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@ -24,12 +24,11 @@ tags: ['cheese', 'French', 'Ham']
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.
4. Form a depression in the middle of the flour and add 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 for two hours (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 4mm. 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 them 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.