Quiche Lorraine

Cara bacanya gini: kish lorein. Hihihi.. Pastry gurih asal perancis ini sungguh mudah dibuat, tapi hasilnya.. hmmm.. Pokoknya kalo udah nyoba bikin, males ke kafe lagi deh. Serasa udah di Paris memandang menara Eiffel 😀

QUICHE LORRAINE

Fatmah Bahalwan

Bahan kulit:

350 gr  tepung terigu protein sedang
200 gr  mentega
3 btr     kuning telur
50 ml  air es

Bahan isi:

450 gr  jamur kaleng, iris tipis
100 gr  bayam, seduh hingga layu, iris kecil-kecil
100 gr  bawang bombay, cincang
125 gr  keju parut
250 gr  sosis, iris tipis

Bahan saus:

1 liter susu
10 btr   kuning telur
1 sdt     garam
¼ sdt    lada halus
¼ sdt    pala bubuk

Cara membuatnya:

  1. Siapkan loyang pie diameter 9 cm. Panaskan oven 180 derajat Celsius.
  2. Aduk tepung terigu, telur dan mentega hingga berbutir-butir. Tuangi air es sedikit demi sedikit, aduk dengan ujung jari hingga adonan dapat dibentuk. Bulatkan. Gilas, cetak dalam cetakan pie, tusuk-tusuk dengan garpu. Sisihkan.
  3. Saus: aduk semua bahan menjadi satu.
  4. Isi pie dengan bahan isi yang telah diiris halus. Tuangi saus. Oven hingga matang.
  5. Menghasilkan 9 pcs (@70gr adonan kulit) pada cetakan pie diameter 9 cm.

 

58 Comments

  • Reply
    April 23, 2013

    maaf mo tanya
    untuk pienya setelah di cetak ditusuk2 ma garpu ga tengahnya? atau langsung dikasih isi dan saus saja?

    • Reply
      NCC Indonesia Author
      April 23, 2013

      Yak, benar. Sudah diupdate di atas ya. Terimakasih koreksinya, kamu cantik deh :*

  • Reply
    April 30, 2013

    Huaaa. Bisa jadi varian baru jualanku niiih. Makasih yaaa, NCC memang kereeen. Gak pelit kasih resep. Insya Allah semua owner, admin, dan membernya diberi rejeki yang berkah karena mau terus berbagi. Sekali lagi terima kasih!

    • Reply
      NCC Indonesia Author
      April 30, 2013

      Amiin.. sama-sama terimakasih dan sukses buat jualanmuuuu.. *sebar confetti*

  • Reply
    Devi
    May 17, 2013

    Apakah kulit pie perlu dipanggang dulu sebelum diberi isian ?

    • Reply
      NCC Indonesia Author
      May 17, 2013

      Kulit pie bisa dipanggang dulu untuk hasil yang lebih renyah, atau langsung diberi isi dan dipanggan bersama untuk hasil yang sedikit lebih empuk di bagian dalamnya.

  • Reply
    May 17, 2013

    Kalau untuk loyang yg besar seperti di foto, untuk 1 resep pakai ukuran berapa ya mba?

  • Reply
    meity
    May 28, 2013

    mau tanya dong, utk jamur apakah harus menggunakan jamur kalengan? bisa diganti dgn jamur segar champignon yg dijual di supermarket? kemudian diovennya brp lama ya? terima kasih
    *mumpung bahannya ada semua nih 🙂

    • Reply
      NCC Indonesia Author
      May 28, 2013

      Bisaaaaa… Dioven kurang lebih setengah jam, atau sampai sausnya set dan berwarna keemasan. Nyammmm…

  • Reply
    endang
    July 5, 2013

    kuning telurnya bisa dikurangin bu??

    • Reply
      NCC Indonesia Author
      July 6, 2013

      Bisa saja, asalkan total beratnya sama. Gunakan patokan 1 kuning telur = 20 gram. Tetapi rasa dan tekstur akan beda.

  • Reply
    hestu
    November 21, 2014

    klo pke jamur kuping yg warna hitam bisa bu?

  • Reply
    Ade
    March 26, 2015

    ibuu, kl misalnya ga punya cetakan pie bisa pakai cetakan muffin ga? jd si quiche hasilnya lbh tinggi ga ceper heheheh..

  • Reply
    Ade
    April 6, 2015

    Idealnya ketebalan kulit pie-nya berapa mm bu?

  • Reply
    Ade
    April 20, 2015

    Ibu, untuk bahan saus kl mis 10 kuning telur diganti dgn 5 btr telur utuh bisa tdk? Susunya perlu dikurangi jg ga? Untuk cetakan uk 5cm, idealnya br gr adonan kulit? Maaf yah bu banyak nanya, maklum pemula heheheh..

    • Reply
      NCC Indonesia Author
      July 23, 2015

      Bisa saja. Tidak perlu mengurangi susu. Kurang lebih 40 gram adonan.

  • Reply
    liza
    December 31, 2015

    Bu,,, cetakannya perlu diolesin margarin * ditaburi terigu dulu ?

  • Reply
    Windy
    March 26, 2016

    Ibu..kalo jenis jamurnya jamur kancing slice yg ada di supermarjet bisa ga bu..

  • Reply
    vitta
    June 7, 2016

    Bu, mau Tanya. Setelah matang, quiche ini bias tahan berapa hari? mengingat setau saya kalau bayam (setelah dimasak) hanya bertahan sekitar 6 jam karena setelah itu bias beracun.
    mohon pencerahannya. makasih ya bu.

    • Reply
      NCC Indonesia Author
      July 19, 2016

      1-2 hari masuk kulkas ya. In syaa Allah tidak beracun.

  • Reply
    Yulis
    November 8, 2016

    Mba,isi quiche g di tumis dl yaaa

  • Reply
    karim
    December 1, 2016

    Jika menggunakan loyang pie kaca ukuran 24cm, sausnya pakai 1 resep atau setengah resep yach? Makasih sebelumnya

  • Reply
    hartiningtyas
    December 8, 2016

    Mba…klo pake loyang yg diameter 18 cm konversi kulit dan isiannya bgmn ya? atau bisa pake resep ini tp jd 2 buah pie? terimakasih

  • Reply
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    Sangat Bermanfaat

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