Sunday, April 01, 2007

Quiche Lorraine


For the pastry:
  • 150 g plain flour
  • 75 g butter
  • 1 egg
For the filling:
  • 100 g ham
  • 100 g bacon
  • 250 ml cream (you can use light cream)
  • 4 eggs
  1. Put the flour in a bowl.
  2. Cut the butter into small pieces and add them to the flour. With your finger tips start to lift the pieces of fat up with the flour and rub them through your fingers.
  3. Once the fat has been distributed and the mixture looks crumbly add the egg and bring everything together to form a smooth ball of dough that will leave the bowl clean. If the egg is not enough to glue all the flour add some water (one tablespoon at a time until all the flour is incorporated).
  4. Let the pastry rest for 20 min.
  5. Place the dough on a lightly floured surface and first shape it with your hands and then roll it out. In the end it should be roughly 2 mm thick.
  6. Place the pastry in a baking tray.
  7. In a bowl, mix the eggs and the cream.
  8. Distribute the bacon and the ham uniformly in the pastry and pour the egg mixture.
  9. Take to oven (200 °C) and bake for 30/40 min.



Blogger 100 Sentidos said...

Ai que eu gosto tanto disto...

3:25 AM  

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