2022-05-26 13:06:22 +00:00
|
|
|
---
|
|
|
|
|
title: Quiche Lorraine - Lothringer Käsetorte
|
2022-05-26 17:07:28 +00:00
|
|
|
date: 2022-05-17
|
2022-05-26 13:06:22 +00:00
|
|
|
author: benjamin-h
|
2022-05-26 17:07:28 +00:00
|
|
|
tags: ['cheese', 'French', 'ham']
|
2022-05-26 13:06:22 +00:00
|
|
|
---
|
|
|
|
|
|
|
|
|
|
- ⏲️ Prep time: 160 min
|
|
|
|
|
- 🍳 Cook time: 30 min
|
|
|
|
|
- 🍽️ Servings: 4
|
|
|
|
|
|
|
|
|
|
## Ingredients
|
|
|
|
|
|
|
|
|
|
- 200g Flour (full sight)
|
|
|
|
|
- 100g Butter or Margarine
|
|
|
|
|
- 5 Tablespoons of Water
|
|
|
|
|
- 200g of Ham (alternatively cooked ham)
|
|
|
|
|
- 4 Eggs
|
|
|
|
|
- 1/4 Cream
|
|
|
|
|
- 125g grinded Edamer Cheese
|
|
|
|
|
- For the Baking Tin: More Butter and Flour
|
|
|
|
|
|
|
|
|
|
## Directions
|
|
|
|
|
|
|
|
|
|
1. Spread some butter on a 26cm Ø or two smaller baking tins and cover it with flour
|
|
|
|
|
2. Sieve the flour, mingle the butter/margarine in small flakes.
|
|
|
|
|
4. Form a depression in the middle of the flour and add spoons of water.
|
|
|
|
|
5. Mix all ingredients by hand until the dough becomes a homogenious mass.
|
|
|
|
|
6. Wrap the dough in aluminium foil and let it rest in the fridge for two hours (around -4 °C).
|
|
|
|
|
7. Preheat the oven at 200°C.
|
|
|
|
|
8. Spread the dough on a flour-covered surface. Roll it until it has a thickness of around 4mm. Form a crust on the sides.
|
|
|
|
|
9. Use a fork to prick the dough for a more thorough heat penetration.
|
|
|
|
|
10. Cut the ham in slices and distribute them evenly on the dough.
|
|
|
|
|
11. Divide the yolk from the egg white.
|
|
|
|
|
12. Whisk the yolk with cream.
|
|
|
|
|
13. Add the grinded cheese.
|
|
|
|
|
14. Whisk the egg white until it becomes foamy. Add it to the yolk-pepper-salt-cheese mixture.
|
|
|
|
|
15. Cover the ham in the baking tin with the mixture. Equalize the surface.
|
|
|
|
|
16. Bake the Quiche in the oven on the middle rail for 30 minutes.
|
|
|
|
|
17. After baking leave it to rest for a few minutes, then serve while it's still warm.
|
|
|
|
|
I recommend serving it with a glass of white wine.
|
