{
 "title": "Quiche Lorraine: adapted from Wikibooks Cookbook",
 "license": "CC-BY-SA-4.0",
 "licenseUrl": "https://creativecommons.org/licenses/by-sa/4.0/",
 "notice": "Adapted from Wikibooks. This text is available under the Creative Commons Attribution-ShareAlike 4.0 International license: you may share and adapt it, with attribution, under the same license.",
 "attribution": [
  "“Quiche Lorraine” by Wikibooks contributors, Wikibooks Cookbook, https://en.wikibooks.org/w/index.php?oldid=4536093, CC BY-SA 4.0",
  "“Quiche Batter” by Wikibooks contributors, Wikibooks Cookbook, https://en.wikibooks.org/w/index.php?oldid=4595930, CC BY-SA 4.0",
  "“Tall Quiche Shell” by Wikibooks contributors, Wikibooks Cookbook, https://en.wikibooks.org/w/index.php?oldid=4597429, CC BY-SA 4.0",
  "“Onion Confit” by Wikibooks contributors, Wikibooks Cookbook, https://en.wikibooks.org/w/index.php?oldid=4506798, CC BY-SA 4.0"
 ],
 "changes": [
  "quantities divided per serving and converted to metric",
  "ingredients mapped to NomNom's ingredient list",
  "steps rewritten in NomNom's style with oven temperatures and cooking times stated",
  "Hungarian translation added",
  "the 23 x 5 cm quiche is cut into the 8 slices the page names",
  "one whole Tall Quiche Shell and one whole batch of Quiche Batter are used, as the page asks",
  "the Onion Confit recipe is halved for the 1½ cups the quiche uses: its 3 large onions cook down to about 3 cups, so 1½ onions with half of its butter, water, salt and bouquet garni",
  "the confit's salt, which its steps never mention, goes in with the onions",
  "the optional leek in the bouquet garni left out",
  "Emmental chosen from the Comté or Emmentaler option",
  "kosher salt converted by weight, about 3 g per teaspoon",
  "the page's 163 °C rounded to 165 °C"
 ],
 "id": "quiche-lorraine",
 "url": "https://nomnomplanner.com/open-data/recipes/wikibooks/quiche-lorraine.json",
 "recipe": {
  "name": "Quiche Lorraine",
  "nameHu": "quiche lorraine",
  "mealType": "main",
  "minutes": 480,
  "quantityBasis": "perServing",
  "ingredients": [
   {
    "name": "All-purpose flour",
    "nameHu": "finomliszt",
    "qty": 31,
    "unit": "g"
   },
   {
    "name": "Butter",
    "nameHu": "vaj",
    "qty": 35,
    "unit": "g"
   },
   {
    "name": "Salt",
    "nameHu": "só",
    "qty": 2.3,
    "unit": "g"
   },
   {
    "name": "Onion",
    "nameHu": "vöröshagyma",
    "qty": 0.5,
    "unit": "piece"
   },
   {
    "name": "Fresh thyme",
    "nameHu": "kakukkfű",
    "qty": 0.7,
    "unit": "g"
   },
   {
    "name": "Fresh parsley",
    "nameHu": "petrezselyem",
    "qty": 0.1,
    "unit": "g"
   },
   {
    "name": "Bay leaf",
    "nameHu": "babérlevél",
    "qty": 0.25,
    "unit": "piece"
   },
   {
    "name": "Black pepper",
    "nameHu": "bors",
    "qty": 0.15,
    "unit": "g"
   },
   {
    "name": "Pork belly",
    "nameHu": "sertéscsászár",
    "qty": 42,
    "unit": "g"
   },
   {
    "name": "Emmental",
    "nameHu": "ementáli sajt",
    "qty": 6,
    "unit": "g"
   },
   {
    "name": "Milk",
    "nameHu": "tej",
    "qty": 60,
    "unit": "ml"
   },
   {
    "name": "Light cream",
    "nameHu": "tejszín",
    "qty": 60,
    "unit": "ml"
   },
   {
    "name": "Egg",
    "nameHu": "tojás",
    "qty": 0.75,
    "unit": "piece"
   },
   {
    "name": "White pepper",
    "nameHu": "fehér bors",
    "qty": 0.1,
    "unit": "g"
   },
   {
    "name": "Nutmeg",
    "nameHu": "szerecsendió",
    "qty": 0.02,
    "unit": "tsp"
   }
  ],
  "method": [
   "Start a day ahead, because the baked quiche chills overnight. For the shell, mix some of the salt with half of the flour in a stand mixer fitted with the paddle, add the cold diced butter and mix on medium speed until it blends into the flour. Mix in the rest of the flour for a few seconds on low, then the ice water, 10 ml per serving, just until blended.",
