QUICHE LORRAINE
50 mins
6 people
A little more challenging
The pastry is crisped to perfection, while the filling remains meltingly delicious.
Ingredients
Pastry
- 200g flour
- 100g butter
- 2 eggs
- Nutmeg
- ½ tsp salt
- Pepper
- 1 onion
- 200g bacon
- 2 eggs
- 250g sour cream
- 150g cheese, grated
- Salt & pepper
- Nutmeg
Procedure
- Knead flour, butter, eggs, nutmeg, salt and pepper on a lightly floured surface until you have a smooth dough and roll into a ball. Wrap it in foil and let it rest in the refrigerator for a few hours.
- For the filling, peel the onion and slice it with the bacon. Beat the eggs with the sour cream and grated cheese then season with salt, pepper and nutmeg.
- Roll out the dough on a lightly floured surface and place into a lightly greased baking tin, pricking all over with a fork. Spread the onions and bacon on top and pour over the egg mixture.
- Bake the quiche on shelf level 1 on the 'True Fan + Bottom' at 230°C for 50 minutes.
TO SERVE
Cut into segments as you would a pizza, and serve while still warm.
Chef's Secret
You can use leeks instead of onions (keep to the same amount) if you prefer. THe harder and more mature the cheese, the tastier the quiche will be.
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