法式吞拿鱼咸派 tuna leek quiche

作者： Millie~豆

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） 300g
• 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的做法步骤

步骤 1

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)

步骤 2

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

步骤 3

Put it in the oven about 25min 220°C

法式吞拿鱼咸派 tuna leek quiche的小贴士

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。

菜谱创建时间：2014-05-04 09:52:52