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Quiche Lorraine (Vuaka kei na jisi)

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Quiche Lorraine (Vuaka kei na jisi)

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Gacagaca

Moica na Servings:
1 pinch Nutmeg
1 pinch Pepper ni Black
1 vakarauta Na yaloka
3 vakarauta iYe iQaqaso
150 g na grated O Gruyere
300 ml Mata ni Wai Kirimu Bulabula
200 lako Kubou Bacon
tovolea Salt
For the Shortcrust Pastry
100 lako batabata Bata
200 lako 00 Sara na kena valawa
70 ml iced Wai
tovolea Salt

Oqo gona na isaluwaki ni Bookmark

O na gadreva mo curu se rejisita me ivakatakilakila ni ivola/taleitaki lewena oqo.

Cuisine:
  • 105
  • Veiqaravi 4
  • Sala ga o ya

Gacagaca

  • 1 pinch Nutmeg
  • 1 pinch Pepper ni Black
  • 1 vakarauta Na yaloka
  • 3 vakarauta iYe iQaqaso
  • 150 g na grated O Gruyere
  • 300 ml Mata ni Wai Kirimu Bulabula
  • 200 lako Kubou Bacon
  • tovolea Salt

  • For the Shortcrust Pastry

  • 100 lako batabata Bata
  • 200 lako 00 Sara na kena valawa
  • 70 ml iced Wai
  • tovolea Salt

IDusidusi

Wasea

Quiche Lorraine e vaka na ivolalailai ni icakacaka ni nodra ivakarau ni gastronomic Vakavaranise, kilai e vuravura taucoko ka taleitaki me baleta na kena vakavotukanataki rawarawa kei na kena rawarawa ia e lokuci na kena igunugunu.
Sa vakarautaki tu ena nodra waki vata na tolu na gacagaca bibi na vakasinaiti taumada ni oqo na pai momona ni kena: na yaloka, vuaka kei na jisi.
Vakai iko, ni toso na gauna, sa evolved na icakacaka taumada ka sa biuta yani na rumu me baleta na iVakadewa tale eso: me vaka, na Lorraine ni Quiche sosomaki kina na yaloka kei na kakana draudrau, se na kena stuffed vata kei na yaloka kei na jisi, e kilai levu sara.

Na ikalawa

1
Cakava

First prepare the Shortcrust Pastry. In a mixer put the flour, cold butter from the fridge, a pinch of salt and blend everything until you get a mixture "sandy". Pour all in one bowl and add the iced water kneading with your hands until you get a compact dough. Cover it with the plastic wrap and you put it in the refrigerator for 40 na miniti.
2
Cakava

Ni sa vakarau, flour a work surface and roll out the dough very quickly, calculating that the circle of dough will cover the bottom of your pan, adhere to the edges and slightly overlap about 2 cm. Roll the dough on the rolling pin and place it on the 24 cm diameter cake tin, previously buttered and let the dough adhere well to the bottom and edges. Cut the excess dough with a cutter wheel or a knife and finally, with a fork , prick the pastry on the bottom of the pan.

3
Cakava
15

Then proceed with cooking, Cover the dough with a sheet of baking paper and fill it with dried vegetables (beans, chickpeas, lentils, kei ...). Put the pan in a preheated oven at 190 e dua na diqiri me baleta na 15 na miniti.
4
Cakava

Meanwhile, prepare the ingredients you will need for the filling of the quiche: take the eggs and beat them in a bowl, together with the cream; then add a pinch of nutmeg, a pinch of black pepper, Salt,
and mix everything until creamy.

5
Cakava
10

Sear the diced bacon for 10 minutes in boiling water, then drain and keep aside.

6
Cakava

So grate the gruyere cheese and keep this aside.
7
Cakava
10

Once the 15 minutes have elapsed, take out the quiche, remove the beans and the baking paper and brush the bottom with egg white. Then put the quiche in the oven for another 5-10 itukutuku ena 170 ° in order to brown the bottom well.

8
Cakava

Once the base of the quiche is extracted from the oven, place the grated cheese on the bottom cover with the mixture of eggs and cream and add the diced bacon.

9
Cakava
20

Bake the quiche lorraine at 170 ° me baleta 15-20 na miniti, until it will be golden in surface.

10
Cakava

Before serving the quiche lorraine let it rest in the pan for 10 na miniti, so, compacting it, it will be easier to cut it into slices.

Icakacaka ni kakana digitaki

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