The recipe to prepare the Quiche Lorraine: a tasty savory pie
published on 20 September, 2019 at 10:37
Puff pastry:
350 gr flour
1/2 teaspoon of salt
60 gr butter
60 grams of lard
2-3 tablespoons cold water
350 gr flour
1/2 teaspoon of salt
60 gr butter
60 grams of lard
2-3 tablespoons cold water
180 grams bacon
100 gr of chives
4 eggs
230 ml milk
120 ml cream
1/2 teaspoon salt
pepper
1 tablespoon parsley
230 gr cheddar
100 gr of chives
4 eggs
230 ml milk
120 ml cream
1/2 teaspoon salt
pepper
1 tablespoon parsley
230 gr cheddar
Directions:
Puff pastry: in a bowl mix flour and salt, then add butter and lard and mix together. Pour the water and form a dough, leave it in the fridge for 30 minutes. Then roll out the dough in a baking pan, cover with a sheet of parchment paper and cover with dried pulses or ceramic balls. Bake at 356°F (180°) for 10 minutes.
Cut both the bacon and the chives and fry them in the pan (separately).
Then in a bowl whisk the eggs with milk, cream, pepper, salt and a portion of the cheese. Also add bacon and chives and pour over the base, cover with the remaining part of the cheese. Bake at 300°F (150°) for 20 minutes.
Puff pastry: in a bowl mix flour and salt, then add butter and lard and mix together. Pour the water and form a dough, leave it in the fridge for 30 minutes. Then roll out the dough in a baking pan, cover with a sheet of parchment paper and cover with dried pulses or ceramic balls. Bake at 356°F (180°) for 10 minutes.
Cut both the bacon and the chives and fry them in the pan (separately).
Then in a bowl whisk the eggs with milk, cream, pepper, salt and a portion of the cheese. Also add bacon and chives and pour over the base, cover with the remaining part of the cheese. Bake at 300°F (150°) for 20 minutes.
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