Quiche Lorraine no fix
Ingredients for Quiche Lorraine no fix
| Amount | Ingredient |
|---|---|
| 150 grams | Wheat flour, type 550th 100 grams |
| Gruyere | 100 grams |
| Emmental | 100 grams |
| Diced ham, very finely | 6 St |
| Eggs, Class M | something |
| Sea salt | something |
| Pepper, black, broken | something |
| Nutmeg, grated | 1 pc |
| Mettendchen smoked | 2 pcs |
| Household onions, large | 250 ml |
| Sparkling mineral water | 350 ml |
| Skimmed milk |
Quiche Lorraine no fix Directions
Both cheeses very finely grate or donate.
Peel the onion and chop very wine.
The Mettendchen half lengthwise and place the cut side down in a cold pan.
The Mettendchen fry until the fat has dropped from as much of the sausage that the pan bottom is covered with it.
Remove the sausage and brown the onions lightly in the fat. Allow to cool somewhat. The sausage is disposed of.
Mix all ingredients thoroughly mix together and pour onto a well greased baking sheet. Bake at 180 ° C for 35 to 45 minutes. Cut into squares and serve. Tastes too cold.
