Esta es una exhibición prevé de cómo se va ver la receta de 'Traditional Quiche Lorraine' imprimido.

• Click here to print
• o regresate de nuevo a Traditional Quiche Lorraine.

Receta Traditional Quiche Lorraine

by CookEatShare Cookbook

Ingredientes

1/2 lb (250 g) smoked pork breast 1 pâte brisée 3 whole Large eggs 2 egg yolks

1 c. (25 cl) double cream 1 tbsp (20 g) butter nutmeg Salt, black pepper

Direcciones

1. Set pâte brisée into a buttered pie plate
2. Brush crust in pie plate with egg yolk and prick all over with a fork
3. Place crust in oven preheated to 400°F (200°C) to seal the crust
4. Cut pork breast into lardoons, taking care to remove rind and cartilege.
5. Blanch lardoons in boiling water for 3 min
6. Drain lardoons
7. Place pork rind in frying pan over very high heat
8. Render the fat from the rind
9. Add in lardoons to frying pan and fry 2-3 min, taking care not to colour
10. Beat egg with cream
11. Add in freshly grated nutmeg
12. Mix till thoroughly blended and slightly foamy
13. Add in salt and pepper to taste
14. Arrange lardoons in precooked crust
15. Cover to 2/3 from the bottom with egg mix
16. Place in oven and bake at 400°F (200°C) for 20 to 30 min
17. Serve hot with a small wheat salad with honey vinaigrette, for example

© 2024 CookEatShare