Pie

Description

This pie is delicious both hot and cooled. When left to rest, it develops rich, distinctive flavors. In its country of origin, France, this quiche recipe is considered classic and is a must-know for every home cook. The open bacon pie known as "Quiche Lorraine" can serve as a base for experimentation. By adding fish, different types of cheese, or vegetables, you can create an entirely new flavor. Serve it cooled or slightly warm.

Instructions

1. 1

   Step 1

   Sift the flour and salt into a bowl, transfer to a blender, and add the cold butter and egg. Blend in the blender until it forms fine crumbs.

2. 2

   Step 2

   Gradually add water to the butter-flour crumbs, kneading the dough. Once the mixture becomes uniform, transfer it to the refrigerator and wrap it in plastic wrap.

3. 3

   Step 3

   Preheat the oven to 220 degrees. Roll out the dough into a flat layer and place it into an ovenproof dish, pressing the edges of the dough against the sides of the pan. Cover the dough with a layer of foil or parchment paper and weigh it down with a small weight to prevent the dough base from rising.

4. 4

   Step 4

   Bake the pie crust for 10 minutes, then remove the foil and return the dough to the oven for another 5 minutes.

5. 5

   Step 5

   Reduce the oven temperature to 180 degrees. Cut the bacon into pieces, beat the eggs with salt, spices, and cream.

6. 6

   Step 6

   Fill the pie crust with cheese and bacon, pour over the egg mixture, and bake in the oven for 40-50 minutes.

7. 7

   Step 7

   Check for doneness using a knife or a toothpick (it should come out dry). After removing the pie from the oven, let it rest for 10 minutes, then serve.