Classic quiche lorraine

Dairy
 

Recipe from: 3/1/2007 12:00:00 AM

 
 

Ingredients

 
  • 400
    g
    meel
  • 2
    ml
    salt
  • 215
    g
    butter
  • 90
    ml
    cold water
  • 350
    g
    gruyére (grated)
  • 500
    g
    bacon (cut into small pieces)
  • 6
    eggs
  • 500
    ml
    cream
  • 250
    ml
    milk
  • salt and freshly ground black pepper (to taste)
Servings: Change Serving
 
 

Method

 

Sieve the flour and salt in a large mixing bowl.

Cut the butter into blocks and mix it in with the flour so that it looks like breadcrumbs.

Add in the cold water and form a dough.

Cover with plastic and place it in the fridge for 30 minutes.

Grease the pan with butter.

Roll the dough out onto a surface with flour and then cover the pan with the dough.

Put waxpaper on top of the dough.

Bake for 20 minutes at 200 degrees C.

Place the grated gruyéer cheese in the oven.

Melt the butter and fry the bacon until brown.

Sprinkle the fried bacon onto of the cheese (proportionally)

Beat the eggs, milk and cream well and season with salt and freshly ground black pepper to taste.

Throw the egg mixture over the filling and back for 45 minutes at 180 degrees c.

 

Read more on: bake  |  dairy
 

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Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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