pastry But I Followed hers step by step Ir turned out wonderfully Thank you
Merci - I will make this tonight.
Please let me know how you get on!🤗
I hope you enjoy this recipe of quiche Lorraine! But who doesn’t like bacon?!!😉🥰
looks incredible
😊😊😊
Making this!
Super!👏👏👏
Is that an 8” baking pan?
It is a 10 inch baking pan 🤗
I see no instructions e.g. what size pan and how to I add cheese to it?
In the video, you will find instructions on how to cook and prepare the quiche. You will see that I use grated cheese and add it to the liquid mixture at the end, before pouring the liquid on the pastry.
As for the pan to use, it will depend on the pastry size that you buy but I tend to like mine with high “borders” so I use one that is 23cm in diameter. I hope it helps!
i like crepes