Quiche Lorraine from Le Cordon Bleu

This was our examination recipe. I got a merit score for this dish. I’ve since made it numerous times for my family. I’d typically make it a l ot bigger, like a 12 inch pan. It is something my kids like.
However, for the  family, I sometimes replace the cream with milk because it is too rich for home-cooked food.
In school, we served this with a simple vinarigrette salad. A vinaigrette is a classic sauce and salad dressing made by mixing an edible oil (mild olive oil) with a mild acid, such as vinegar or lemon juice.

I remember fondly of my Chef Instructor, Paul. He always has something to teach me, and simple things like how to enjoy food. And I remember he was overseeing us when we made this. My group, BC2. We had to blind bake, and I honestly don’t see why.

So we made 3 quiches. I followed the instructions and made 1 that will be tested using the blind bake. Then, I just had to use my Chinese egg tart method. I cranked the oven up to 200C, and then baked the whole tart without blind baking first.

I then submitted both to him. He said both were find. I then told him one was not blind baked, and I told him how I did it. He just smiled, and said, “You would think that it’ll burn”. I didn’t tell him that’s how Chinese do our egg tarts.

Key: What differentiates a gourmet quiche from a bleah one? How thin you are able to make the crust and yet it is stable enough that won’t break!