   "Pat the dough into a 20 cm disk, wrap it in plastic wrap and chill it for at least 1 hour. Set a 23 cm quiche ring, 5 cm tall, on a baking sheet lined with parchment paper. Roll the dough out to a 35 cm round about 5 mm thick, line the ring with it and press the excess around the outside, keeping it thick at the top. Keep the trimmings for patching, cover and chill for at least 1 hour.",
   "Preheat the oven to 190 °C. Line the shell with parchment paper, fill it with baking beans and bake for 30 to 35 minutes, until the crust showing on the outside is golden brown. Remove the paper and beans, patch any tears with the reserved dough and bake for another 15 to 20 minutes, until the bottom is golden too. Let it cool completely.",
   "While the dough chills, make the onion confit: tie most of the thyme, the parsley, bay leaf and a few black peppercorns in cheesecloth. Melt the butter for the confit in a little warm water in a pot, stirring, then add the onions, cut into 2.5 cm wedges, the salt for the confit and the herbs. Cover with a parchment lid and cook at a gentle bubble, without browning, for 2 hours, until soft but not falling apart. Remove the herbs.",
   "Bake the pork belly, cut into 4 x 1 cm lardons, on a baking sheet at 190 °C for 20 to 25 minutes, until the fat has melted out but the pork is not crisp, and drain it on paper towels. Reduce the oven to 165 °C. Warm the drained onion confit with the pork, a little salt, pepper and the rest of the thyme, chopped, in a skillet over medium heat for 4 minutes, then drain on paper towels.",
   "For the batter, heat the milk and cream in a saucepan over medium heat until scalded and a skin forms, then remove from the heat and let cool slightly. Put the eggs, the rest of the salt, the nutmeg and white pepper in a blender and, with it running, drizzle in the milk mixture, then blend on high for 1 minute.",
   "Leave the shell in its ring on the baking sheet. Spread half of the cheese and half of the pork mixture over the bottom and pour in half of the batter; if the shell leaks a lot, bake the filling in a casserole dish instead and serve the crust on the side. Sprinkle over the rest of the cheese and pork, then add batter until the shell is full. Bake at 165 °C for about 90 minutes, until browned on top and it jiggles slightly like a set custard when you shake the pan.",
   "Let it cool completely at room temperature, then refrigerate overnight, or for up to 3 days. Cut off the crust above the ring, run a paring knife between the ring and the crust and remove the ring. Slice and serve at room temperature, or warm it for 15 minutes at 175 to 190 °C."
  ],
  "methodHu": [
   "kezdd egy nappal előbb, mert a kész quiche egy éjszakát hűtőben tölt. a robotgépben, lapátos fejjel keverd össze a só egy részét a liszt felével, add hozzá a hideg vajkockákat, és közepes fokozaton keverd, amíg a vaj eldolgozódik. dolgozd bele a maradék lisztet, majd adagonként 10 ml jeges vizet, csak amíg összeáll.",
   "a tésztát lapítsd 20 cm-es korongra, csomagold fóliába, és hűtsd legalább 1 órát. sütőpapíros tepsire tegyél egy 23 cm-es, 5 cm magas quiche-gyűrűt. nyújtsd a tésztát 35 cm-esre, kb. 5 mm vastagra, béleld ki vele a gyűrűt, a felesleget nyomd vastagon a külsejére, a levágott részt tedd félre. hűtsd újabb 1 órát.",
   "melegítsd elő a sütőt 190 °C-ra. a tésztát béleld ki sütőpapírral, töltsd meg vakbabbal, és süsd 30-35 percig, amíg a kívül látszó széle aranybarna lesz. vedd ki a papírt a babbal, a félretett tésztával foltozd be a repedéseket, és süsd még 15-20 percig, amíg az alja is aranybarna. hagyd teljesen kihűlni.",
