Quiche Lorraine
6 servings
60 minutes
Quiche Lorraine, a Lorraine open pie that is loved all over France. And not only in France.
1
Mix cold butter with flour and salt until crumbly.
- Butter: 110 g
- Wheat flour: 225 g
- Salt: 1 teaspoon
2
Then add 1 egg and a tablespoon of cold water, and knead the dough.
- Chicken egg: 3 pieces
- Salt: 1 teaspoon
3
Shape it into a thick flatbread, wrap it in plastic wrap, and refrigerate for an hour.
4
Mix the remaining eggs with cream and grated cheese.
- Chicken egg: 3 pieces
- Heavy cream 35% fat: 230 ml
- Gruyere cheese: 85 g
5
Add freshly ground pepper, salt to taste, and nutmeg.
- Ground black pepper: 0.3 teaspoon
- Salt: 1 teaspoon
- Nutmeg: 0.3 teaspoon
6
Fry the chopped bacon over low heat for 12 minutes, cool it down, and add it to the egg mixture.
- Bacon: 200 g
- Chicken egg: 3 pieces
7
Preheat the oven to 190 degrees. Roll out the dough, place it in the mold, and remove the excess.
- Wheat flour: 225 g
8
Cover the dough with foil, add beans on top, and place it in the oven for 20 minutes. Then remove the beans and paper, and put the crust back in the oven to brown, which will take about 15 minutes.
9
Reduce the oven temperature to 165 degrees and pour the filling over the crust.
- Heavy cream 35% fat: 230 ml
10
Bake until the filling sets, about 20 minutes.
