Quiche Lauren is an open pie invented in Lorraine, a region located on the border of Germany and France. The pie can be served as an appetizer or as a main course accompanied by a vegetable salad.
It is necessary
- Ingredients for a mold with a diameter of about 20 centimeters:
- - flour - 225 g;
- - butter - 150 g;
- - 1 egg;
- - yolk and 2-3 tablespoons of water.
- For filling:
- - bacon - 75 g;
- - hard cheese - 75 g;
- - 3 eggs;
- - 280-300 ml of heavy cream;
- - salt, pepper - to taste;
- - a pinch of nutmeg.
Instructions
Step 1
Cut the butter (always cold) into cubes, sift the flour into a bowl. Mix the butter and flour with your fingertips to make small crumbs.
Step 2
Stir the egg, but do not beat, add to the flour and butter and stir. We quickly form a ball from the dough, wrap it in foil, put it in the refrigerator for 20-30 minutes.
Step 3
Grease the form with butter and sprinkle with flour. Roll out the dough on a floured work surface so that it is slightly larger than the diameter of the mold, including the sides.
Step 4
We spread the dough into a mold, gently press in, cut off the excess with a knife or scissors so that they do not hang down on the sides of the mold.
Step 5
Preheat the oven to 190C. Spread baking paper on top of the dough and put the beans on it. Bake the quiche lauren base for 15 minutes. At this time, mix the yolk with a little water. We take the cake out of the oven, remove the beans and paper, grease the base with an egg and water talker. Bake the dough for another 5 minutes.
Step 6
Cut the bacon and cheese into cubes, lightly fry the bacon to melt the excess fat a little, transfer to a paper towel. Beat eggs with cream.
Step 7
We reduce the temperature to 150C. Put the cheese and bacon in a mold and distribute evenly. Salt and pepper the quiche lauren, pour the egg-cream filling into the mold, sprinkle the pie with nutmeg and bake for 30-35 minutes. You can serve the pie 5-10 minutes after cooking.
