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Print Recipe
Lorraine Cheese Pie Recipe
When we have leeks in the kitchen-it means that there will be Lorraine cheese pie! Delicious, hearty, crispy and tender inside, as well as easy to prepare-we love it! I want to share with you my recipe for this popular pie.
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Casting:
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Casting:
Instructions
  1. All proportions are given for the shape d=26 cm. From butter, flour, salt and water knead the dough (do not knead for a long time), put in a bag and put in the refrigerator for 2 hours. The baking pan should be lightly greased with oil, sprinkle with flour and put into the refrigerator.
    All proportions are given for the shape d=26 cm.
From butter, flour, salt and water knead the dough (do not knead for a long time), put in a bag and put in the refrigerator for 2 hours. The baking pan should be lightly greased with oil, sprinkle with flour and put into the refrigerator.
  2. Prepare the products for the filling: onions, poultry fillet and cheese. I strongly recommend using leeks. I tried to cook with onions and green onions, but the most delicate taste of the pie is obtained with leeks.
    Prepare the products for the filling: onions, poultry fillet and cheese. I strongly recommend using leeks. I tried to cook with onions and green onions, but the most delicate taste of the pie is obtained with leeks.
  3. Chop the onion and lightly fry in butter over low heat. Three or five minutes will be enough.
    Chop the onion and lightly fry in butter over low heat. Three or five minutes will be enough.
  4. Poultry fillet should be cut into small pieces.
    Poultry fillet should be cut into small pieces.
  5. Grate cheese on a coarse grater.
    Grate cheese on a coarse grater.
  6. All mix in a separate bowl, a little salt.
    All mix in a separate bowl, a little salt.
  7. Prepare products for pouring: eggs, cream (I have 20%) and spices. I like the nutmeg and white pepper in this pie. Also, if desired, you can add a little fresh or dried herbs. Choose herbs with a delicate aroma and taste, so as not to drown out the delicate taste of the cake.
    Prepare products for pouring: eggs, cream (I have 20%) and spices. I like the nutmeg and white pepper in this pie. Also, if desired, you can add a little fresh or dried herbs. Choose herbs with a delicate aroma and taste, so as not to drown out the delicate taste of the cake.
  8. Eggs should be beaten with a whisk, add cream and ground spices. Stir well.
    Eggs should be beaten with a whisk, add cream and ground spices. Stir well.
  9. The finished dough will roll out in the form of a circle, with a diameter slightly larger than the baking dish. Wrap the dough on a rolling pin, transfer it to the form.
    The finished dough will roll out in the form of a circle, with a diameter slightly larger than the baking dish. Wrap the dough on a rolling pin, transfer it to the form.
  10. Distribute the dough in the form, closing the sides over the entire height. After that, the dough should be pricked with a fork.
    Distribute the dough in the form, closing the sides over the entire height. After that, the dough should be pricked with a fork.
  11. Evenly lay out the filling and pour the prepared filling on top, after mixing it well again. Put the cake in the oven, preheated to 200 * C. Bake until Golden brown. It takes me about 90 minutes or a little more.
    Evenly lay out the filling and pour the prepared filling on top, after mixing it well again. Put the cake in the oven, preheated to 200 * C. Bake until Golden brown. It takes me about 90 minutes or a little more.
  12. The pie is especially good warm and goes well with dry white wine.
    The pie is especially good warm and goes well with dry white wine.
  13. Bon appetit!
    Bon appetit!

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