- fr
- gb
Quiche Lorraine
Ingredients
For 60 servings
500 g Régilait semi-skimmed milk powder
2.5 kg bacon cubes
3.5 liters water
1.5 liters cream
1 liter pasteurized egg (or approx. 20 whole eggs)
300 ml pasteurized egg yolk (or approx. 20 yolks)
Fine salt, pepper, nutmeg
Preparation
After cooking the filling (choice: cubes of bacon, vegetables, fish, seafood), mix the whole eggs and yolks with powdered milk.
Pour in the water, the cream and season with salt, pepper and nutmeg.
Place the filling into the bottom of the mold lined with shortcrust dough. Then pour the liquid over it.
Bake in a hot oven at 355°F (180°C) for 25 to 30 minutes.
Features
- Absorbs moisture and allows for a reduced amount of cream
- Absorbs excess water from the industrial dough and vegetables
- Adds a beautiful golden color
- A softer and suppler quiche, with an airier texture and lower fat content
Advices
According to the specific needs of your patients, you can replace Régilait semi-skimmed powdered milk with Whole Régilait or with Régilait Calcium & Vitamin D Skimmed milk.
