Renaissance Quiche Loraine ‘Majestueuse’
by Wolfram-Maria in Cooking > Pie
4149 Views, 55 Favorites, 0 Comments
Renaissance Quiche Loraine ‘Majestueuse’
![00 _Renaissance Quiche Majesteux.jpg](/proxy/?url=https://content.instructables.com/FEP/1YHI/KBGQDE1D/FEP1YHIKBGQDE1D.jpg&filename=00 _Renaissance Quiche Majesteux.jpg)
![Quiche mj _03.jpg](/proxy/?url=https://content.instructables.com/FLH/SEVL/KBGQDF3E/FLHSEVLKBGQDF3E.jpg&filename=Quiche mj _03.jpg)
When my parents came back from a journey through France visiting the famous castles and mansions located along the big river ‘Loire’ across the land, they brought to me a very small cook book – ‘The Cuisine Of The Kings’ including original Renaissance recipes made ‘cookable’ nowadays by a nutrition scientist. Not more than 16 recipes: Fantastic ones! But also – a lot effort in ingredients (means: money. Kings!) and time for preparation and cooking. ‘Quiche Loraine’ (express: ‘keash lorane’) is eventually ‘the’ traditional dish of France, a sand cake mainly with onions and bacon – done originally you would work about 7 hours on it (on two days). I’ve done it (almost) the original way once because I like to try such things but for everyday’s cuisine I simplified it. So this is now very easy to do – having basic cooking skills you’re done in 25 minutes for preparation and another 20 for baking. However – ‘she’ is one of my top favorite dishes – Quiche Loraine smells and tastes unbelievably delicious, the more when you do this extra effort for the ‘Majestueuse’ decoration. Voilá!
Supplies
plate, porcelan or glass ~ 23 cm
dough
- 130 g flour (any kind) + a bit for preparing the plate
- 65 g butter + a bit …
- 1/2 egg (scranbled)
following: each ~ 1-2 hands full
- spring onion (orig: shallots)
- carrots, yellow and orange
- paprika
- litte tomatoes (cocktail t.)
- bacon, ~ 200g
- cheese (La Gruyére, Gouda, Emmentaler, at least a hard cheese)
- olive oil
Creme Royale
- Creme fresh (sour cream), 200 ml (gr)
- 3-4 eggs
Spices
- Herbes de Provence – a ready made mixture, incl. lavender!
- Nutmeg (muskat nut)
- pepper
Preparing the Plate
![Quiche mj _04.jpg](/proxy/?url=https://content.instructables.com/FSW/D7LY/KBGQDFMJ/FSWD7LYKBGQDFMJ.jpg&filename=Quiche mj _04.jpg)
![Quiche mj _07.jpg](/proxy/?url=https://content.instructables.com/FMQ/PDCR/KBGQDFQM/FMQPDCRKBGQDFQM.jpg&filename=Quiche mj _07.jpg)
![Quiche mj _08.jpg](/proxy/?url=https://content.instructables.com/FK0/EFRB/KBGQDFSQ/FK0EFRBKBGQDFSQ.jpg&filename=Quiche mj _08.jpg)
![Quiche mj _09.jpg](/proxy/?url=https://content.instructables.com/F9P/9VAR/KBGQDFX5/F9P9VARKBGQDFX5.jpg&filename=Quiche mj _09.jpg)
Spread a little piece of butter all over the plate (with your hand) – making a thin film. Take 1-2 tablespoons of flour and spread it by softly jiggling - shaking - tapping the plate with both hands holding it a bit diagonally while slowly rotating it horizontally. Sounds evil? But isn’t – if you’ve never done: You’ll find ‘how-to’-videos on the internet. At least it is really easy :-)
Making the Dough ‘Short Pastry – Mürbteig’
![Quiche mj _10.jpg](/proxy/?url=https://content.instructables.com/F7Q/9YIZ/KBGQDGTB/F7Q9YIZKBGQDGTB.jpg&filename=Quiche mj _10.jpg)
![Quiche mj _05.jpg](/proxy/?url=https://content.instructables.com/FUB/4EYB/KBGQDGN4/FUB4EYBKBGQDGN4.jpg&filename=Quiche mj _05.jpg)
![Quiche mj _06.jpg](/proxy/?url=https://content.instructables.com/F9S/E1WZ/KBGQDGR9/F9SE1WZKBGQDGR9.jpg&filename=Quiche mj _06.jpg)
![Quiche mj _11.jpg](/proxy/?url=https://content.instructables.com/FKE/12X1/KBGQDGXE/FKE12X1KBGQDGXE.jpg&filename=Quiche mj _11.jpg)
