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QUICHE LORRAINE
Ingredients for the pastry:
– 250 g flour, plain
– 125 g butter
– 60 ml water
– 1 tsp salt
– A little pepper and nutmeg
Method:
Mix together flour, butter and salt, add the water and knead together briefly
to form a 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 Gruyère or Emmental cheese, grated
– 150 g bacon, diced
– 150 g onions, diced
– Pepper, nutmeg
Method:
Lightly sauté the bacon and onions.
Whisk the milk, cream, eggs and seasonings together well, then mix in the
cheese.
To put the quiche together:
Roll out the pastry and lay it in a greased plain springform tin (dia. 28 cm).
Distribute the bacon and onions over it evenly and pour the liquid mixture
over them.
Setting
P9 QUICHE LORRAINE
Ventitherm ® Fan Operated
Cooking
190°C
Oven level
Cook time
3
35 mins.
Amount of water via
water drawer
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51
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