Europe 1 15:33 p.m., November 25, 2023
Each week, a chef presents a recipe at the Bons Vivants table. This Saturday, chef Norbert Tarayre, from the Prince de Galles brasserie in Paris, revisits quiche lorraine with his Quiche Norraine, whose shortcrust pastry is curry. Enjoy your meal!Each week, a chef presents a recipe at the Bons Vivants table. This Saturday, chef Norbert Tarayre, from the Prince de Galles brasserie in Paris, revisits quiche lorraine with his Quiche Norraine, whose shortcrust pastry is curry. Enjoy your meal!
La Quiche Norraine by Norbert Tarayre
Ingredients
CURRY SHORTCRUST PASTRY
Flour 250 g
Butter 125 g
Water 80 g
Madras Curry 6 g
Turmeric 5 g
Fine salt 4 g
QUICHE BATTER
Egg 4 pieces
Egg yolk 2 pieces
Liquid cream 160 g
Milk 120 g
Bacon (smoked or unsmoked) 125 g
Grated nutmeg 3 g
Fine salt 4 g
Freshly ground pepper 3 g
Do you have recipes every week in your email? Subscribe to Europe 1's gastronomic newsletter by clicking here!
Mix the flour, salt and spices on the work surface. Cut the cold butter into cubes. Add the butter to the flour, sanding it between your hands. Pour in the water and knead to obtain a homogeneous dough.
Refrigerate for 30 minutes.
Line the pie pan and refrigerate. Preheat the oven to 180°C.
In a bowl, mix the eggs with the yolks, then add the milk, cream and season with salt, pepper and nutmeg.
In a pot of boiling water, blanch the bacon for 5 minutes, then cool immediately.
Fill the tart shell with the migaine and bake for 35 minutes, then lower the oven to 160°C and bake again for 25 minutes. Serve warm.