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Kiisi Lorraine (Konga pekani mo e sisi)

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Kiisi Lorraine (Konga pekani mo e sisi)

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Ngaahi me'a

Liliu 'a e Servings:
1 e kau uitou Nutmeg
1 e kau uitou Pepa 'uli'uli
1 fetu'utaki'anga Fua'imoa
3 fetu'utaki'anga Yolks
150 g grated Gruyere
300 ml Kilimi foʻou
200 l Ifi Pekane
ke nau 'ahi'ahi'i Soleki
For the Shortcrust Pastry
100 g Pata
200 l 00 Mahoa'a
70 ml iced Vai
ke nau 'ahi'ahi'i Soleki

Faka'ilonga'i 'a e founga ko 'eni

'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Cuisine:
  • 105
  • 'Oku hoko 'a e 4
  • Lotoloto

Ngaahi me'a

  • 1 e kau uitou Nutmeg
  • 1 e kau uitou Pepa 'uli'uli
  • 1 fetu'utaki'anga Fua'imoa
  • 3 fetu'utaki'anga Yolks
  • 150 g grated Gruyere
  • 300 ml Kilimi foʻou
  • 200 l Ifi Pekane
  • ke nau 'ahi'ahi'i Soleki

  • For the Shortcrust Pastry

  • 100 g Pata
  • 200 l 00 Mahoa'a
  • 70 ml iced Vai
  • ke nau 'ahi'ahi'i Soleki

Ngaahi fakahinohino

Vahevahe

Kiisi Lorraine ko e founga ta'o 'o ha angamaheni 'a e tukufakaholo faka-Falanise 'o e gastronomic, fakaha ia 'i he funga 'o e mamani mo e fakahounga'i ki hono fakatokanga'i faingofua mo hono ifo faingofua ka fili pau.
'Oku mateuteu 'a hono fakafonu ngaahi tefito'i 'o ko 'eni savory pai fungani 'aki hono tuifio fakataha 'a e ngaahi me'a lalahi 'e tolu: fua'imoa, konga pekani mo e sisi.
Fakanatula pe, 'i he taimi, e ngaahi tefito'i founga 'e ma'u ai hono mo kuo mavahe mei he loki ki he ngaahi faka'uhinga kehe: hange ko e, he Lorraine Kiisi ne 'aki 'a e fua'imoa mo e vesitapolo, pe ko e ha taha ngaohi 'aki e tupenu 'aki 'a e fua'imoa mo e siisi, 'Oku 'iloa 'aupito.

Ngaahi sitepu

1
Fai 'e

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 miniti 'e.
2
Fai 'e

Ko ʻene maau pe, 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 senitimita 'e. 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
Fai 'e
15

Then proceed with cooking, Cover the dough with a sheet of baking paper and fill it with dried vegetables (beans, chickpeas, lentils, ala me'a pehe ...). Put the pan in a preheated oven at 190 ngaahi mataʻitohi ki he 15 miniti 'e.
4
Fai 'e

Lolotonga, 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, māsima,
and mix everything until creamy.

5
Fai 'e
10

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

6
Fai 'e

So grate the gruyere cheese and keep this aside.
7
Fai 'e
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 'i ha miniti 'e 170 ° in order to brown the bottom well.

8
Fai 'e

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
Fai 'e
20

Bake the quiche lorraine at 170 ° ki fekau'aki mo e 15-20 miniti 'e, until it will be golden in surface.

10
Fai 'e

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

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