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In this comprehensive workshop, you’ll learn how to make an authentic Quiche Lorraine 🥧 step by step—from a quick look at its history 📜 and choosing the right quiche pan 🍽️, to making a buttery shortcrust pastry (pâte brisée)🧈, preparing a savoury custard 🥚, layering the filling, and baking it to perfection 🔥.

This video covers it all: blind baking, mixing ratios, oven temperature, baking time, and tips for achieving a crisp base with a creamy interior ✅.

🍴 THE RECIPEs:
Shortcrust: https://www.thefrenchcookingacademy.com/recipes/classic-shortcrust
Making the quiche: https://www.thefrenchcookingacademy.com/recipes/authentic-quiche-lorraine

Buy the Complete Quiche Course 🥧 (Special Promo Ends Good Friday!) https://www.thefrenchcookingacademy.com/quiches-for-all-occasions

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🥗 LOCAL PRODUCE 🥗 We support local, sustainable food producers and small farms wherever we can:

🥕 Merri Banks Market Garden
🍅 Volcano Produce
🧀 Simons Organic Dairy
🍦 Schultz Organic Dairy
🐑 Leevid Lamb

Find local producers near you in Oz
– Sustainable Table: https://www.sustainabletable.org.au/map
– Open Food Network: https://openfoodnetwork.org.au

📸 FOOD PHOTOGRAPHY 📸
Food Photography by Kate Blenkiron

5 Comments

  1. I constantly live for this channel. My wife doesn’t cook so I cook every night and a lot of your beautiful French dishes show up with in our meals, because I love French cooking, and I also fall back on Italian cooking

  2. I live in Canada. All Purpose flour here has 12-13 % protein content, cake and pastry flour has 10% protein content, and cake flour, if you can find it, has 8% or less protein content. Cake flour is very hard to find and usually very expensive if you actually manage to find it. So can I assume that cake and pastry flour is the flour you would choose? Given what is available to me, if cake flour is still the flour I need to use, how much cornflour/cornstarch would I need to add to the cake and pastry flour in the recipe to bring the gluten content down to 8% or less? Thank you

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