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Recipe of Quiche Lorraine, Salty Cake
Recipe

Quiche Lorraine, Salty Cake

30 mins
40 mins
Half
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Today we bring you a typically French dish, from the Lorraine region, a French region close to Belgium, Luxembourg and Germany. This has its importance, since the word Quiche derives from the word Küchen, which in German means pastel. This amazing salty cake appears for the first time in Nancy about the seventeenth century. Originally, the base of the cake was a fermented dough and the filling only had eggs and cream or fresh cream. Over the years the recipe for quiche lorraine was refined and many ingredients were added such as smoked meats or fresh and the addition of cheese. In addition to improving the filling the base of the cake was changed to a broken dough, improving the pastel by creating a contrast of textures.

Ingredients

8 portions
  • 300 grams flour
  • 70 milliliters Water
  • 130 grams butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 150 grams Emmental cheese, grated
  • 250 milliliters cream
  • 1 zucchini
  • 2 eggs
  • 1 tablespoon olive oil
  • to taste salt and pepper

Preparation

For the filling: Peel and cut the zucchini into cubes.
Sauté the zucchini with oil, a little salt and pepper.
Mix the sauteed egg, cream, cheese and zucchini in a bowl. Reserve the mixture for when the dough is cooked.
For the broken dough: This mix is ​​best done if you have a food processor. Add the ingredients in the following order to facilitate mixing: flour, salt, sugar, water and butter (ointment point). Trick: remove the butter from the refrigerator 30 minutes before making the mixture so that it softens.
Stretch in the mold and make a few punctures with the fork as shown in the photo. This will prevent the dough from rising. Another trick is to place on top of the dough raw chickpeas that prevent the dough from rising. To avoid sticking to the mold, it is most convenient to use baking paper. If you do not have it, spread butter and then flour the mold.
Cook the dough in the oven at 180ºC for 12-14 minutes.
Once cooked add the previously prepared filling and bake for about 25-30 minutes more.

TIPS

This dish is powerful enough to be a main course of a meal that we can accompany with any salad. As you can see the fat content, especially saturated, is quite high due to cream and emmental cheese.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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