Put together flour and butter, scramble 1 egg, add half of the mass – the rest we use for Creme Royale. Add a mini squirt of water (≤ 1cl) and mix up roughly and quickly with your hands. Important to know and understand: Such kind of ‘sand cake dough’ – short pastry – works best when everything is NOT blended homogenous but only roughly. When done, give some minutes (5-10) to rest … before pre-baking. Take a drink, why not? :-) Meanwhile you can start cutting the veggies … (the step after the next)
Roll Out the Dough + Pre-bake
![Quiche mj _21.jpg](/proxy/?url=https://content.instructables.com/FYV/LBEM/KBGQDGZ1/FYVLBEMKBGQDGZ1.jpg&filename=Quiche mj _21.jpg)
![Quiche mj _22.jpg](/proxy/?url=https://content.instructables.com/FFD/27R9/KBGQDGZ8/FFD27R9KBGQDGZ8.jpg&filename=Quiche mj _22.jpg)
![Quiche mj _23.jpg](/proxy/?url=https://content.instructables.com/FMD/0N3T/KBGQDGZF/FMD0N3TKBGQDGZF.jpg&filename=Quiche mj _23.jpg)
![Quiche mj _24.jpg](/proxy/?url=https://content.instructables.com/F7C/05AX/KBGQDGZL/F7C05AXKBGQDGZL.jpg&filename=Quiche mj _24.jpg)
![Quiche mj _25.jpg](/proxy/?url=https://content.instructables.com/FSU/RLQI/KBGQDGZO/FSURLQIKBGQDGZO.jpg&filename=Quiche mj _25.jpg)
Put dough on the plate and spread with your hands – this is a bit like sculpting with clay! So let’s sculpt Lorain’s ground – dash in some additional flour for keeping the flour not sticky. Perforate with a fork – for letting the air under the dough go through while pre-baking (no bubbles). Pre-bake for 6-10 minutes at 230°C.
Clean the Veggies + a Colourful Tip!
![Quiche mj _13.jpg](/proxy/?url=https://content.instructables.com/FKH/CQ2A/KBGQDH4Z/FKHCQ2AKBGQDH4Z.jpg&filename=Quiche mj _13.jpg)
![Quiche mj _20.jpg](/proxy/?url=https://content.instructables.com/FRO/Y9J9/KBGQDH51/FROY9J9KBGQDH51.jpg&filename=Quiche mj _20.jpg)
Clean the veggies as usual.
Tip:
Boil some water (~ 0,75 l) and water the veggies with it. Doing so they intense their colors immediately and will keep during baking process!
Cutting the Veggies
![Quiche mj _28.jpg](/proxy/?url=https://content.instructables.com/FC4/9Z81/KBGQDH7I/FC49Z81KBGQDH7I.jpg&filename=Quiche mj _28.jpg)
![Quiche mj _30.jpg](/proxy/?url=https://content.instructables.com/FNY/HAPD/KBGQDH7M/FNYHAPDKBGQDH7M.jpg&filename=Quiche mj _30.jpg)
… onion, tomatoes in 1/2 or 1/4), carrots and red paprika: long and small. I forgot to photograph everything, sorry!
Cutting the Bacon
![Quiche mj _15.jpg](/proxy/?url=https://content.instructables.com/FQB/NGTQ/KBGQDHAJ/FQBNGTQKBGQDHAJ.jpg&filename=Quiche mj _15.jpg)
![Quiche mj _16.jpg](/proxy/?url=https://content.instructables.com/FYD/SPBL/KBGQDHAQ/FYDSPBLKBGQDHAQ.jpg&filename=Quiche mj _16.jpg)
… yeah! Looks like this.
Rubbing John Cleese …
![Quiche mj _17.jpg](/proxy/?url=https://content.instructables.com/FHU/U1ZF/KBGQDHRW/FHUU1ZFKBGQDHRW.jpg&filename=Quiche mj _17.jpg)
![Quiche mj _18.jpg](/proxy/?url=https://content.instructables.com/FGN/NMOW/KBGQDHS0/FGNNMOWKBGQDHS0.jpg&filename=Quiche mj _18.jpg)
… correction: the cheese, indeed!
Making ‘Creme Royale’ …
![Quiche mj _33.jpg](/proxy/?url=https://content.instructables.com/FYF/ZMN3/KBGQDHX7/FYFZMN3KBGQDHX7.jpg&filename=Quiche mj _33.jpg)
![Quiche mj _26.jpg](/proxy/?url=https://content.instructables.com/F3R/ZDYO/KBGQDHV4/F3RZDYOKBGQDHV4.jpg&filename=Quiche mj _26.jpg)
… and pre-baking of the short pastry is done now – out of the coven!
The making of Creme Royale is the only really such a bit tricky procedure: Mix up ‘creme fresh’ (~ 200 ml) or sour cream with 3-4 eggs (smaller –> more). Done.
