Lorraine Cheese Pie Recipe
When we have leeks in the kitchen, it means that there will be a cheese pie in Lorraine! Delicious, satisfying, crispy and tender inside, as well as easy to prepare – we like it! I want to share with you my recipe for this popular pie.
Servings
8
Cook Time
120minutes
Servings
8
Cook Time
120minutes
Ingredients
Dough:
Filling:
Casting:
Instructions
  1. All proportions are given for the form d= 26 cm. Knead the dough from butter, flour, salt and water (do not knead for a long time), put it in a bag and put it in the refrigerator for 2 hours. The baking dish should be lightly oiled, sprinkled with flour and put in the refrigerator.
  2. Prepare the products for the filling: onion, poultry fillet and cheese. I strongly recommend using leeks. I tried cooking with onions and green onions, but the most delicate taste of the pie is obtained with leeks.
  3. Finely chop the onion and lightly fry in butter over low heat. Three to five minutes will be enough.
  4. Poultry fillets should be cut into small pieces.
  5. Grate the cheese on a coarse grater.
  6. Mix everything in a separate bowl, add a little salt.
  7. Prepare the products for filling: eggs, cream (I have 20%) and spices. I like the nutmeg and white pepper in this pie. Also, if desired, you can add some fresh or dried herbs. Choose greens with a delicate aroma and taste, so as not to drown out the delicate taste of the cake.
  8. Beat the eggs with a whisk, add cream and ground spices. Mix well.
  9. Roll out the finished dough in the form of a circle with a diameter slightly larger than the baking dish. Roll the dough onto a rolling pin, transfer it to the mold.
  10. Distribute the dough into the mold, closing the sides along the entire height. After that, the dough should be pricked with a fork.
  11. Spread the filling evenly and pour the prepared filling on top, after mixing it well again. Put the pie 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 when warm and goes well with dry white wine.
  13. Bon appetit!
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