Quiche Lorraine
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- Legume (for blind baking)
- For the topping
- 200 grams streaky Bacon
- 3 onions
- 1 bunch mixed, fresh Fresh herbs
- 3 garlic cloves
- 4 eggs
- 200 grams freshly grated Gruyere
- 200 grams Whipped cream
- salt
- freshly ground peppers
Preparation steps
For the dough, place flour on the work surface, mix with salt and make a well in the center. Cut the cold butter into small pieces and distribute over the flour. Place the egg in the well and knead all the ingredients quickly into a dough. Shape into a ball, wrap in plastic wrap and let rests 30 minutes in the refrigerator. Meanwhile, for the topping, dice the bacon. Peel the onions and chop finely. Rinse the herbs, pat dry and chop finely. Mix all in a bowl. Peel garlic and squeeze through a press into the bowl. In another bowl, whisk together the eggs, cheese and cream and season with salt and pepper.
Roll out the dough on a floured surface and line the pans with the dough, forming an edge on the sides. Prick the dough with a fork several times, cover with parchment paper and distribute the dried beans over the paper. Bake in a preheated oven for about 10 minutes at 180°C (approximately 350°F). Remove beans and paper and distribute the bacon-herb mixture on the dough. Then pour the egg-cheese mixture over it. Bake about 30 minutes.
