Name: Kish Lauren
Yield: 4
Ingredients: Flour - 1.5 Art.; Butter - 120 gram; Salt - 1 Tsp; Milk - 1 tbsp; Egg yolk - 1 PC.; Bacon - 300 gram; Creamy - 1 Art.; Milk - 0.5 Art.; Chicken egg - 3 PC.; Dutch cheese - 1 Art.; Nutmeg - 1/8 Tsp; Green onion - 2 tbsp; Leek - 2 tbsp

Recipe information

Cooking:

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Ingredients for - Kish Lauren

Dough

1. Flour 1.5 Art.

2. Butter 120 gram

3. Salt 1 Tsp

4. Milk 1 tbsp

5. Egg yolk 1 PC.

Filling

1. Bacon 300 gram

2. Creamy 1 Art.

3. Milk 0.5 Art.

4. Chicken egg 3 PC.

5. Dutch cheese 1 Art.

6. Nutmeg 1/8 Tsp

7. Green onion 2 tbsp

8. Leek 2 tbsp

How to cook deliciously - Kish Lauren

1. Stage

Cooking time is: dough with proofing - 1 hour, baking the base - 30 minutes, I make the filling in parallel with baking the base. Baking the cake with the filling: 40 minutes 1. Sift the flour. this is an important step, in baking, you should always sift the flour, because, firstly, sift out excess, and secondly, the baking is more airy.

2. Stage

2. Mix egg yolk, butter, add flour, then milk (or sour cream).

3. Stage

3. begin to knead the dough. First you can just chop the butter, then with your hands. The butter should not be very soft, because then it will melt quickly. The dough should resemble crumbs like this:

1. Stage. Kish Lauren: 3. begin to knead the dough. First you can just chop the butter, then with your hands. The butter should not be very soft, because then it will melt quickly. The dough should resemble crumbs like this:

4. Stage

4. Place our crumbs on the table and knead until smooth, adding a little butter or sour cream if necessary. Knead into a ball. And put it in the fridge for about 40 minutes. Since I can't make a separate step without a picture, I'll write the next few steps here: 5. Preheat oven to 200 degrees, roll out the dough into a layer 5-6 mm thick. Sandy dough is best rolled out with a large rolling pin (if not, you can always use rolls of foil, clingfilm or parchment). You have to do this quite carefully, as the dough can tear. I usually when I have already rolled out the dough, lightly sprinkle it and the rolling pin with flour and slowly "wrap" it on the rolling pin, and then transfer it to the mold. With my fingers I press the dough to the rim. I roll the rolling pin around the edges of the baking dish, and the result is a perfectly even base. 6. Grease a shallow pie plate (24 cm) with butter. Place the dough in the mold. Prick the pastry with a fork around its circumference. Cut a circle out of parchment or foil and lay it on the dough, press slightly (I sometimes put beans on parchment). This is done so that the sandy base for the quiche, which is baked first, will not rise and keep its shape. 7. Bake for 20 minutes, then remove the paper, turn down the temperature to 190 degrees and finish baking for another 10 minutes until golden. Take out and leave to cool. 8. Roast bacon in thin slices until crispy, put it on a napkin to drain the excess fat, cut it into julienne strips.

1. Stage. Kish Lauren: 4. Place our crumbs on the table and knead until smooth, adding a little butter or sour cream if necessary. Knead into a ball. And put it in the fridge for about 40 minutes. Since I can't make a separate step without a picture, I'll write the next few steps here: 5. Preheat oven to 200 degrees, roll out the dough into a layer 5-6 mm thick. Sandy dough is best rolled out with a large rolling pin (if not, you can always use rolls of foil, clingfilm or parchment). You have to do this quite carefully, as the dough can tear. I usually when I have already rolled out the dough, lightly sprinkle it and the rolling pin with flour and slowly

5. Stage

9. For the filling, mix the eggs, cream, milk, salt, pepper, nutmeg and green onions well. You should get a puffy froth like an omelet, as the filling liquid needs to be filled with air bubbles. Add the cheese and bacon and mix gently (never too vigorously!) with a spatula. Pour into the mold. 10. Cover the baking tray with foil or parchment, put the tray in the oven on medium level and bake at 200 degrees for 30-40 minutes. Check readiness with a toothpick. The consistency of the quiche should not be quite firm. It will "stiffen" to the end when it cools a little. But the filling should not remain on a toothpick.