plum quiche

preparation*
.prepare 1 22x22 cm square cake mold
.preheat the open to 165°c

ingredients*
1. pie pastry 1 (750g) .
2. unsalted butter 225g . sugar 115g . salt 10g .
3. eggs 2 . whole fat milk 75cc .
4. cake flour , sift 5g . lemon 1 .
5. fresh plum 1 . sugar 50g . cinnamon powder 5g .

method*
1. transfer the pie pastry onto a lightly floured work surface , roll out the pastry by a rolling pin into a disk ; pierce the disk by the tine of a fork ,
press it into a pie pan .
2. press the pastry into the mold by fingers , make sure the pastry attach on the mold tightly .
3. trim off the extra pastry by a small knife and cover the pastry by a plastic wrap at least 20 minutes in the refrigerator .
4. in a mixing bowl , combine the ingredients(2) by a balloon mixer , whisk until it forms smooth and fluffy . add the eggs one at a time .
whisk until well blended . add next egg in .
5. sprinkle the flour and baking powder over the mixture , fold by a rubber spatula until mass incorporated . pour the milk by times and mix well .
drawn across the lemon peel by a zester , add into the mixture and fold into batter .
6. spoon the batter into the pie pan . halve the plum and remove the kernel , cut the plum into slices .
7. position the plum slices on the batter , bake until golden brown , 45 to 55 minutes , or a toothpick inserted into the center comes out clean .
remove the plum quiche on a wire rack , sprinkle the cinnamon-sugar all over it , serve warm and accompany with a scoop of whipping cream . this plum
quiche can be kept in the refrigerator for 3 to 4 days .