フランスが生んだ最高の作り置きお惣菜【キッシュロレーヌ】シェフが教える生地から手作りのレシピ

フランスが生んだ最高の作り置きお惣菜【キッシュロレーヌ】シェフが教える生地から手作りのレシピ

Salut, hi. This time I will make a quiche lorraine. Have you heard of quiche lorraine? It is one of the most typical French regional dishes. Quiche is a dish that originated in the Lorraine region of northeastern France. It is made by baking a pie crust filled with an egg mixture called appareil. And since Lorraine is located near the border with Germany, it is also heavily influenced by German food culture. That’s why sausages, bacon, and other things like that are their specialty. So I use them as the main ingredient in my quiche. Base is egg, bacon and cheese. It’s a very simple dish. So let’s start with the dough. Brisée fabric, also called part-brisée. I chopped the butter into small pieces to make it easier to rub into the flour, but if you have a food processor such as a robocoupe, it is definitely faster and easier to use that. This mixing process is quite time-consuming… But I learned from my seniors that this is how the old cooks used to make it, and it takes a long time. Again, a food processor can do this in an instant. After adding the whole egg, try not to knead it, so it doesn’t form gluten. It’s still not tightly packed together, but you can press it down a little with your hand and wrap it in plastic wrap once it’s lightly packed. Place in refrigerator to rest for at least 4 hours. This will prevent distortion when baked, and the texture will be crispy. Also, the moisture is spread over the entire surface, so there is no unevenness. This is then stretched with a rolling pin, etc. It is easier to do if you let it come to room temperature a little. It was right out of the refrigerator at this time, so I had a hard time stretching it out. This time, the diameter is 22cm. Once the dough has been rolled out thinly, prepare a mold and lay the dough into it. This time, the diameter is 22cm. If you touch it sticky at this time, the dough will be saggy. It’s hard to convey that feeling, but in that case, you can put a piece of plastic wrap over it. The temperature of the skin is less likely to be transferred, so it doesn’t feel clammy even if you touch it a little too much. Also, if the fabric is not spread to the edges properly, the corners may swell up with air, so it is best to be conscious of filling in the edges. Puncture holes with a fork to prevent puffiness when baked. It’s the same picket as in the pie crust. Place a tart stone on top of the aluminum foil to weigh it down so it doesn’t puff up. Tart stones can be substituted with rice, salt, etc. Bake in the oven at 180 degrees Celsius for 15~20 minutes. The temperature and baking time will vary slightly depending on your oven. Here’s what it looks like once it’s burned. Cut the ends here. Sometimes, the meat is cut before baking, but baking causes shrinkage, so it’s easier to get a more beautiful result this way. I removed the aluminum and baked it for another 10 minutes at 180 degrees. The second time is to cook the bottom part of the pan, which had been aluminum. Nice and crispy♪ It is better to cut off the ends of the dough before baking so that they can be used for the next time, but as in this case, the cut ends after baking can be mixed into other dishes or poured over stir-fried meat. I was thinking of using orthodox ingredients today. Vegetables are spinach and onions. Thinly slice the onion. And you can’t miss the bacon. The size of the cut is up to you, but it could be a spur slice or a cube. This time I cut it into cubes. Next, we prepare the liquid to be poured into the egg base, called appareil. Sprinkle with a small amount of salt to taste somewhat. Mix thoroughly to ensure evenness. I mentioned at the beginning that quiche is a French regional dish, but in Lorraine, on the border with Germany, quiche is called "kuchen. I’ve visited neighboring Alsace too, but I’ve never heard it called kuchen. Speaking of kuchen, you all know baumkuchen, right? Kuchen means "cake. I think it’s interesting to see the things that come out of this kind of cultural exchange along the border. I went to Alsace a long time ago, which is said to be the model for the city in Howl’s Moving Castle, and it was a lot of fun and exciting. I’m sure the ladies will love it. Yes. The onion moisture scrubs off the bacon and the sweetness of the onion on the pan, and then the spinach moisture scrubs off the bacon and the sweetness of the onion on the pan. It’s a continuous cooking process, so the pan shouldn’t burn too much. If you burn it, it becomes bitter, so it’s a little difficult to find the right balance when cooking continuously, but once you get used to it, you can transfer the flavor well to the next ingredient. This will give a sense of unity to the dish. Can use a fork to distribute the ingredients evenly. Can put the fried ingredients into the dough in any order, but in this case, onion, spinach, bacon, and cheese. I imagine repeating this about twice. A little care is needed so that when the egg mixture is poured, the ingredients do not get in the way and make it difficult to distribute the egg mixture. If you sprinkle cheese evenly over the top, you can get a good browning like this. I baked it at 150 degrees for 40 minutes to slowly and gently cook the eggs. I think it depends on the oven, but if the temperature exceeds 150 degrees, only the surface is browned and the inside may not be cooked. This time I want to have it for breakfast tomorrow, so take it off the heat and put it in the fridge. Cut and warm it up a bit and it will be great. Well, isn’t it cooked evenly and beautifully? It is seriously delicious when eaten warm in the microwave or toaster. Good for brunch or lunch. Can have dinner at night if you want. In restaurants, it is sometimes served as a small amuse-bouche with a glass of wine. Bon appétit Quiche is really versatile! And it can be leftover and frozen. Soft☆ Delicious.loool Delicious. The moment I take a bite, it’s already delicious. The thicker the dough is made, the more crunchy the texture can be enjoyed, and I think it’s a good accent. Delicious. I think it’s great to use leftovers from the fridge or arrange them with your favorite ingredients. Please also refer to the summary section for recipes. Okay, bye☆ First recipe book now on sale to rave reviews. Careful explanations of the particulars that make familiar ingredients and menus even more delicious, as well as points that elevate the quality of dishes by incorporating French techniques. I would be happy if we could help enrich your daily dining experience in any way.

フランスの郷土料理、キッシュ。基本の作り方をブリぜ生地から丁寧に解説しました。手作りの生地はザクザク食感で最高です！
具材は自由自在にアレンジできますし、朝食にはもちろん、夕食にワインのおつまみとしても。冷凍保存もできる万能な作り置き惣菜です。
ぜひ作ってみて下さい！

●材料(直径22cm型)
・ブリゼ生地
小麦粉　300g
バター　130g
卵　　　2個
塩　　　少々
・アパレイユ
卵　　　　　6個（動画内4個ですが、足りなくて後から2個足しました）
生クリーム　400ml
・具材
ベーコン　　150g
玉ねぎ　　　1個
ほうれん草　1/2把
パルミジャーノ・レッジャーノ　60g

●混ぜたり、切ったり、色々使えるカードはこちら。
https://amzn.to/3BYwlhr

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★初の料理本・絶賛発売中★
【二つ星フレンチ元料理長が教える おうち格上げレシピ】
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#キッシュ　#朝食レシピ　#作り置き