Traditional Lorrain Quiche
- Total time
- 1 h 30
- servings
- 4 servings
- Dish type
- Other
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Prep
50 min
Cook
40 min
Total time
1 h 30
Ingredients
Ingredients
- For dough
- 200 g 200 g Flour
- 125 g 125 g Butter
- Salt pepper
- Assembly
- 200 g 200 g Smoked pork breast
- 8 8 Egg(s)
- 12 cl 12 cl Fresh liquid cream
- Salt pepper
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Method
- 1
Preparation of dough
- 2
Put the flour, butter in 1 hazelnut, 1 pinch of salt and 1 pinch of pepper in a jatte. Work with your fingertips until you get a granular mixture.
- 3
Adding water
- 4
Add 3 tablespoons of cold water.
- 5
Crushing of the dough
- 6
Stir the dough for a few moments until it is smooth.
- 7
Rest in the refrigerator
- 8
Let her rest for an hour, covered, in the refrigerator.
- 9
Preparation of pig
- 10
Prepare the topping by cutting the pork breast into dice.
- 11
Apparatus preparation
- 12
Beat the eggs in a bowl. Add the cream. Salt and pepper. Mix well, then book.
- 13
Preparation of mould
- 14
Lower the dough by flattening with the palm of the hand. Garnish the mold.
- 15
Cooking dough
- 16
Cook it, white, in the oven at 200°C at mid-height, for 10 minutes.
- 17
Cooking
- 18
Spread the bacon on the bottom of the pie. Table with the cream and egg preparation. Bake at 250°C mid-height for 30 min.
- 19
Service
- 20
Serve warm.
Nutrition
- calories
- 267
- fatContent
- 18.6
- fiberContent
- 0.9
- sugarContent
- 1.4
- sodiumContent
- 1.15
- proteinContent
- 9.8
- carbohydrateContent
- 17.4
- saturatedFatContent
- 9.6
Indicative values from the source, for the original recipe.
Source : cuisineaz
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