Day one hundred twenty

Quiche Lorraine pies finished and
ready to be cut and served

Going to the 'dark side' for the traditional Quiche Lorraine.

Second day of breakfast cookery. Today was a little bit different how it felt to wake up so early. A little bit tired, however was able to fall asleep yesterday at 10 in the evening. That was almost a record for me (days when I struggled with jet leg do not count).

Our team have done some baking today. Our chef called this 'go to the dark side'. We made Quiche Lorraine, which is traditional French savory tart with onion, bacon, cheese and custard. We managed to make it really good. There were good appearance and taste.

Other teams made
stuffed rosti potato, sourdough pancakes (these were indeed good, unfortunately sourdough starter is not common thing), and some other traditional for breakfast dishes.

Here is the recipe for the Quiche Lorraine.

A portion of Quiche Lorraine

Ingredients:
8 oz  diced slab bacon 
1 oz butter
4 oz onion medium dice
6 fl oz heavy cream 
6 fl oz milk 
4 eggs 
1 tsp salt 
¼ tsp ground black pepper 
Pinch ground nutmeg 
4 oz grated Emmentaler 
12 oz Basic Pie Dough (3-2-1), rolled, fit into a 9-in quiche pan, blind baked 
Method:
1) In a medium sauté pan, render the bacon in the butter until browned. Remove the bacon with a slotted spoon and drain. Reserve 2 tbsp.
2) Sautee onion in a bacon fat until lightly brown. 
3) Whisk together the cream, milk, and eggs. Season with the salt, pepper, and nutmeg. 
4) Scatter the bacon, onion, and cheese evenly over the crust. Add the custard mixture gradually, stirring it gently with the back of a fork to distribute the filling ingredients evenly. 
5) Set the quiche pan on a sheet pan and bake in a 350°F/177°C oven until a knife blade inserted in the center comes out clean, 40 to 45 minutes. 
6) Serve hot or at room temperature

Pie dough we used basic recipe (3-2-1).
For one Quiche we used
6 oz flour
4 oz butter
2 oz ice cold water
1/4 teaspoon salt
Method:
1) sift together flour and salt
2) using pastry (dough) cutter or your hands work butter with flour, so you have small pieces of butter (lentil size) covered with flour. Do not overwork if you use your hands.
3) gradually add water mixing dough just to combine. Do not over mix or your dough will be tough and not as crumble as it should be
4) roll to fit quiche form or pie tin if you do not have special form, place dough into the form making sure that there is no air pockets and dough nicely fit to form. Using the back of the knife cut the exceed dough on the edges
5) cover dough with parchment paper and place some weight on it (usually beans are used, you do not need a lot of weight) so dough won't shrink while baking.
6) bake 12-15 minutes at 350F until edges just get a little bit colour (very light, do not expect a lot of colour at this stage)
7) remove from the oven and remove parchment paper with beans 
8) The dough is ready for filling and further baking

Also there is a link for a recipe for Blue Cheese Dressing for salad I made at work today. I like this dressing. It is a good alternative to the traditional vinaigrette.