Quiche Lorraine with Spinach

Description

Quiche Lorraine is one of the most frequently made pies in the world. A buttery crust, eggs, ham, cheese, and nutmeg—these are all classic ingredients. If you find the taste of classic Lorraine a bit heavy, add some spinach.

Ingredients

• Beef chuck roast - 10 oz
• Spinach - 5 oz
• Comté Cheese - 5 oz
• Carrot - 1 piece
• Milk - 5 fl oz
• Sour Cream - 5 oz
• Nutmeg - a pinch
• Wheat Flour - 10 oz
• Chicken Egg - 4 pieces
• Butter - 5 oz
• Whole egg - 1 piece
• Water - 2 spoons
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the pork belly and carrot into medium cubes. Wash the spinach and chop it roughly. Grate the cheese using a coarse grater.

Step 2

In a hot skillet, lightly sauté the pork belly, then add the sliced carrots and continue to sauté over medium heat until the carrots are tender. Add the spinach, remove from heat, and cover with a lid.

Step 3

Sift the flour, butter, and salt together, then rub them with your hands until crumbly. Add the egg yolk and mix, gradually pouring in cold water (about two tablespoons) and knead thoroughly. Place in the refrigerator for 30 minutes. Roll out the dough and transfer it to a tart pan.

Step 4

In a bowl, mix half of the grated cheese, sour cream, milk, and eggs, seasoning to taste. Mix well. Add the sautéed bacon with carrots and spinach to the bowl, stir again, then pour into the prepared crust. Sprinkle with the remaining cheese and bake at 355°F for thirty minutes.

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