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Hi guys:)
Today, I made a traditional pie from the Lorraine region of France, quiche.
The taste of quiche varies greatly depending on the type of vegetables and cheese.
This is a recipe that I made several times and tailored the type and amount of vegetables and cheese to my taste.
Just try it :)
▶Ingredients (recipes for 1 pie mold ; bottom diameter 16cm* top diameter 18..5cm* height 4cm)
[Pie crust]
162g Cake flour
84g Unsalted butter
12g Egg yolk
38g Water
1g Salt
* Mix yolk, water, and salt in advance and store in the refrigerator
1) Put the flour and the butter cut into cubes into a food processor and pulse it to chop the butter finely.
2) When the butter is small enough to be about the size of a grain of rice, add the mixed liquid and operate the food processor again to mix.
3) When the dough starts to clump together, take it out, put it on a work surface, and lump it together as if pressing from top to bottom.
4) After making it into a round and flat shape, put on a plastic wrap and rest in the refrigerator. (for 3 hours or more recommended)
5) Roll out the dough with a thickness of 3mm using a rolling pin.
6) Put the dough into the tart mold. Cut off the edges with little space and pinch by finger to shape. (optional)
7) Turn it on again in the freezer and rest until the dough is completely firm.
8) Fill the tart with the pressing stone and bake it for 15 minutes at 180 degrees Celcius. After removing the pie weights, bake an additional 15 minutes. (Based on Unox)
*Raise the baking temperature if you use a conventional oven.
9) When the baked tart is hot, apply the yolk thinly with a brush.
[Filling : Vegetable and cheese ]
80 g bacon,
90 g of asparagus,
90 g onions,
70 g mushrooms,
5 cherry tomatoes,
2 chili peppers,
20 g cheddar cheese,
35 g of Gruyere cheese,
Parmesan cheese to sprinkle on top
* The type and amount of ingredients can be changed to your taste. Above are my recommendation.
1) Slice the onion and mushrooms thinly, and cut the bacon and asparagus into bite-sized pieces.
2) Put the ingredients in 1) on a little oil and fry in a pan to cook.
3) Prepare fresh cherry tomatoes and chili peppers without being cooked.
4) Chop the cheese finely.
[Apareil (Filling)]
70g Egg
100g Heavy cream
50g Whole milk
1g Salt
1g Black pepper
A pinch of ground nutmeg
1) Put the cream, milk, egg and salt in a bowl and mix well with a whisk.
2) Filter 1) through a sieve, then add pepper and nutmeg powder.
3) Spread cheddar cheese and Gruyere cheese on the bottom of the tart shell.
4) Fill the mold with vegetables and bacon.
5) Pour the egg mixture into the mold.
6) Grind Parmesan cheese on top and bake it in a preheated oven for 180 degrees Celcius 35 minutes (Unox Convection Oven)
7) When it is baked out, grind more Parmesan cheese and put it on top. (optional)
* Storage: The day it is made is the most delicious. The remaining quiche can be refrigerated so that you can enjoy it for up to a day. If you want to keep it longer, it is better to freeze it. When you eat it, it is more delicious if you heat it in an oven, toaster, or microwave.
instagram: / jadore________
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