WEEK 2(QUICHE LORRAINE)

Today we have a COD by bainuli and danielson. Today there are many student late to class. Today we are in week 2 we learn about quiche lorraine. Quiche is a savoury, open pastry crust with a filling of savoury custard with one or more of cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French Cuisine but also popular in other countries, particularly as party food. We have acknowledged that Quiche has varieties in which we learned to make a Quiche Lorraine as for today’s lesson. Quiche Lorraine is a popular variant that was originally an open pie with filling of custard with lardons. In English-speaking countries, modern preparations of the dish usually include mature cheese and the lardons are replaced by bacon. There are many variants of quiche, including a wide variety of ingredients. Variants may be named descriptively, often in French, example quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally, example florentine (spinach) and provençale (tomatoes).



INGREDIENTS

• Flour - 250 gm
• Butter - 125 gm
• Egg - 1 no
• Castor Sugar -1 tbsp
• Milk -1 tbsp

METHOD:

1. Preheated the oven into 180 degree Celsius.
2. Start making the pie crust by sifting the flour into a bowl.
3. Then, add the castor sugar into the bowl as well and mix with butter until it is even by using your hand.
4. Add egg, salt and lastly the milk into the mixture and mix them well until it formed into dough.

5. Take a small amount of the dough and spread them on the counter. By using a rolling pin, roll out the dough and place it into the pie mould. Cleanly cut off the excess dough from the edges.

6. Blind-bake the pie crust first. Line the pie crust with the parchment paper and fill small amount of rice into the pie crust. Bake them at about 15 minutes.

7. After the blind-bake is done, take it out from the oven. By using a fork, slowly press it down on the pie crust.

8. Add the filling and pour a little amount of milk. Sprinkle the parmesan cheese on top of it then, bake it for about 15 minutes at 180 degree.
9. When it is done, take out the ‘Quiche Lorraine’ out of the oven. Took off the pie mould and serve on a plate. Sprinkle the parsley as the garnishing.

FILLING

Ingredients

Onion -1 no

Chicken -100 gm

Parmesan Cheese -25 gm

Egg -2 no

Heavy Cream -250 ml

Parsley -20 gm

METHOD:

1. Cut the chicken into small or medium dice and place it into a bowl.
2. In another bowl, mix together the heavy cream with eggs. Stir well.
3. On a small pan, take a small amount of butter and cook the chicken until it change in colour or until it is cooked.
4. Pour the mixture of heavy cream and eggs and stir.
5. Add the Parmesan cheese and parsley and let them cook. 


CONCLUSION

The conclusion is, we must know the acknowledged the ingredients and the method of preparing or cooking. To prepare and cook the Quiche Lorraine we must follow the method that already given from chef. We must know the information such as blind-bake. We are happy for class today because we already know how to make a quiche lorraine and all the group is give a cooperate in group.