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Quiche Lorraine đ„
đ§đ·Brazil
âąView in original language
(PortuguĂȘs)
30 min(s)
2 servings
JĂ©ssica Oliveira
@chefjessicaoliveira- Ingredients
- Recipe
- DOUGH to taste
- Wheat Flour250 g
- Margarine200 g
- Egg1 unit(s)
- Salt1 to taste
- FILLING : White sauce1/2 cup
- Grated Provolone Cheese1/2 cup
- Fried Bacon1 cup
- Diced cheese1 cup
- Eggs4 unit(s)
- Sour cream1 unit(s)
- Salt and nutmeg1 to taste
- DOUGH: Add all the ingredients for the dough, and mix until it becomes a smooth ball. Take it to the fridge for like 10 min.
- FILLING: Beat the eggs, white sauce, provolone cheese, cream, salt and nutmeg in a blender.
- Open the dough with your hand, covering the entire bottom and sides of the removable rim shape. Pierce the bottom with the fork.
- Pour the liquid over the dough and carefully spread the pieces of bacon and cheese on top of the cream.
- Take to medium oven to bake and gold.
- DICONA: AS SOON AS IT'S BAKED, PUT THE MOLD ON TOP OF A CUP. BECAUSE THE SIDE OF THE MOLD WILL COME OUT WITHOUT ANY EFFORT AND YOU WILL AVOID BURNING YOURSELF.
- OBS: You don't know how to make white better, right? Let's go! 3 spoons of margarine 3 spoons of flour 500 ml of milk Put the margarine and flour in a pan, it will turn into a crumb, gradually add the milk. And don't stop moving with the fuet to avoid lumps. Keep an eye out maybe it's too much or too little milk. It will depend on the consistency you want. Softer? More milk! Add salt and nutmeg to taste. I even like to put a very small chopped onion. For this recipe, this amount will be left over.
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