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Update and rename quich.md to quiche.md

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@ -13,28 +13,28 @@ tags: ['cheese', 'French', 'Ham']
- 200g Flour (full sight) - 200g Flour (full sight)
- 100g Butter or Margarine - 100g Butter or Margarine
- 1/2 Teaspoons of Salz - 1/2 Teaspoons of Salt
- 5 Tablespoon of Wasser - 5 Tablespoon of Water
- 200g of Ham (alternatively cooked ham) - 200g of Ham (alternatively cooked ham)
- 4 Eggs - 4 Eggs
- 1/4 Cream - 1/4 Cream
- 125g grinded Edamer Cheese - 125g grinded Edamer Cheese
- For the Baking Tin: More Butter and flour - For the Baking Tin: More Butter and Flour
## Directions ## Directions
1. Spread some butter on a 26cm Ø or two smaller baking tins and cover it with flour 1. Spread some butter on a 26cm Ø or two smaller baking tins and cover it with flour
2. Sieve the flour, mingle the butter/margarine in small flakes. 2. Sieve the flour, mingle the butter/margarine in small flakes.
3. Add the salt. 3. Add the salt.
4. Form a depression in the middle of the flour and add the spoons of water. 4. Form a depression in the middle of the flour and add spoons of water.
5. Mix all ingredients by hand until the dough becomes a homogenious mass. 5. Mix all ingredients by hand until the dough becomes a homogenious mass.
6. Wrap the dough in aluminium foil and let it rest in the fridge (around -4 °C). 6. Wrap the dough in aluminium foil and let it rest in the fridge for two hours (around -4 °C).
7. Preheat the oven at 200°C. 7. Preheat the oven at 200°C.
8. Spread the dough on a flour-covered surface. Roll it until it has a thickness of around 4cm. Form a crust on the sides. 8. Spread the dough on a flour-covered surface. Roll it until it has a thickness of around 4cm. Form a crust on the sides.
9. Use a fork to prick the dough for a more thorough heat penetration. 9. Use a fork to prick the dough for a more thorough heat penetration.
10. Cut the ham in slices and distribute these evenly on the dough. 10. Cut the ham in slices and distribute them evenly on the dough.
11. Divide the yolk from the egg white. 11. Divide the yolk from the egg white.
12. Whisk the yolk with the cream, pepper and salt. 12. Whisk the yolk with cream.
13. Add the grinded cheese. 13. Add the grinded cheese.
14. Whisk the egg white until it becomes foamy. Add it to the yolk-pepper-salt-cheese mixture. 14. Whisk the egg white until it becomes foamy. Add it to the yolk-pepper-salt-cheese mixture.
15. Cover the ham in the baking tin with the mixture. Equalize the surface. 15. Cover the ham in the baking tin with the mixture. Equalize the surface.