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Quiche Lorraine facon Tatin Quiche Lorraine after Tatin

Quiche Lorraine facon Tatin Quiche Lorraine after Tatin

Ingredients for Quiche Lorraine facon Tatin Quiche Lorraine after Tatin

AmountIngredient
1st Puff 8th boiled potatoes
150 grams grated cheese
12 Schb smoked bacon
200 grams Goat cheese (Chavroux)
3rd Eggs 20 cl
Crème fraiche 1 pinch
Salt, pepper, nutmeg

Quiche Lorraine facon Tatin Quiche Lorraine after Tatin Directions

The form with the smoked bacon and grated cheese interpret.

Peel the potatoes and cut into slices (about 1 / 2 inches thick). Top with the potato slices bacon and cheese.

Cut the goat cheese slices in place of the potato slices. Now the eggs with the cream, mix the salt, pepper and nutmeg. This mass will also be in the form.

Roll out the pastry and place on the whole. Everything must be covered and at the edge of the dough a bit to be inserted between the mass and shape. Prick the pastry with a fork several times. Then in the hot oven (180 °) Bake 25 to 30 minutes. Leave after the shape of the baking time for about 10 minutes, then put a record on the form and bring down the tart. The puff is then the bottom and top of the bacon.


 

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