2つの具材で楽しむ！フロマージュキッシュ【Fromage Quiche】/ パティシエが教えるお菓子作り

I made a quiche that lets you enjoy two different flavors in one quiche. Each one has a completely different taste, so be sure to give it a try! The key feature of this quiche is cheese. ----------------------------------------------------- ◆"From Homemade Baking to a High-Quality Baking" Online Lesson Details: https://saki-plusoss.com/Page.aspx?id... ◆Saki.+ Official Website: http://saki-plus.com/ ◆Newsletter: http://saki-plus.com/maillesson/ ◆Instagram:   / saki.plus   ◆First Book! "Homemade Sweets Textbook" https://amzn.to/3OoBPub For business inquiries, please contact [email protected] ----------------------------------------------------- Table of Contents 00:00 Opening 00:04 Recipe 01:10 Crust 06:21 Filling 14:21 Finish Ingredients: For one 18cm quiche □Shortcrust pastry 60g unsalted butter 75g cake flour 75g bread flour 15g grated cheese 30g whole egg 20g water 1g salt □Filling Whole egg 75g eggs 150g 35% heavy cream 1 slice of sliced ​​cheese Salt and pepper to taste □Ingredients ①Salmon & Spinach 1 slice of fresh salmon 1 bunch of spinach 1/4 onion Salt and pepper to taste Butter (for sautéing) to taste ②Honey Mustard Chicken 60g chicken thighs 30g lotus root 20g maitake mushrooms 【Seasonings】 2 teaspoons mustard 2 teaspoons honey 1 teaspoon soy sauce 1 teaspoon sake Camembert cheese □Toppings Shredded cheese Approximately 80g cheese [Preparation] Save any remaining whole eggs after measuring. Mix the eggs, salt, and water for the dough thoroughly and chill. Dice and chill the butter. Divide the Camembert cheese into 8 equal parts. Cut all ingredients, except the salmon, into bite-sized pieces. Preheat the oven to 200°C. [Directions] □ Dough Put the flour and grated cheese into a food processor and blend. Add the butter and process until there are no large lumps. Add the chilled egg mixture and process until crumbly. Open the dough on a counter and fold it with your hands. Wrap in plastic wrap and refrigerate for about 30 minutes. Using flour and a rolling pin, roll the dough out to the height and width of the mold, leaving extra space. Wrap the dough around the rolling pin and lift it up, then place it on top of the mold. Place the dough inside the mold, then fold it over the mold, ensuring it does not overlap. Spread the excess dough around the outside of the mold and roll the rolling pin to remove it. Chill in the freezer. Poke the bottom with a fork, line it with baking paper, and place a weight on top. Bake at 200°C for 20 minutes. Once the edges are lightly browned, remove the weight and paper and bake for an additional 15 minutes. Brush the entire inside with the reserved whole egg and bake in the residual heat for about 1 minute until firm. □Appareil Beat the eggs, add salt and pepper, and mix well. Add the sliced ​​cheese to the cream and heat until melted. When it starts to boil, turn off the heat and let it melt in the residual heat. While stirring the eggs, gradually add the cream. □Filling ①Spinach & Salmon Melt the butter in a frying pan and sauté the salmon sprinkled with salt and pepper over medium heat. Once browned on both sides, add the vegetables and sauté until the onion is soft. ②Honey Mustard Chicken Mix all the seasonings and marinate the chicken thighs for about 5 minutes. Before the olive oil-coated frying pan is fully heated, add the chicken thighs, then all the other vegetables and fry over medium heat. □Assembly Place each ingredient into the pre-baked dough until it is about halfway up, then arrange the Camembert cheese on top. Add the remaining ingredients on top and mark the boundaries with spinach. Pour in the batter and lightly smooth the surface with a rubber spatula. Sprinkle with shredded cheese and sprinkle black pepper on the chicken side. Bake at 190°C for 35-40 minutes. It's done when it doesn't move when shaken. Let it cool until it's cooled. 　＼＼＼Bon appétit!／／／ 〜How to make it (in English)〜 [Preparation] Reserve any leftover whole egg. Mix the dough’s egg, salt, and water, then chill. Cube the butter and keep chilled. Cut the Camembert into eight pieces. Cut the other fillings into bite-size pieces. Preheat the oven to 200°C. [Instructions] ■Crust Mix the dry ingredients and cheese in a food processor. Add the butter and pulse until the mixture is even. Add the chilled egg mixture and process until crumbly. Bring the dough together, wrap, and chill for about 30 minutes. Roll out the dough to fit the pan, lay it over, press it in, and trim the excess. Freeze to chill. Dock the bottom, line with parchment, and add weights. Bake at 200℃ for 20 minutes. Remove the weights and paper and bake for 15 more minutes. Brush the inside with the reserved egg and let it set in the oven’s residual heat. ■Mixture Beat the eggs and season with salt and pepper. Heat the cream with the sliced ​​cheese until melted, turning off the heat just before it boils. Whisking the eggs, gradually add the warm cream. ■Fil...