Local dishes François Rabelais High School by Marie Pelchat

The “quiche Lorraine” is a very old and authentic recipe from France.

It came, more precisely, from the north ouest department of Alsace.

It is generally eaten as a main course with lettuce and tomatoes .

Ingredients (per 400 g of dough) :

250 g flour 125 g butter
1 pinch of salt
1 egg yolk Water

Steps : To start, prepare all the ingredients on the table.
Arrange the flour in a pile on the work surface. Add the softened butter, cut into pieces,
Add the salt,
Crumble with fingertips,
Arrange again in a pile and create a well, add the egg yolk to the well,
Knead with your fingers, gradually adding flour and water, until you get a ball.
Let it rest for 30 minutes

Ingredients (for 8 peoples) :

400g bacon 60 g butter 6 eggs 40 cl cream 40 cl milk Salt and pepper

The “quiche Lorraine” :

- Preheat the oven at 350 fahrenheit.

- Roll out the dough with a rolling pin until it is 1cm thick. Fit dough in to mold and sting with a fork.

- Fry the bacon in a pan.

- In a cup, beat the eggs, the cream and the milk and add the bacon.

- Season with salt and pepper.

- Pour on the dough.

- Bake 45 to 50 minutes.

This pie is a classic of French cuisine, whether meringue or not.

In the 21st century, it is cooked both as a family and by professional pastry chefs. It is served in restaurants, and sold in bakeries, pastry shops and supermarkets.

The lemon pie was served to the king in the early nineteenth century. She was a symbol of wealth and kindness

Ingredient :

Shortbread :
250g of flour
25g of almond powder
75g icing sugar
150g of butter
1 egg
1 pinch of salt

Lemon Cream :
3 lemons (10cl) + 1 zest
3 eggs
200g of butter
150g of sugar

Meringue :
3 egg whites
150g of sugar
1 pinch of salt

Preparation :

Step 1 :
Prepare the shortcrust pastry.
Sift the flour then the icing sugar.
In a salad bowl, work the butter with a spatula, incorporating the almond powder, the pinch of salt, the egg and finally the sugar and the flour. Stir in each ingredient carefully and knead by hand to form a ball.
Put at least 2 hours cool in a plastic film.

Step 2 :
Prepare the lemon cream.
Reserve 10 cl of lemon juice.
In a bowl, beat the eggs with the sugar until the mixture is frothy.
Melt the butter in a saucepan, add the lemon juice and zest, bring to a simmer. Add the contents of the bowl by whisking, then turn off the heat, stir for 1 minute and pour into a bowl. Let cool.

Step 3:
Preheat the oven to 180 ° C (th.6).

Step 4:
Spread the sweet dough on a floured work surface so that it is about 5mm thick and garnish with a pie dish.
Put the pan garnished 30 minutes in the fridge.

Step 5:
Then sting the dough with a fork, garnish with a baking parchment paper and cover with dried beans or rice.
Cook the dough for 10 minutes.

Step 6:
Pour the lemon cream and put back in the oven for 15 minutes.
Let cool and carefully unmold on a rack.

Step 7:
Prepare the meringue.
Beat the egg whites firmly with a pinch of salt and add the caster sugar at the end, little by little.
Put the meringue on the pie with a piping bag.
Brown 5 to 7 minutes under the grill.