Quiche Lorraine

French salty pie - quecherorane

Introduction:

"Quichelorraine, translated into many names: lolin waffle, French egg tower, lolin cake, ham and pork salty cake This is a traditional pastry in Lorraine, France. It's a salty milk cake made of cheese and bacon. It's very delicious. It is also one of the most common hot spots of French food. I like this egg tart very much. It's simple, salty and delicious. The most important thing is to eat a lot of sweet cakes, to a salty cake, it's really eye-catching^_ ^”

Production steps:

Step 1: raw material drawing

Step 2: break up the eggs

Step 3: add fresh cream

Step 4: add 20g shredded cheese (1 / 2 for topping)

Step 5: add 1 teaspoon nutmeg powder

Step 6: add a little black pepper and salt

Step 7: add the diced bacon and canned tuna, and stir well

Step 8: carefully put the pastry skin into the mold, press the edge with a rolling pin, and remove the excess part

Step 9: the cake skin fits the mold, and the bottom is poked with a fork (to prevent cracking, but not puncturing)

Step 10: pour in the batter and sprinkle the remaining 20g shredded cheese on the top

Step 1: preheat the skin for about 30 minutes

Step 12: this egg pie must be eaten hot

Materials required:

Pastry crust: 1 sheet

Eggs: 2 (small)

Shredded cheese: 40g

Low fat fresh cream: 120g

Diced Bacon: 60g

Canned tuna: 1 / 2 can (can be saved)

Nutmeg powder: 1 teaspoon

Black pepper: right amount

Salt: a little

Note: 1, bacon and cheese are already salty, so less or no salt can be added. 2. There is no canned tuna in the authentic quichelorraine, but I think it's delicious. It's optional according to your own taste. 3. This kind of egg pie doesn't need a thousand layer cake crust, just use the common butter crust. 4. Nutmeg is one of the traditional seasonings of this egg pie. If you don't have it, you can skip it

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and sweet