Quiche Lorraine After a long absence I'm back here. In the last week there have been several changes in my habits and even a new job in another city. For this reason, every day affect me 3 hours of train travel and the time is less and less, but I try to recover as I can. Finally a recipe
again after so many sweet salty. This is a classic pies, but this I propose again in a lighter version but certainly not less tasty .. The recipe comes from the book
"Die Klassiker beliebtesten" of Weight Watchers. For convenience, instead of making a cake I made only 6 small so it is easier to freeze them individually.
Ingredients (cake of approx. 26 cm in diameter)
200 g flour 100 g butter or margarine 50 ml cold water
salt
4 onions 1 teaspoon oil
200 g diced
100 g cream cheese (Philadelphia or similar)
3 eggs 150 g cream 150 g grated cheese
Saporta (such as Gruyère)
salt, pepper, nutmeg
Preparation Work flour, butter, water and 1 / 2 teaspoon salt until a smooth paste. Wrap in pelicola food and let rest in refrigerator at least 1 / 2 hour.
Meanwhile, peel the onions and diced tagliarele. Heat the oil in a saucepan and saute the onions and ham for 5 minutes.
Roll out the dough between two sheets of baking paper and play a round of approx. 26 cm in diameter. Cook the pasta, covered with a sheet of baking paper and weigh leguni or appropriate, for approx. 12 minutes at the bottom of the oven.
Mix eggs, cream and cream cheese until creamy in which grated cheese and pour the onion mixture and ham. Finally season with salt, pepper and nutmeg.
I spent the first 12 minutes of cooking remove the foil with vegetables and pour the cheese mixture. Bake for about 60 minutes at the bottom of the oven. If you need to cover with aluminum paper.
