Quiche Lorraine A French recipe! Spanish Cook

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It is a salty cake of French origin that basically consists of a broken dough filled with a mixture of cream, cheese and bacon or bacon.

The fillers for this cake are very varied, you can make it from vegetables, meats and they can also carry various types of cheese.

Ingredients for the Quiche Lorraine

For the broken mass or breeze:

  • 250 grams of wheat flour
  • 2 eggs
  • 60 grams of butter at room temperature
  • 1 pinch of salt

For the filling:

  • 250 ml of cream or cream of milk (half cream)
  • 150 grams of bacon (beicon, bacon or bacon)
  • 100 grams of mozarella cheese
  • 40 grs de maicena
  • Olive oil necessary quantity
  • Salt, pepper and nutmeg to taste

Preparation of the Quiche Lorraine

For the broken mass or breeze:

  1. In a bowl we put the flour and make a small hole in the middle. Then we add the eggs, the butter, the pinch of salt and with the help of a spatula or miserable we mix all the ingredients until we start to obtain a dough.
  2. Then, we place the dough on a inn and knead for a few minutes until the flour is well integrated.
  3. When we have the dough formed we put it in a small bowl, cover it with film paper and take it to the fridge for about 30 minutes.
  4. After time we remove the dough from the fridge and with the help of a roller we stretch it until we obtain a fine dough.
  5. We take a tart pan, line it with aluminum foil and grease it to prevent the dough from sticking.
  6. We place the dough all over the mold, from the base to the sides.
  7. Once the mold is covered, we cover the top with aluminum foil and place some beans or chickpeas on top so that no air bubbles are created in the dough. We take the mold to an oven at 180o for 10 minutes.7. After this time we remove from the oven, remove the aluminum foil from above and reserve.

For the filling:

  1. We cut the bacon into small squares and take it to a frying pan with a little olive oil and fry it until they start to brown and reserve.
  2. In a bowl we place the eggs, the cream of milk, salt, pepper, nutmeg and beat with the help of a hand or electric mixer, then add the cornstarch and continue beating trying not to leave lumps in the mixture.
  3. To the previous mixture we incorporated the mozarella cheese, the bacon and mixed with the help of a spoon, once mixed we pour this preparation into the mold that we had reserved with the dough and we took the oven to 180o for 40 minutes.

For the site:

Nutritional information of the Quiche Lorraine

A portion of 100 grs. contains:

  • Calories: 239 kcal
  • Carbohydrates: 18 g
  • Fat: 14 g
  • Proteins: 9 g
  • Sugar: 1 g

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