Quiche Lorraine –

Ingredients

• 250g wheat flour
• 125g butter at room temperature, diced
• 50ml water
• 1 pinch salt
• Or a ready-to-use short crust pastry (skip step 1)
• 5 eggs
• 400ml whipping cream
• To taste salt and pepper
• 1-2 pinch nutmeg (optional)
• 100g grated Comté cheese
• 150g bacon - julienne cut
• 8.75oz wheat flour
• 4.38oz butter at room temperature, diced
• 1.75fl. oz water
• 14fl. oz whipping cream
• 3.5oz grated Comté cheese
• 5.25oz bacon - julienne cut
• Step 1 In a bowl, knead all the ingredients for the dough together until you obtain a smooth ball. Place it in the refrigerator for 20 minutes
• Step 2 Meanwhile, beat the eggs with the cream
• Step 3 Season with salt and pepper, then add the nutmeg and the grated cheese before mixing
• Step 4 Butter and flour a 28cm pie pan and place the spread pastry in it. Prick the dough lightly with a fork
• Step 5 Turn on your oven and select BAKE, set the temperature to 170°C and time to 10 minutes. Press START/PAUSE to begin preheating. Once it has preheated, place pastry in the oven and allow to bake
• Step 6 When unit beeps to signify cooking has finished, carefully remove pastry from the oven and allow to cool down slightly
• Step 7 Spread bacon on the pastry and then add egg and cheese mixture
• Step 8 Turn on your oven and select BAKE, set the temperature to 175°C and the baking time to 45 minutes. Press START / PAUSE to begin preheating
• Step 9 Once it has preheated, place your mold on the tray and insert it on the rack
• Step 10 At the end of the cooking time, let your Quiche Lorraine slightly cool down before serving it with a green salad