Quiche Lauren (Lorraine pie)

Category: Bakery products
Kitchen: french
Quiche Lauren (Lorraine pie)

Ingredients

Puff pastry (mine is round) 1 pack (230gr)
Grated cheese taste
Filling:
Ham
Bacon
Mushrooms (I use canned champignons)
Tomatoes
Fill:
Eggs 4 things
Sour cream 200 g
Cream (I take 18%) 180 ml
Salt
Pepper
Herbs to taste

Cooking method

  • Since I live in Lorraine, where this pie comes from, of course, I could not help but share Kish's recipe.
  • Put baking paper on a round, low form (I have 30 cm).
  • Top with puff pastry and pierce it several times with a fork.
  • We cut the filling products and put them on the dough. You can lay out in layers, or you can pre-mix everything.
  • Preparing the fill:
  • Mix all the ingredients and beat a little with a fork or whisk until smooth.
  • Fill the cake with this mixture.
  • Sprinkle with cheese on top.
  • We bake in the oven at 210 degrees for about 25-30 minutes.
  • Let the finished pie cool slightly and then cut into pieces.
  • Quiche Lauren (Lorraine pie)
  • Bon Appetit!

Note

For the filling, you can remove something or add something. It can be anything. Experiment or just put what you find in the refrigerator.
I took only tomatoes and ham. It turned out very tasty and lighter than in the version with mushrooms and bacon.

Lerele
Lisichkalal, listen, what an idea !! Well this is how fast !!!!!
Lisichkalal
Irish, how satisfying!
Jackdaw-Crow
Quote: Lisichkalal
Puff pastry (I have round) 1 pack
Svetlana, what is the weight of the dough?
Lisichkalal
Galina, I buy this. 230 gram
🔗
Jackdaw-Crow
Here! No wonder I asked! We usually have 500 grams of dough in a package. Is the dough yeast or yeast-free? And then I, as they say, "nicht fershtein"
Lisichkalal
Galina, but I didn't even think about the weight, hmmm)))
Hmmm, and I don’t know about yeast, I’ll be in the store and be sure to look. But I think any will do. Well this is an ordinary pie on puff pastry)
True, I had one case.
In Russia, I made a proven sweet cake on puff pastry, in France it always turns out, but in Russia it was all wet and dull.
But the dough was the cheapest.


Added Saturday 30 Apr 2016 06:23 PM

Thank you for adding weight in the recipe
Jackdaw-Crow
Yes! The amount of liquid in the recipe also confused me a little. In general, you have to try, and then how it goes! Thanks for the recipe!
Lisichkalal
And what confused the liquid? Pour in, and in the oven everything is set. But our sour cream is not liquid, it does not fall from a spoon, if not shaken)
Jackdaw-Crow
Quote: Lisichkalal
In Russia, I made a proven sweet cake on puff pastry, in France it always turns out, but in Russia it was all wet and dull.
Quote: Lisichkalal
our sour cream is not liquid, it does not fall from a spoon
I'm afraid that our products are very different from yours, so the end result may be different!

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