Placing ‘Sub Layer’ Ingredients
![Quiche mj _31.jpg](/proxy/?url=https://content.instructables.com/FFT/RF0O/KBGQDHV8/FFTRF0OKBGQDHV8.jpg&filename=Quiche mj _31.jpg)
![Quiche mj _32.jpg](/proxy/?url=https://content.instructables.com/F3K/CZ40/KBGQDIES/F3KCZ40KBGQDIES.jpg&filename=Quiche mj _32.jpg)
![Quiche mj _35.jpg](/proxy/?url=https://content.instructables.com/FAL/3KJ8/KBGQDIEY/FAL3KJ8KBGQDIEY.jpg&filename=Quiche mj _35.jpg)
The ingredients of the sub layer will be not (so much) visible later – those are: onions and bacon. Onto!
Woohooo – Flood the Plate!
![Quiche mj _38.jpg](/proxy/?url=https://content.instructables.com/FO5/6FQB/KBGQDIQQ/FO56FQBKBGQDIQQ.jpg&filename=Quiche mj _38.jpg)
![Quiche mj _36.jpg](/proxy/?url=https://content.instructables.com/F9B/0Y41/KBGQDIPT/F9B0Y41KBGQDIPT.jpg&filename=Quiche mj _36.jpg)
![Quiche mj _37.jpg](/proxy/?url=https://content.instructables.com/FPN/CQQU/KBGQDIPY/FPNCQQUKBGQDIPY.jpg&filename=Quiche mj _37.jpg)
… with ‘Creme Royale’: Woom!
Heaven on Earth: Herbes De Provence
![Quiche mj _34.jpg](/proxy/?url=https://content.instructables.com/F8T/T75M/KBGQDIW3/F8TT75MKBGQDIW3.jpg&filename=Quiche mj _34.jpg)
![Quiche mj _39.jpg](/proxy/?url=https://content.instructables.com/FM8/3XLG/KBGQDIW4/FM83XLGKBGQDIW4.jpg&filename=Quiche mj _39.jpg)
‘Herbs de Provence’ is ›the‹ ready made mixture of (originally) France spices including lavender (from the France region ‘Provence’) and another 6-10 ingredients. Combined with nutmeg this will generate the typical and genius scent and taste of the Quiche. Add as much as you like – I would warmly recommend: Not too ‘economical’!
Beautiful Decoration: ‘The Onion Crown’ + Baking
![Quiche mj _40.jpg](/proxy/?url=https://content.instructables.com/FEN/XUYS/KBGQDJ1H/FENXUYSKBGQDJ1H.jpg&filename=Quiche mj _40.jpg)
![Quiche mj _41.jpg](/proxy/?url=https://content.instructables.com/FPS/NOPF/KBGQDJ1W/FPSNOPFKBGQDJ1W.jpg&filename=Quiche mj _41.jpg)
![Quiche mj _42.jpg](/proxy/?url=https://content.instructables.com/FVK/9GE4/KBGQDJ1X/FVK9GE4KBGQDJ1X.jpg&filename=Quiche mj _42.jpg)
![Quiche mj _45.jpg](/proxy/?url=https://content.instructables.com/F3S/2XVB/KBGQDJ2A/F3S2XVBKBGQDJ2A.jpg&filename=Quiche mj _45.jpg)
Decorate the flooded plate with the rest of the veggies, have in mind: building symmetries is the nice and simple trick – I made it like a clock!
Spice up a bit again and sprinkle some drops of olive oil – if you like. Put into the (pre heated at 230°C) oven and reduce temperature immediately to ~180°C. Bake for 20-25 minutes.
Tipp: The Onion Crown
Make 4 cuts into a little onion but do only cut ‘almost through’ – so the onion is still complete. Place it in the middle of your spacey UFO as it would be the cockpit: This is the onion crown of the Quiche! Put some drops olive oil on it: While baking it will open a bit or sometimes widely … looking very nice!
‘C’est La Vie!’ … This Is Life: Beautiful!
![Quiche mj _58.jpg](/proxy/?url=https://content.instructables.com/FXB/G1FL/KBGQDJEU/FXBG1FLKBGQDJEU.jpg&filename=Quiche mj _58.jpg)
![Quiche mj _61.jpg](/proxy/?url=https://content.instructables.com/F4I/VHUE/KBGQDJEY/F4IVHUEKBGQDJEY.jpg&filename=Quiche mj _61.jpg)
![Quiche mj _68.jpg](/proxy/?url=https://content.instructables.com/F8P/3IK7/KBGQDJEZ/F8P3IK7KBGQDJEZ.jpg&filename=Quiche mj _68.jpg)
![Quiche mj _69.jpg](/proxy/?url=https://content.instructables.com/FNV/ROX2/KBGQDJF2/FNVROX2KBGQDJF2.jpg&filename=Quiche mj _69.jpg)
Done. Give some minutes after baking – Quiche Loraine ‘Majestueuse’ comes out really hot inside.
Enjoying when medium warm is best.
But give also a try when it is cooled down –
maybe the best snack you ever had!
Voilá!