Benedicte’s Quiche Lorraine

Benedicte’s Quiche Lorraine

Ingrédients :

  • 1 cup all purpose flour
  • 1/2 cup unsalted butter, room temperature, cut in small pieces
  • 5 tablespoon water
  • 1 teaspoon vegetable oil
  • 1 cup grated Emmenthal or Gruyere cheese
  • 1 cup diced Black Forest ham, diced
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 eggs
  • Salt pepper

Préparation :

  1. Crust: Put flour in the bowl of a stand mixer fitted with the paddle attachment. Add butter amd mix until butter is broken up.
  2. Add water and mix until the dough forms a ball. Remove dough from bowl, form a disk, wrap and refrigerate if time permits.
  3. When to ready to bake, preheat oven to 350 degrees. If dough was refrigerate, remove from refrigerator and roll out to a 11-inch circle. Use oil to coat a 9-inch pie plate and lay fough in pie plate. Cut excess dough and crimp edge.
  4. Prick crust with a fork. Sprinkle Emmenthal cheese on bottom of crust. then sprinkle with ham.
  5. In a medium bowl, whisk together milk, heavy cream, eggs, salt and pepper and pour into prepared pie shell.
  6. Bake 45 minutes or until center is just set. Remove from oven and allow to cool 10 minutes before serving. Serves 6

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