   "közben a konfithoz kösd gézbe a kakukkfű nagyobb részét, a petrezselymet, a babért és pár szem borsot. kevés langyos vízben olvaszd fel a konfit vaját, add hozzá a 2,5 cm-es hagymacikkeket, sót és a fűszercsomót, fedd le sütőpapírral, és lassan, pirítás nélkül főzd 2 óráig, amíg puha. végül vedd ki a fűszereket.",
   "a sertéscsászárt vágd 4 x 1 cm-es csíkokra, süsd 190 °C-on 20-25 percig, amíg a zsírja kiolvad, de nem ropogós, és csepegtesd le. vedd vissza a sütőt 165 °C-ra. a lecsepegtetett konfitot serpenyőben, közepes lángon melegítsd 4 percig a hússal, sóval, borssal és a maradék, aprított kakukkfűvel, majd csepegtesd le.",
   "a krémhez egy lábasban, közepes lángon melegítsd a tejet és a tejszínt, amíg majdnem felforr és bőr képződik rajta, majd húzd le a tűzről, és hagyd kicsit hűlni. a tojást, a maradék sót, a szerecsendiót és a fehér borsot tedd turmixgépbe, járó géppel csorgasd hozzá a tejes keveréket, és turmixold még 1 percig.",
   "a tésztát hagyd a gyűrűben, szórd az aljára a sajt és a húsos keverék felét, és öntsd rá a krém felét; ha erősen szivárog, a tölteléket tűzálló tálban süsd, a tésztát add mellé. jöhet a maradék sajt és hús, majd töltsd tele krémmel. süsd 165 °C-on kb. 90 percig, amíg a teteje megbarnul, és rázásra enyhén remeg.",
   "hagyd szobahőmérsékleten teljesen kihűlni, majd tedd egy éjszakára, legfeljebb 3 napra a hűtőbe. vágd le a gyűrű fölé érő tésztát, egy kis késsel válaszd el a gyűrűtől, és vedd le a gyűrűt. szeleteld fel, és tálald szobahőmérsékleten, vagy melegítsd 175-190 °C-on 15 percig."
  ]
 },
 "sources": [
  {
   "name": "Wikibooks Cookbook",
   "title": "Quiche Lorraine",
   "url": "https://en.wikibooks.org/wiki/Cookbook:Quiche_Lorraine",
   "pageId": 477592,
   "revisionId": 4536093,
   "revisionUrl": "https://en.wikibooks.org/w/index.php?oldid=4536093",
   "historyUrl": "https://en.wikibooks.org/w/index.php?curid=477592&action=history",
   "authors": "Wikibooks contributors",
   "license": "CC BY-SA 4.0",
   "licenseUrl": "https://creativecommons.org/licenses/by-sa/4.0/",
   "retrievedAt": "2026-10-24"
  },
  {
   "name": "Wikibooks Cookbook",
   "title": "Quiche Batter",
   "url": "https://en.wikibooks.org/wiki/Cookbook:Quiche_Batter",
   "pageId": 477595,
   "revisionId": 4595930,
   "revisionUrl": "https://en.wikibooks.org/w/index.php?oldid=4595930",
   "historyUrl": "https://en.wikibooks.org/w/index.php?curid=477595&action=history",
   "authors": "Wikibooks contributors",
   "license": "CC BY-SA 4.0",
   "licenseUrl": "https://creativecommons.org/licenses/by-sa/4.0/",
   "retrievedAt": "2026-10-24"
  },
  {
   "name": "Wikibooks Cookbook",
   "title": "Tall Quiche Shell",
   "url": "https://en.wikibooks.org/wiki/Cookbook:Tall_Quiche_Shell",
   "pageId": 477594,
   "revisionId": 4597429,
   "revisionUrl": "https://en.wikibooks.org/w/index.php?oldid=4597429",
   "historyUrl": "https://en.wikibooks.org/w/index.php?curid=477594&action=history",
   "authors": "Wikibooks contributors",
   "license": "CC BY-SA 4.0",
   "licenseUrl": "https://creativecommons.org/licenses/by-sa/4.0/",
   "retrievedAt": "2026-10-24"
  },
  {
   "name": "Wikibooks Cookbook",
   "title": "Onion Confit",
   "url": "https://en.wikibooks.org/wiki/Cookbook:Onion_Confit",
   "pageId": 422179,
   "revisionId": 4506798,
   "revisionUrl": "https://en.wikibooks.org/w/index.php?oldid=4506798",
   "historyUrl": "https://en.wikibooks.org/w/index.php?curid=422179&action=history",
   "authors": "Wikibooks contributors",
   "license": "CC BY-SA 4.0",
   "licenseUrl": "https://creativecommons.org/licenses/by-sa/4.0/",
   "retrievedAt": "2026-10-24"
  }
 ]
}