Do you love French cuisine? Do you like her gourmet baked goods? Then the Lorraine pie, known as quiche Loren, is what you need. With this step-by-step photo recipe, you can easily master the art of French baking. Video recipe.
Pie of Lorraine is an open shortcrust pastry pie stuffed and topped with a mixture of eggs, cream / milk. There are many variations of baking, from "Alsatian quiche" with fried onions to meat, fish and vegetable combinations. This hearty and tasty cake can be enjoyed in a cafe or restaurant, however, its price is very expensive. Therefore, it is better to cook it yourself at home. Moreover, the process of execution at home is not particularly difficult. The main thing is to have a little food, diligence and patience, then the result will surely please.
What is Lorraine pie? The dough layer is laid out in a mold, usually with grooved edges. The workpiece is baked a little, filled with a filling, poured with a creamy egg mass, sprinkled with cheese and baked a pie. Pastries are served hot and cold, cut into thin cubes, usually with dry white wine Alsatian or Burgundy, or Lorraine beer. In this article I will share a recipe for the famous Lorraine pie or Quiche Lorraine with smoked sausage and milk filling.
See also how to make a jellied pie with green onions and an egg on kefir.
- Caloric content per 100 g - 401 kcal.
- Servings - 2 pies
- Cooking time - 1 hour 45 minutes
Ingredients:
- Margarine - 200 g
- Hard cheese - 200 g
- Flour - 400 g
- Salt - a pinch
- Smoked sausage - 300 g
- Baking soda - 0.5 tsp
- Eggs - 2 pcs.
- Milk - 150 ml
Step by step preparation of Lorraine pie (Quiche Lauren), recipe with photo:
1. Place the slicer attachment in the food processor and lower 2 eggs.
2. Cold temperature margarine (not frozen and not at room temperature) cut into slices and add to the food processor to the eggs.
3. Pour wheat flour into a food processor and sift through a fine sieve. Add a pinch of salt and baking soda.
4. Knead an elastic, soft dough so that it does not stick to the hands and sides of the dishes. If there is no food processor, knead the dough with your hands. But do this process very quickly. Since the warmth of your hands will melt the butter, which negatively affects the texture of the finished baked goods.
5. Roll the dough into a ball, place in a plastic bag and refrigerate for half an hour or freezer for 15 minutes.
6. Pour milk into a bowl, add 2 raw eggs and salt.
7. Stir the milk mass until the eggs are completely dissolved.
8. Cut the sausage into thin layers about 5 mm thick, and grate the cheese on a coarse grater.
9. Remove the dough from the refrigerator, roll it out with a rolling pin into a thin layer of about 5 mm and line in a baking dish. Cut off excess dough along the edge of the mold. Send the workpiece to a heated oven to 180 degrees for 15 minutes.
10. In a lightly baked piece, place the sausage over the entire area of the pie.
11. Pour the milk and egg mixture into the sausage.
12. Sprinkle cheese shavings over the cake.
13. Send the Lorraine pie (Quiche Lauren) to a preheated oven to 180 degrees for 20-30 minutes to bake the filling and melt the cheese. Cool the baked goods slightly and serve.
See also the video recipe on how to cook Kish Lauren (Lorraine pie). Recipe by Y. Vysochka.
