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Quiche Lorraine
Ingredients
| 250 g | Stone ground flour |
| 125 g | butter, very cold |
| 1 pinch(es) | salt |
| 4 medium | egg(s) |
| 200 g | slab bacon |
| 250 g | crème fraîche or cooking cream |
| 200 g | Swiss cheese, freshly grated |
| 1 pinch(es) | nutmeg |
| salt and pepper |
Method
Preparation time: ca. 40 min / Grade of difficulty: easy / Calories per portion: n/a
Sieve the flour into a bowl, add the butter chopped into small cubes. Add the salt and 1 egg. Knead quickly to form a smooth dough. Cover and leave in a fridge for 30 minutes.
Blanch the rashers in boiling water for 2 minutes, dip off on kitchen towels. Mix the remaining 3 eggs with the crème fraîche and cheese, add the spices and salt.
Grease the baking tin. Roll out the dough on a floured surface. Place the dough into the baking tin making a 3 cm edge around the side. Cover the dough with the bacon rashers, pour the egg/cream mixture into the tin.
Bake in a preheated oven 180c fan assisted for 35 min.
Blanch the rashers in boiling water for 2 minutes, dip off on kitchen towels. Mix the remaining 3 eggs with the crème fraîche and cheese, add the spices and salt.
Grease the baking tin. Roll out the dough on a floured surface. Place the dough into the baking tin making a 3 cm edge around the side. Cover the dough with the bacon rashers, pour the egg/cream mixture into the tin.
Bake in a preheated oven 180c fan assisted for 35 min.
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