Quiche Lorraine, Savory Pie

Nutrición y Cocina
Nutrición y Cocina
Today we bring you a typically French dish from the Lorraine region, a French region bordering Belgium, Luxembourg, and Germany. This is important because the word Quiche comes from the German word Küchen, which means pie. This incredible savory pie first appeared in Nancy around the 17th century. Originally, the pie's base was made from a fermented dough and the filling only contained eggs and cream or fresh cream. Over the years, the quiche lorraine recipe has been refined, adding a multitude of ingredients such as smoked or fresh meats and cheese. In addition to improving the filling, the pie's base was changed to a shortcrust pastry, enhancing the pie by creating a contrast of textures.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 300 grams flour 300 grams flour
  • 70 milliliters water 70 milliliters water
  • 130 grams butter 130 grams butter
  • 1 teaspoon salt 1 teaspoon salt
  • 1 teaspoon sugar 1 teaspoon sugar
  • 150 grams Emmental cheese, grated
  • 250 milliliters clotted cream
  • 1 zucchini
  • 2 eggs 2 eggs
  • 1 tablespoon olive oil 1 tablespoon olive oil
  • salt and pepper salt and pepper
Preparation
30 mins
40 mins
Medium
  • For the filling: Peel and dice the zucchini.
  • Sauté the zucchini with oil, a little salt, and pepper.
  • In a bowl, mix the egg, cream, cheese, and sautéed zucchini. Set the mixture aside for when the dough is cooked.
  • For the shortcrust pastry: This mixture is best made if you have a food processor. Add the ingredients in the following order to facilitate mixing: flour, salt, sugar, water, and butter (at room temperature). Tip: take the butter out of the fridge 30 minutes before making the mixture to soften it.
  • Roll out into the mold and make some punctures with a fork as shown in the photo. This will prevent the dough from rising. Another trick is to place raw chickpeas on top of the dough to prevent it from rising. To prevent it from sticking to the mold, it's most convenient to use parchment paper. If you don't have it, grease the mold with butter and then flour it.
  • Bake the dough in the oven at 180ºC for about 12-14 minutes.
  • Once cooked, add the prepared filling and bake for another 25-30 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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