Lorraine Egg and Milk Ham Tart
Ingredients: salt,canned tuna,eggs,black pepper,shredded cheese
Recipe Recommendations
- eggs of 2
- shredded cheese 40gEmmental
- canned tuna 1/2 can
- black pepper appropriate amount
- salt a little
- salty and sweet
- roast
- half an hour
- simple
Steps for Lorraine Egg and Milk Ham Tart
1
raw material map
2
beat the eggs
3
Add whipped cream
4
Add 20g of shredded cheese (reserve 1/2 for topping)
5
Add 1 tablespoon of nutmeg powder
6
Add a little black pepper and salt
7
Add diced bacon and canned tuna, stir well and paste
8
Carefully place the crisp cake skin into the mold, press the edge with a rolling pin, and remove the excess part
9
Fit the crust to the mold and poke the bottom a few times with a fork (to prevent cracking, but do not poke it through)
10
Pour in the prepared custard and sprinkle with the remaining 20g of shredded cheese on the top layer
11
Preheat the oven to 200° C and bake for about 30 minutes until the skin is colored
12
This egg pie must be eaten hotLorraine Egg and Milk Ham Tart Make Tips
1. The diced bacon and Emmental cheese are already salty, so you can add less or no salt. 2. The authentic quichelorraine does not contain canned tuna, but I think it is very delicious. This one can be selected according to your own taste. 3. This egg pie does not require a thousand-layer cake skin, just use ordinary butter skin. 4. Nutmeg spice is one of the traditional seasonings of this egg pie. If you really don't have it, you can not add it