Quiche Lorraine Quiche Lorraine - buttery crust, filled with bacon, cheese and topped with a creamy custard, is a great dish to serve for breakfast or lunch or as an. Since then we have gone through what has amounted to the quiching of America. A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame.

Bahan Membuat Quiche Lorraine

  1. Prepare of Paté Briseé.
  2. It's 160 gr of tepung protein rendah.
  3. Prepare 1/2 sdt of gula halus.
  4. It's 1/4 sdt of garam halus.
  5. Prepare 8 sdm of margarin/butter salted.
  6. You need 2 sdm of air dingin (very cold).
  7. You need of Filling :.
  8. It's 100 gr of kornet sapi.
  9. You need 1/2 of bombay cincang kasar.
  10. You need 2 of bawang putih.
  11. It's 1 bonggol of pokcoy (hijaunya saja), iris halus.
  12. Prepare 1 of daun bawang iris halus.
  13. It's segenggam of bayam, siangi cuci.
  14. Prepare 1/4 sdt of lada bubuk.
  15. You need 1/2 sdt of kaldu jamur.
  16. Prepare secukupnya of garam.
  17. Prepare 1 sdt of basil kering.
  18. It's 50 gr of keju cheddar parut.
  19. Prepare 75 ml of susu cair.
  20. Prepare 2 sdm of whipping cream cair.
  21. Prepare 2 of kuning telur.

Langkah Memasak Quiche Lorraine

  1. Paté Briseé : campur bahan kering dalam mangkok lalu tuang mentega/margarin, haluskan dengan sendok kayu sampai berpasir..
  2. Masukkan air dingin dan aduk sampai tercampur, jika masih ada gumpalan butter/margarin tak apa, KARNA DISITULAH YANG MEMBUAT CRUST CRUNCHY.Lalu bulatkan agak pipih..
  3. Wrap adonan paté dan simpan kulkas 1 jam.anda bisa menyimpannya di freezer selama 1 bulan, jika akan digunakan, pindahkan ke kulkas selama 1 jam sampai tidak terlalu beku, lalu rolling seperti biasa..
  4. Ambil Paté briseé rolling sampai ketebalan 1cm, gulung di rolling dan letakkan perlahan di loyang, padatkan ke loyang sampai dasar dan dinding loyang, rapikan pinggirnya. Pasang alu foil diatas kulit, tuang kacang hijau mentah (hal ini dilakukan unt menekan kemungkinan kulit menggembung ketika dioven).
  5. Oven crust dengan pemberat selama 20 menit, lalu angkat pemberat dan oven lagi selama 10 menit, keluarkan crust setengah matang dari oven..
  6. Filling : tumis bombay dan bawang putih sampai harum lalu masukkan kornet aduk rata. Tuang sayuran, lada, garam basil aduk rata cicipi.angkat, sisihkan..
  7. Keluarkan paté/crust dari oven, lalu tuang isian ke dalamnya. Campur susu, whipping cream dan kuning telur lalu siram ke isian quiche, tabur keju (foto campuran cream susu dan kutel disebelahnya).
  8. Panggang lagi suhu yang sama selama 25 menit atau sampai pinggir crust kekuning-coklatan, angkat, biarkan dingin, potong dan siap diserbuuuu...

Quiche is nothing more than an unsweetened custard pie from the Lorraine region of France. Quiche Lorraine gets its name from the Lorraine region in France. Traditionally, it's made with a classic quiche custard of eggs and cream and filled with pork lardons. This traditional and easy recipe for Quiche Lorraine is delicious and very adaptable; make it part of your repertoire and make it often. My Quiche Lorraine Recipe is rich & cheesy with the flakiest crust—it's an essential for brunch.

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