Millie~豆
法式吞拿鱼咸派 tuna leek quiche
0
人做过这道菜
Easter Brunch 一群朋友来我家，quiche配香槟，还有满屋的阳光，醉了。配方是从法国小室友的Quiche Lorraine菜谱改良的。
用料
| 用料一 （咸酥派皮） | |
| 无盐黄油(室温下软化） | 150g |
| 盐 | 1/2 teaspoon |
| 面粉 | 300g |
| 水 | 1/2 cup |
| 用料二（馅料） | |
| 鸡蛋 | 4个 |
| 厚奶油 | 4 soup spoon |
| 吞拿鱼 | 一罐头(100-200g) |
| 柠檬 | 1个 |
| 韭葱(leek) | 2棵 |
| cheddar (grated) | 1 cup |
法式吞拿鱼咸派 tuna leek quiche的做法
-
For the pie crust,
- mix the flour and the salt
- add the butter
- mix with your fingers for about 3min, so that the flour becomes granular
- add water and keep mixing with your fingers until the dough is homogenous
- put the dough in the fridge for at least 15min (thus the dough will be easier to spread) -
For the filling,
- cook the tuna (cut in small pieces)
- cook the leek (with butter)
- mix the eggs and the cream
- prepare the dough in a pan, make small holes in the dough with a fork
- put the cooked tuna and leek on the dough
- add in lemon zest and lemon juice squeezed from the lemon
- cover them with the mixture of cream and eggs
- add grated cheese on the top -
Put it in the oven about 25min 220°C
小贴士
柠檬皮和柠檬汁去掉了吞拿鱼的腥味，增加了沁人心脾的香味。
