French open-faced pie «Quiche Lorraine»

Quiche Lorraine is a French open-faced pie with fried bacon and a mild cheese-cream filling. It seems completely simple, but it is so delicious!







Steps

1. Mix flour and salt in a bowl.

French open-faced pie «Quiche Lorraine»

2. Cut butter into cubes and combine it with flour.

French open-faced pie «Quiche Lorraine»

3. Grind flour and butter with your fingertips to make crumbs resembling sand.

French open-faced pie «Quiche Lorraine»

4. Add eggs.

French open-faced pie «Quiche Lorraine»

5. Knead a smooth dough. Of course, you can load all the ingredients into a food processor and knead the dough in it.

French open-faced pie «Quiche Lorraine»

6. Finish it on the work surface, lightly dusted with flour.

French open-faced pie «Quiche Lorraine»

7. Roll out the dough into a layer of 3 mm and sent to cold for 30 minutes.

French open-faced pie «Quiche Lorraine»

8. After the refrigerator, let the dough soak for 5-10 minutes, wound it on a rolling pin.

French open-faced pie «Quiche Lorraine»

9. Transfer the dough into a ring or a form. Gently press the sides and the bottom for the dough to be well formed. Along the edges make a small overhang over the bottom of the form.

French open-faced pie «Quiche Lorraine»

10. Roll the rolling pin over the edge of the ring to remove the excess of dough.

French open-faced pie «Quiche Lorraine»

11. Create a small elevation of the edges of the dough over the ring.

French open-faced pie «Quiche Lorraine»

12. Pierce the bottom with a fork in several places. The sides can be decorated somehow if you want. I did a notching with a knife. Now it is important to send the form with the dough to the freezer for 10-15 minutes.

French open-faced pie «Quiche Lorraine»

13. Spread the parchment on a chilled raw cake. Add the weight and put it into the oven pre-heated up to 180 degrees for 15 minutes.

French open-faced pie «Quiche Lorraine»

14. While the cake is baking, cut bacon into neat cubes and fry it lightly. Put it on a napkin to remove the excess of fat.

French open-faced pie «Quiche Lorraine»

15. Remove the parchment with weight from the cake, and send the form to the oven for another 10 minutes brushing the bottom with an egg beforehead. This will help to seal the surface of the dough and let it not to get wet from the toppings.

French open-faced pie «Quiche Lorraine»

16. Cool the ready cake, spread the bacon on the bottom.

French open-faced pie «Quiche Lorraine»

17. Grate the cheese.

French open-faced pie «Quiche Lorraine»

18. Combine all the ingredients for the filling in a bowl and mix them with a whisk. I entrust this important task to my assistant :)

19. Spread the cheese over the bacon and pour cream and egg mixture. Sent in a preheated over 180 degrees oven and bake until the stuffing will seize and it will slightly shake, if you shake the pan. The colour of the quiche should be a delicious golden, if you see that the colour is reached, but the filling is still liquid, cover the quiche with a foil and bake until tender.

French open-faced pie «Quiche Lorraine»

French open-faced pie «Quiche Lorraine»








Author:


Ingredients

Dough:

200 g of flour

1/2 teaspoon of salt

100 g of cold butter

1 1/2 egg

Filling:

100 ml of whipped cream

100 ml of milk

1 egg

1 egg yolk

100 g of Gruler cheese

100 g of bacon

salt, nutmeg, cayenne pepper to taste

Category

Baking


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