John Myers
Quiché Lorrainé À La Britta
The perfect quiché lorrainé à la britta recipe with a picture and simple step-by-step instructions.
- 500 g Flour (light)
- 1 packet Vanilla sugar
- 1 packet Baking powder
- 3 Eggs
- 250 g Butter
- 500 g Mushroom
- 200 g Cream / liquid
- 3 Rods Fresh leek
- 500 g Ground beef
- 2 packet Breakfast bacon
- 200 g Gouda / grated
- Salt
- Nutmeg / grated
- Pepper White
- Granulated garlic
- Mugwort / dried
- Oil
- Milk
- First, we take a clean plastic bowl and pour the flour into it. Then we add 1/2 packet of baking powder and 1 packet of vanilla sugar and salt, depending on the feel. Then we separate two eggs from the egg white, for this you need a bowl, hit one egg on the edge and juggle both shell halves, the egg yolk, back and forth until you have separated the egg white from the egg yolk, the egg white, thus landed in the bowl . Now comes the room temperature warm butter and a little milk. But first, we have to wash our hands thoroughly and dry them with a clean terry towel. Now we can start kneading, of course, we can also integrate an electronic kitchen machine, to which dough hooks can then be connected. And now it starts, the kneading and kneading, kneading, kneading until the dough is supple and smooth. We now take a freezer bag, put the dough in it and put it in the fridge for about 1/2 hour. I needed the milk to speed up the kneading process. Now we take the baking paper and put it on the bottom of a springform pan and then put a ring over it and close it. Now we can tear off the excess baking paper. Then we take a clean coffee filter bag and now smear some butter on the inner springform ring rim. Is the half hour over? Then we can take the dough out of the refrigerator and press it down piece by piece on the bottom and the edge of the springform pan.
- Now we take the mushrooms and the leek and cut both into small pieces. Now rinse well in a sieve and place in the boiling water, which should have reached the bubbly boiling point, take the pot off the stove and just let the vegetables stand. Now we start to cut the bacon with clean household scissors in order to add it to the mince that is in the pot or pan. Don’t forget the oil beforehand! Now we stir-fry the minced breakfast bacon mixture until the mince is no longer raw.
- First we take the vegetables out of the pot and let them drain well in a sieve. Then we take the seared minced breakfast bacon and cover the bottom of the springform pan, which is lined with shortcrust pastry. Then we take the well-drained vegetables and spread them over them. Now we take a whisk and a measuring cup and whisk the liquid cream with a whole chicken egg, nutmeg, salt, pepper, garlic and dried mugwort. The mixture is now poured over the ingredients in the springform pan. Finally, we distribute the grated Gouda cheese on top and place the filled springform pan on the grid of the oven preheated to 180 ° Celsius (top and bottom heat / middle rack). Baking time: approx. 45 min
- After about 45 minutes, the quiche is ready and you can now remove the edge of the quiché from the springform ring with a knife. Before opening it. You could also have used a greased baking dish. Goes well with a dry white wine. Bon Appetit !
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