Quiche lorraine recipe

Quiche Lorraine recipe

This article was published by: Matthew

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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

Instructions

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.

Preparation time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a