Quiche Lorraine with Cretan Graviera PDO and steak

Ingredients

For dough
150 g of butter
275 g soft flour
1 egg yolk
50 ml. cold water
1 teaspoon of sugar
½ teaspoon of salt

For the stuffing
250 g Cretan Gravie PDO Kalogeraki
200 g smoked steak
1 big leek
3 big eggs
120 g yoghurt
250 ml full cream
1½ teaspoons of nutmeg
1½ teaspoons of Dijon mustard
Freshly ground pepper

Funky's Cook recipe:

 

Method

For dough:
In a bowl, sift the flour and add the butter after you have cut it into cubes.
Mix the ingredients until the mixture gets a form like crumbs.

Add to mixture egg yolk, salt, sugar, chilled water and knead for a few minutes until the ingredients are homogenized. The result we want is a tight dough.

After finishing, wrap the dough with a food film and place it for 15 minutes at freezer.

Then spread the dough on a uniform sheet with the help of a rolling pin. Then lay it on a 24cm cushion after you have laid non-stick paper.

Cut the excess edges and place the charcoal for 10 'in the refrigerator and begin to preheat the oven to 175 ° C.

Put some holes in the dough with a fork and place it at the oven for 15 'at 175oC. At the same time, you have to prepare the filling.

For the filling:
Cut the smoked steak into cubes, leek on washers and sauté them for a few minutes.

In a bowl, mix the cream, yoghurt, mustard and eggs very well.

Then add the nutmeg, pepper, Cretan Graviera PDO Kalogeraki, after we have rubbed it, the smoky steak and the leeks.

Remove the tart from the oven and fill it with the mixture. Bake the cousin at 175 ° C for 40 minutes until the surface is brown.

Let it cool and serve!

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Tips:

• We can also use a mixture of  Graviera cheese, traditional Cretan Graviera and Graviera matured for more intense taste