European cuisine |
Pie “quiche Lorraine” — one of the few dishes that are good hot or cold, and can be used as snacks and as an independent main dish. The classic recipe was invented in the 16th century in the Lorraine region, then the frugal hostess did the test from “the basket”, put in it all the rest of lunch foods, filled with a mixture of milk and eggs, and baked in the oven. According to his idea, the Kish can be called a kind of analogue of Italian pizza, but more nutritious and hearty.
Ingredients for the dough:
- Sugar — 25 g;
- Flour — 280 g;
- Butter — 150 g;
- Egg — 1 piece (50 grams);
- Salt — 3 gr.
Ingredients for the filling:
- Bacon — 200 g;
- Eggs — 3 PCs;
- Spinach — 200 g;
- Cheddar cheese (orange) — 100 g;
- Sour cream 35% — 150 g;
- Milk — 100 gr;
- Nutmeg, ground — 3 oz.
1. Knead dough: mix the flour, sugar and salt, add softened butter and a good grind. Then add to the mixture the egg, knead well and remove the dough in the fridge for 1-3 hours, wrapped in cling film.
2. Roll out the prepared dough in the cake, put the cake into the form, distribute the cake on the bottom and the sides.
3. Put the form in the oven on 220°C for 20-30 minutes.
4. Bacon cut into small cubes, spinach strips, cheese to grate on a coarse grater.
5. In a hot pan fry the bacon, add the spinach, then remove from heat and close the lid.
6. In a deep bowl mix half of the grated cheese, sour cream, milk, eggs, seasoning and nutmeg and mix well, then in the mixture add the bacon, spinach, put on the cake in the form, sprinkle with remaining cheese and bake at 180 °C for 30 minutes.
Baking dough is best used the form of ceramic, this material evenly distributes heat and promotes even baking without burnt edges. For best results and a beautiful submission, we recommend to use a special form for baking quiches from Emile Henry. They are made of durable, heat-resistant ceramic and coated with a vitreous glaze, which allows you to slice your cake directly inside the product without any damage and scratches.