Session 240 — Quiche Lorraine
← Block 47–48: Pastry — Doughs & Custards Overview
Skill: Savory custard in a tart shell; blind baking for wet fillings; reading custard set Read first: Quiche Lorraine
What you're learning: Quiche is the savory application of everything you learned in Block 47. The tart shell is blind-baked first (to prevent a soggy bottom when the wet custard goes in), then filled with a simple egg + cream custard and baked until the center barely jiggles. Pull at 160°F internal — the carryover heat finishes the job. The Lorraine variant adds lardons and Gruyère.
Full Meal: Quiche Lorraine with a simple green salad and mustard vinaigrette — this is lunch, not dinner; quiche is better at midday
🎥 Compare Notes: Traditional Homemade Quiche Lorraine with Pierre Koffmann — BBC Maestro — Michelin-starred Pierre Koffmann demonstrates classic Quiche Lorraine from shortcrust pastry to silky custard filling.