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Bottom diameter 18 cm x height 4.5 cm for 1 tart tin
■Brisé dough
70g unsalted butter
75g cake flour
75g bread flour
30g whole egg
20g of water
1.5g salt
Strong flour
■Apareil
2 whole eggs
35% whipped cream, 200ml (1 pack)
Salt and pepper to taste
Bacon 60g
1 onion
2 bunches of spinach
Mixed cheese, to taste
Parmesan cheese to taste
Prep
・Cut the butter in the brisee dough into dice and chill it.
・Combine the eggs, water and salt and chill them.
・Prepare paper to be placed between the dough and the weight.
How to make it.
(1) Make the base of the quiche. In a bowl, combine the flour, flour and butter.
(2)When the butter is fine, rub it together with your hands.
If your hands are warm, the butter will melt, so be careful.
(3)Make an indentation in the center and add the cooled water.
(4)When the dough looks like a big soft dough, press it to the bottom of the bowl. Press down on the bottom of the bowl to form a large batter.
(5) Remove from the bowl onto a piece of plastic wrap, spread it out with the palm of your hand, wrap it up and let it rest for 30 minutes in the refrigerator.
(6)Roll out the dough on the floured table. (5) Roll out the dough on the floured table.
(7) Place the dough in the mold, creasing it first. Cut off any excess dough with a rolling pin.
(8)Bake in the oven at 180°C for 20 minutes.
Remove the weight and bake for another 20 minutes, until browned.
(9) Measure out the excess egg and spread it on the baked base. Seal the holes in the pique to prevent the apareil from leaking. Preheat the oven for about 3 minutes to allow the eggs to cook and cool.
(10) Cut the ingredients and sauté them in the extra butter and season with salt and pepper. Cool in the bathtub.
(11) Make the apareil. Crack the eggs in a bowl, add the cream and mix well. Season lightly with salt and pepper.
(12)Place the ingredients on the base of the quiche and pour the aparei. Bake at 180°C for 40 minutes.
★For a low tart tin (18 cm x 2.5 cm)
・Brisé dough ×0.7
・aparei×0.6
Ingredients×Half
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