Quiche Lorraine - with smoked turkey
Here you have a variant of the classic with tasty smoked turkey and simple cheese. Perfect to make with standard base ingredients that are usually found in all our refrigerators.
Ingredients
Pie crust
- 180 g Flour (1.25 cup)
- 100 g Butter or margarine (3,5 oz)
- 2 1/2 tbsp Water
- 1 pinch Salt
Filling
- 150 g Smoked turkey (5,29 oz)
- 150 g Cheese (5,29 oz)
- 4 Eggs
- 200 ml Milk (0.85 cup)
- 200 ml Whipping cream (0,85 cup)
- Salt
- Pepper
- Nutmeg
Instructions
Pie crust
- Cut the butter into small pieces.
- Add flour and salt.
- Pinch together flour and butter by hand or mix in a food processor to a crumbly mass.
- Add cold water and mix quickly to a dough. Press the dough into a pie tin (approx. 25-28 cm (9,5-11 inch) in diameter). Notch the bottom with a fork.
- Let the pie crust rest in the fridge for at least 30 minutes before use.
- Cover the pie dough edge with foil! When you pre-baked the pie crust, there is a risk that the top edge will be overbaked towards the end of the baking. Tear out a narrow strip of aluminum foil and cover the edge to prevent the pie dough from burning at the top.
- Preheat oven to 200° C (392° F).
- Pre-bake the pie crust in the middle of the oven for 10 minutes.
Filling
- Dice the smoked turkey and cheese.
- Whisk the eggs with milk and whipping cream. Add salt and pepper and some nutmeg.
- Place the diced turkey and cheese in the baked pre-baked pie crust and pour the egg mixture over it.
- Bake for 30 minutes at 200° C.
Notes
Βon appétit