Guide
The first two weeks of "Schnitz und Drunder"
by Simon Balissat
Quiche Lorraine
16.4.2020
Translation: machine translated
Every day from 11 a.m., we cook together in the YouTube cookery show "Schnitz und Drunder". The show is named after a typical dish from Aargau, a bit of home for me as an exile from Baden in Zurich. This week it's "Quiche Lorraine".
Quiche is a dish that I have a love-hate relationship with. The savoury French cake has been on the menu in many cafés for a few years now, which is not a bad thing in itself. However, as every café creates its own version and these creations are usually not even that good, I haven't made a quiche myself for years. And yet the classic version "Quiche Lorraine" is incredibly delicious. Bacon, onions, cheese, eggs and cream. Sounds as awesome as it is.
Recipe
- Pour 1 round of ready-made cake batter into a mould
- Cut 1 large onion into thin slices and cook very slowly in butter over a low heat until translucent. This will take at least 15 minutes
- Sauté the diced bacon and drain on kitchen paper
- Add 1 dl of white wine to the onions and boil it down completely
- Mix 3 dl cream and 3 eggs, add 50 g grated cheese
- Add the onions and bacon to the icing, season with salt and pepper
- Spread the icing over the dough and cover the icing with grated cheese
- Bake in a preheated oven at 220 degrees in the lower third of the oven for around 30 minutes
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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