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let’s make lunch in my Paris kitchen #paris #baking #cozy #recipe #lunch #quiche #spring #cute
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let’s make lunch in my Paris kitchen #paris #baking #cozy #recipe #lunch #quiche #spring #cute

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Recipe below!

When I am able to have a morning to myself with no work every once in a while, this is how I like to enjoy my time. Getting flowers while taking Lola for her morning walk, then baking, making @durosecoffee coffee, and enjoying my meal.

Pate brisee crust (for a 9 inch mold)
160 grams of flour
115 grams of salted butter, cold and cut in small cubes
30 grams of water
Rub the butter into the flour until it is almost a sandy texture with a few bigger chunks left. Add the water and bring together into a clump. Then rub out dough on table, form into a flat disc, cover with plastic, and place in fridge for at least 30 minutes. Then roll out as thin as possible about 3mm, place into mold, ensuring the edges are pushed downwards not upwards, remove excess, prick with fork around the bottom, and place in freezer for at least 30 minutes. Bake in a preheated oven at 200C till almost golden browned, not too golden as it will be baked again. Then let cool slightly while working on filling

Filling
3 eggs
200 grams of creme fraiche
200 grams of cream (at least 30% fat)
200 grams of lardon
50 grams of grated cheese like gruyere or Comte
Salt and pepper to taste
Dash of ground nutmeg
Whisk tother all ingredients, then add to crust. Bake in preheated oven at 200C for about 20-25 minutes till golden on top and center is set. Time varies on the oven you have.

Then I just served it with a salad and simple vinaigrette, et voila, bon appetit!

If you click the link in my bio, I have linked my Amazon page, where l list many tools that I use in the video like my molds, coffee machine, scales, tools, favorite baking books, etc.

I also have my LTK page where I link similar vintage plates, bowls, outfits, and aprons that I have, and my shopmy for similar outfits!

Again, like always, I highly recommend using a scale for all recipes, as it ensures a better, consistent bake! Using cups for measuring is just not an accurate way to measure and can lead to baking tragedies!

38 Comments

  7. @naldy888ace8

    If this is your Girl friend or your wife, your so lucky to have her. How I wish I have a partner just like you.

  19. @dtnn-r9t

    Now , that’s the France I knew because I was working there for 2 years and it was one of my loveliest time in my entire life. France certainly knows how to live and enjoy life ❤

  24. @LisaAnn-r2t

    I'm always amazed at the beautiful foods you create in your tiny kitchen. Looks so delicious and pretty. 😊

  35. @susanrunge7455

    Nice, looks yummy. Interestingly, tho, that is the flattest quiche I've ever seen.🥏😂 Note that Jacques Pepin always advises cracking your eggs on a flat surface, as the rim of a bowl could puncture & break the yolks as well as come into contact with the eggs & introduce bacteria into the food. 😉

  36. @Devanbree

    Your videos are a joy to my senses. You have such a beautiful lovely style . I enjoy them so much ❤. Thank you for making them .

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