Quiche Lorraine
Category: Main course
Preparation:
- Put flour, salt, butter and egg in a mixing bowl and using the kneading fork of a mixer, knead it into an elastic dough. Shape the dough into a ball and then chill for about 30 minutes.
- Grease a spring form pan (Ø 28 cm). Pre-heat oven to 200°c using upper and lower heat.
- Finely dice bacon, put in a frying pan and place on the stove. Allow to cook out at medium setting.
- Remove dough from refrigerator and place it on a lightly floured surface and roll out. Line the spring form pan bottom and sides with the crust.
- Sprinkle the bacon bits on the crust.
- Beat cream, eggs and seasonings in a bowl with a hand mixer. Add cheese and whisk. Pour the egg mixture into the crust.
- Place the quiche on a rack in the oven and bake for about 30 minutes at 200°c using upper and lower heat. Remove the quiche from the oven when it is golden brown and serve immediately.
Ingredients (for 4 servings):
Ingredients for the crust:
250 g flour
½ tsp. salt
125 g cold butter
3–5 tbsp. water
Flour for rolling out crust
Ingredients for the filling:
250 g marbled bacon
250 ml cream
3 eggs
Freshly ground pepper
Pinch of ground nutmeg
50 g grated parmesan
Appliance: Oven
Temperature: 180 °C
Function: Upper and lower heat
Nutritional information
Carbohydrates 192 g
Protein 104 g
Fat 236 g
Calories / bread units
Recipe 3405 kcal
Portion 851 kcal
Portion 4,0 BE
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