Loranskaya chicken pie recipe
We offer a recipe of French pie - quiche Lorraine, aka Laransky pie. In our concept - it is a regular open pie filling mix the eggs, milk, cream, with chicken and cheese. Well it turns out very tasty. And you should definitely try and cook.
the baking process will take place in two stages. First, pre-bake cake need to half, and then all together. If this is not done, then the liquid mixture, where there is a milk soaked in raw dough and cake get softened, which is not desirable - this time, the second and most important: so we synchronize cooking time, otherwise, by baking the end or the dough will be raw or burned filling.
Chicken pie Quiche Lorraine with beaten eggs and cheese recipe
Prepare all the necessary products for cooking quiche Lorraine:
Prepare the dough for the pie (yeast or classical - butter shortbread), finely chop the meat, pass through a cheese grater, rinse and chop the greens.
On a flat work surface, roll the dough into a volume of slightly more than the form in which you will bake. The approximate thickness of the -. 3-5 mm, not more.
Grease the form of butter, put it in the dough, pressing down on the bottom and pulling the sides, form a skirting height of 3 cm.
Place in preheated oven and bake at 180 degrees - 15 minutes until the dough is lightly browned. Then remove.
In the meantime, it is necessary to prepare a mincemeat:
in a deep bowl, beat eggs, pour in the cream and milk and mix until smooth, add the chicken, cheese, onion, parsley, salt and pepper, mix thoroughly all.
Fill the prepared stuffing beaten egg with chicken and cheese into cooled crust pie.
Bake for 20 minutes in the oven until the foundation will not take a golden color, and the stuffing should be slightly increased in volume and become more dense and lush.
Check readiness of baking can be using wooden skewers, piercing the center of the pie. If the filling will not stick and skewer remains clean, then quiche with chicken ready.