Quiche Lorraine with Green Peas
8 servings
60 minutes
Quiche Lorraine is remarkable in that the filling can be varied. Choose what you like. I offer the simplest recipe.
1
Chop 95 g of butter finely, add 200 g of flour, and mix in 1 egg. Roll the dough into a ball; if it's too crumbly, add a tablespoon of cold water. Wrap the dough in plastic wrap and refrigerate for an hour.
- Butter: 95 g
- Wheat flour: 1 glass
- Chicken egg: 4 pieces
2
Then place the dough in the mold, pressing it with your fingers to the bottom and sides, carefully shaping the edge. The layer should be 5-7 mm thick. Bake the tart base until partially cooked (to a light golden color) for 10-12 minutes at 180 degrees.
- Wheat flour: 1 glass
3
For the filling: sauté a mixture of roughly equal amounts of carrots, green peas, sweet peppers, and onions in butter until semi-cooked, no more than 5 minutes. Cut chicken breast or bacon into cubes and fry. Add to the vegetables. In a separate bowl, mix 3 eggs, 300 g sour cream, 100 g grated hard cheese, season with salt, and combine with the vegetables. Place the filling in a pre-baked dish (as we remember, we prepared the dish in advance but did not fully bake it) and put it on the lower rack of a preheated oven at 180 degrees for 30-40 minutes.
- Butter: 95 g
- Carrot: 100 g
- Green peas: 100 g
- Sweet pepper: 100 g
- Onion: 1 head
- Chicken breast fillet: 100 g
- Chicken egg: 4 pieces
- Sour cream: 300 g
- Hard cheese: 100 g