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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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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