Quiche Lorraine with spinach
6 servings
50 minutes
A gastronomic toponym of French cuisine (which is extremely rare) is a Lorraine open pie with a puff pastry form, where lightly fried ham and onions are placed and an egg-cheese mixture is poured. Our version presents a more modern version of the French quiche, since the traditional recipe is difficult to recognize - it appeared a long time ago and received a lot of additions. Quiche Lorraine with spinach does not exclude the presence of meat in the form of brisket and vegetables in the form of carrots, which, however, together with eggs, is enough to be considered a famous French pie.
1
Cut the brisket and carrot into medium cubes. Wash the spinach and chop it coarsely. Grate the cheese on a coarse grater.
- Beef brisket: 250 g
- Carrot: 1 piece
- Spinach: 200 g
- Comte cheese: 100 g
2
In a hot pan, lightly fry the bacon, add chopped carrots, and continue frying over medium heat until the carrots are cooked. Add spinach, remove from heat, and cover with a lid.
- Beef brisket: 250 g
- Carrot: 1 piece
- Spinach: 200 g
3
Sift the flour, butter, and salt, and rub with your hands until crumbly. Add the egg yolk, mix, gradually pour in cold water (about two tablespoons), and knead thoroughly. Refrigerate for 30 minutes. Roll out the dough and transfer it to a form with edges.
- Wheat flour: 250 g
- Butter: 125 g
- Salt: to taste
- Egg yolk: 1 piece
- Water: 2 tablespoons
4
In a bowl, mix half of the grated cheese, sour cream, milk, eggs, and season well. Add the fried bacon with carrots and spinach to the bowl, mix again, pour into a form with the prepared dough, sprinkle with the remaining cheese, and bake at 180 degrees for thirty minutes.
- Comte cheese: 100 g
- Sour cream 35%: 200 g
- Milk: 100 ml
- Chicken egg: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
- Beef brisket: 250 g
- Carrot: 1 piece
- Spinach: 200 g
- Comte cheese: 100 g