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Quiche Lorraine

Quiche Lorraine

It took:

Sift the flour, mix the butter and eggs, add a pinch of salt and knead, if the dough is too thick, add a little water. After it has kneaded well, the dough ball will be refrigerated for 15-30 minutes.


The ribs and the ham are cut into small cubes, the onion is also finely chopped, we will put butter and oil in the pan and we will lower the onion, the soup we add the ribs, after that they are sautéed they will be removed on the absorbent napkins and we will lower the ham that will be removed separated.


Separately we will mix 400 ml of 32% fat cream with 100 g of grated cheese, mix well and 5 (five) whole eggs will be added to this composition.

We take the dough out of the fridge, we make a water tart form that we will grease with butter and the flour wallpaper and then we will form the top for our tart. We will spread the dough and prick it with a fork and then we will bake it at 180 ° C for 15 minutes.

After this time we will remove the tart and we will add the composition of onion, ham, ribs and the composition of eggs, sour cream and cheese. From the tart dough we stopped material to decorate our quique with longitudinal and vertical dough bars as in the pictures below.

We will put it back in the oven at 180 ° C for about 25-30 minutes, check.

Good appetite