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Pastry Chef Luca Dall'Omo
DOWNLOADQuiche lorraine
Ingredients
Basic dough Quiche Lorraine
Cheese Sable base
- Butter 360 g.
- Flour 400 g.
- Starch 200 g.
- Parmesan cheese 70 g.
- Eggs 80 g.
- Water 40 g.
- Sugar 25 g.
- Salt 6 g.
Quiche Base
- Eggs 600 g.
- Cream 1.000 g.
- Salt 10 g.
- Pepper 3 g.
- Cesarin HG Vegetables min. 400 g. - max 550 g.
Preparation
Mix together butter, sugar and salt. Add the eggs and water, then the flour, Parmesan and starch.
In this order, add the eggs, salt, pepper and mix well. Add HG Vegetables as desired to obtain the desired flavour.
