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9. Quiche Lorraine
Ingredients for the pastry:
– 250 g flour, type 405,
– 125 g butter,
– 60 ml water,
– 1 teaspoon salt,
– a little pepper and nutmeg.
Method:
Mix together flour, butter and salt, add the water and knead together
briefly to form pastry.
Leave the pastry to cool in the fridge for 1 hour.
Ingredients for the topping:
– 100 ml milk,
– 150 ml sour cream,
– 2 eggs,
– 150 g Greyerz or Emmental cheese, grated,
– 150 g lean bacon, diced,
– 150 g onions, diced,
– pepper, nutmeg.
Method:
Fry the bacon and onions lightly.
Whisk the milk, cream, eggs and seasoning together well,
then mix in the cheese.
Preparation:
Roll out the pastry and use it to line a greased plain flan tin with a re-
movable bottom (dia. 28 cm). Distribute the bacon and onions over it
evenly and pour the liquid mixture over them.
Setting
Quiche Lorraine
62
Shelf position
1
Water via water drawer
-
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