Quiche Lorraine

Main Ingredients	Refined Flour, Eggs
Cuisine	French
Course	Snacks and Starters
Prep Time	16-20 minutes
Cook time	26-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Non Veg

Ingredients list for Quiche Lorraine

• Refined Flour
• 2 1/2 cups Eggs
• 1 cup Butter frozen
• FOR FILLING
• 2 tablespoons Butter
• 3 Leeks sliced
• 2 medium Onions sliced
• 6-8 Mushrooms sliced
• 1 medium Green capsicum thin strips
• to taste Salt
• 1/4 teaspoon Black pepper powder
• 1 cup Cheese grated
• FOR CUSTARD
• 300 millil millilitres Cream
• 3 Eggs

Method

1. Grease an eight inch pie dish. Sieve flour into a bowl, cut frozen butter into it and rub lightly with fingertips so that the mixture resembles bread crumbs. Add one fourth cup of chilled water and gather the flour mixture to form a dough. Do not over handle it.
2. Pack the dough in butter paper and refrigerate for fifteen to twenty minutes. Preheat oven to 180°C. Remove dough from the refrigerator and roll out into half inch thick chapatti. Place the chappati on the greased pie dish and press lightly. Roll the rolling pin over the edges of the pie dish to remove excess dough. Prick all over lightly with a fork.
3. Place the pie dish in the preheated oven and blind bake the pie till the crust is firm. Remove from oven and set aside. For filling heat butter in a pan, add onion and leeks and sauté on medium heat till transluscent.
4. Add mushrooms and green capsicums and cook for two to three minutes. Add salt and black pepper powder. Mix well. Remove from pan and set aside to cool. For custard, whisk together cream and egg till well blended. Spread the onion-leeks mixture over the pie and top it with the grated cheese .
5. Pour the custard over and bake in the preheated oven at 180°C for fifteen to twenty minutes. Once done remove from oven, cut into wedges and serve immediately.

Nutrition Info

Calories	3862
Carbohydrates	87.3
Protein	272.7
Fat	268.9