FRIJE

Instructions

• 1.   Preheat the oven to 200°C (400°F).
• 2.   Set up the workstation (5 minutes):
  - Ingredients, preparation tools, cooking tools, and serving dishes.
• 3.   Make the shortcrust pastry (15 minutes):
  - Sift the flour and place it in a well shape.
  - Add the salt, water, egg yolk, and diced butter.
  - Mix these ingredients with your fingertips in the center of the well.
  - Gradually incorporate the flour without kneading.
  - "Fraisage" the dough once or twice at most.
  - Gather the dough into a ball without overworking it.
  - Wrap it in plastic wrap.
  - Chill in the refrigerator to firm up for at least 20 minutes.
• 4.   Prepare the filling (15 minutes):
  - Remove the rind and cartilage from the pork belly.
  - Cut it into thin slices, then into 2cm long strips.
  - Quickly sauté the strips in oil without drying them out, then drain.
  - Cut the gruyère into thin 3 to 4cm long strips (or coarsely grate it).
• 5.   Line the quiche pans (15 minutes):
  - Butter two 18cm diameter tart pans (or molds, but the result will be less attractive).
  - Roll out the dough to a thickness of 3mm.
  - Prick it with a fork, then flip it over.
  - Line the pans (or place it in the mold).
  - Crimp the edges.
  - Place the tart shells on a baking sheet.
  - Keep them chilled while preparing the custard filling.
• 6.   Make the custard filling (10 minutes):
  - Mix the 2 whole eggs, 2 egg yolks, cream, and milk.
  - Season with salt, cayenne pepper, and nutmeg.
  - Strain the custard mixture through a fine sieve (optional, as this utensil may not be available in every kitchen).
• 7.   Bake the quiches (3 minutes):
  - Evenly distribute the pork belly and cheese on the tart shells.
  - Pour the custard filling over the filling.
  - Bake in a hot oven (200°C/400°F) for 25 to 35 minutes (remove the pans 5 minutes before the end of baking and brush with beaten egg to brown).

Notes & Suggestions

• This is a professional recipe, but it can be adapted for home use!
• Glossary:
  "Fraisage": to make a dough more homogeneous by pressing and pushing it forward with the palm of the hand.
  "Abaisser": to roll out a dough to a certain thickness using a rolling pin or a dough sheeter.
  "Chiqueter": to enhance the presentation of the edges of a rolled-out dough by making small incisions with a paring knife or a special tool called a "chiqueter".

Nutritional information *