Easy quiche recipe

Recette de quiche facile

How to make tomatoes release less water? Martine, if your tomatoes release too much water during cooking, try to dry them before placing them on the pie. The recipe: place the tomato slices on a rack over a basin and sprinkle with salt.

Why doesn’t my quiche Lorraine puff up?

Pourquoi ma quiche lorraine ne gonfle pas ?
© eastewart.com

To avoid this unfortunately classic “explosion”, Olivier Poels offers a first tip: make a very dense quiche, a little higher too. “Feel free to prepare it in a smaller clay dish, with a smaller diameter and higher, placing lots of decorations,” he advises.

Why do I have water in my quiche? The water can come from the fresh cream used: the « lighter » it is, the more content it has. It is therefore important to choose a really fresh family cream! If you put milk, that’s the problem. It is also possible that you put a frozen item in the quiche which releases the water.

How to make a well-floured quiche Lorraine? For a quiche to rise, it has to contain some fat (sorry quiche fans and dieters). You must first remove it from above (to form a partially airtight film) then heat it from below (steam escapes poorly and creates micro bubbles in the puffed quiche).

How to avoid water in a quiche or a pie? To prevent too liquid preparations from soaking your favorite pie or quiche dough, it is recommended to leave the oven door open (by pressing it tight with a wooden spoon) during cooking. To allow moisture to evaporate. We recommend the Pyrex model.

How not to have water in the quiche?

Comment ne pas avoir d'eau dans la quiche ?
© journaldesfemmes.fr

Quiche too liquid: 3 really easy tips to save…

  • Cook the quiche dough to prevent it from going soft. …
  • Flour the dough before filling the quiche to keep it crispy. …
  • Use more egg yolks than egg whites in the quiche maker to minimize excess water.

Why doesn’t my quiche Lorraine rise? To avoid the sadly classic « soufflé » effect, Olivier Poels offers a first tip: make a very dense quiche, a little higher too. « Feel free to prepare it on a smaller earthenware dish, with a smaller diameter and higher, adding lots of toppings, » he advises.

Why is my quiche dough not cooked? Your oven is not hot enough. Check the temperature with a thermometer. If your crust is full, start baking at 220°C (425°F) to allow the underside to cook enough, then lower the temperature to 180°C (350°F). … Your pie has not been put in the oven correctly.

What size pie pan?

Quelle taille de moule à tarte ?
© whiteonricecouple.com

Choose the right size A 22 cm diameter mold will be suitable for a pie for 4 people, please provide a 26 cm mold for 6 people and a 28 cm mold for 8 people.

Which mold for baking pies? For the pie moulds, it is very important to choose metal (without ceramic, pyrex, silicone, etc.), which is thin, conducts heat well, humidity will not be outdone and will give a nice color.

What is the size of the mould?

What size mold to choose?

Quelle taille de moule choisir ?
© pinimg.com

We can say that a diameter of 22 cm corresponds to a cake for four people, 24 and 28 cm correspond to a preparation for six to eight people. Yours is a rather square print, for the same depth, with a side of 13 cm, we can say that it is suitable for a round print of 15 cm.

What material for a cake pan? Cake molds in light metal: tinplate or raw steel sheet. Widely used by pastry cooks, metal cake molds and especially tinplate molds are very popular with professionals in the trade.

What size cake tin to choose? As for rectangular cake moulds, the ideal is to favor the length. Thus, a model measuring 18 cm long will easily satisfy about 8 people. As for the mold with a length of more than 26 cm, suitable for about ten cake eaters.

Why do fruits turn black?

Pourquoi les fruits noircissent ?
© fanpage.it

Why do peeled fruits and vegetables turn black? This phenomenon is completely normal: the flesh of certain fruits and vegetables contains enzymes which, in contact with the oxygen present in the air, begin to blacken.

Why do bananas turn black? Skin changes and effects of cold If the temperature is too low, the membrane becomes too fluid and loses its firmness. Thus, enzymes and polyphenols can mix and react. The banana then exhibits a « chilling wound » or « chilling wound ».

Why do fruits oxidize? Fruit browning has two causes: oxygen and the enzyme polyphenoloxidase (POP). In apples, chemicals called phenols are found on the inside of the cells and enzymes on the outside.

Why is my quiche flat?

Maybe you are using a pan that is too big for your quiche? Try putting the filling in a deeper, smaller diameter pan, pouring the filling up to 5mm from the edge of the pan. In principle, you will obtain a very thick quiche with the same ingredients. Good morning!

Why do we say quiche Lorraine? Etymology. The name is derived from the Lorraine Franc « Kuchen » / « Kuche » which is also found in High German. … Keep in mind that the word « Kich » in the Lorraine Franconian language means to cook.

How to arrange fruit on a pie?

Simply position your piece of fruit in half and drill a hole vertically. You need to start with the outside of your pie, sticking to the edge of the pie plate. Then you can handle the second fruit circle.

How to arrange fruit on a cake? Coat the edges of the cake with pastry cream and apply chopped almonds to the edges. Arrange the rest of the fruit on top and coat with a brush with the warm filling.

How to prevent fruit from darkening on pies? Once cooked, brush the pie with apricot jam (or another flavour) over heat (and thaw) over low heat. The jam, once cooled, makes the fruit shine. This technique also has the advantage of protecting the trim from air and therefore from oxidation and discoloration.

How to absorb fruit juice in pies? Add ground almonds, semolina or tapioca What do almonds, semolina and tapioca have in common? All three absorb excess moisture from the fruit during cooking. Sprinkle a layer on top of the batter before adding the fruit.

Why is my puff pastry not cooking?

If your dough is not baking from the bottom, your oven is not heating well from the bottom. Maybe your resistance has given up! My oven is very hot from below, but if I bake my dough on or in silicone I get very satisfying results.

Why is the dough not cooked? It should usually be unprinted and left to cool on a wire rack. Maybe your dough is undercooked because you only put your oven in the broil position (it only heats from the top and not from the bottom) or because you put it too high in the oven !!

How to make raw dough? If it’s crispy, it’s not cooked enough. It is also possible that you did not put enough water in the pan. The rule is 1 liter of water for 100g of pasta. To deal with this vertigo, put the pasta on a plate and cook it with cream or sauce.

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Bonjour! Je m'appelle Valérie et je suis une cuisinière professionnelle passionnée par la création de plats délicieux et innovants. Avec 10 ans d'expérience en tant que cheffe cuisinière, je suis constamment à la recherche de nouvelles inspirations pour surprendre les papilles de mes clients. Bienvenue dans mon univers gastronomique!