9/1/2020 烹饪课程：⼩⻨和麸质>任务：实践活动和⻝谱| ⽹上烹饪学校

任务活动：洛林乳蛋饼
⼩⻨和麸质 > 任务9 >任务活动

乳蛋饼洛林 由黎明 T

这款咸蛋饼以培根和格鲁耶尔奶酪为⻛味，是法国经典菜。
服务： 6到8 活动时间： 40分钟 总时间： 2⼩时40分钟
浏览次数： 29674 成功 67％

步骤1：准备外壳
描述
将烤箱预热⾄200°F（200°C）。
Line a 9" -inch tart pan (with removable bottom) with the Savory Pastry Dough.

Any excess dough can be pressed together and frozen for another use.

配料 Place the tart pan into the freezer and let chill for at least 15-30 minutes.

Once chilled, line the pan with parchment and ll with beans. Place onto a small tray and blind
•1 个⻝谱美味糕点⾯团（在Rouxbe上）
bake the crust until the bottom is fully set, approximately 30 to 40 minutes.

Remove the beans and continue to bake until the bottom is fully baked through and light
golden, about 5 to 10 minutes.

Once done, remove from the oven and let cool.

Turn the oven down to 350°F (180°C).

Step 2: Preparing Your Mise en Place

Description
Ingredients To prepare your mise en place, cut the bacon into lardons. In a medium fry pan, cook the bacon
over medium heat until just golden. Drain on paper towels and set aside.
• 8 oz thick-cut bacon
• 2 oz Gruyère cheese (optional)
Grate the cheese and set aside.

https://lms.rouxbe.com/cooking-courses/wheat-gluten-lessons/task/11760/activity/43071 1/2
9/1/2020 烹饪课程：⼩⻨和麸质>任务：实践活动和⻝谱| ⽹上烹饪学校
Step 3: Making the Custard & Baking the Quiche

Description

To make the custard, whisk the eggs. Add the cream and nutmeg and whisk until smooth.
Ingredients
Sprinkle the bacon over the bottom of the tart shell, followed by the cheese. Pour the custard
• 3 large eggs over top.
• 1 cup heavy cream
• 1/8 tsp freshly grated nutmeg (or to taste) Transfer to the oven and bake for approximately 30 minutes or until the center is just set.

Let cool for at least 5 to 10 minutes.

Step 4: Serving the Quiche Lorraine

Description

冷却后，从环上卸下蛋art并将其滑离底座。切成楔形，并根据需要配上精美的沙拉。

笔记
乳蛋饼经常被误认为是菜⾁馅煎蛋饼。菜⾁馅煎蛋饼是不包含外壳的意⼤利式煎蛋卷。乳蛋饼是在地壳中烘烤的蛋c。

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