Quiche Lorraine

Name: Quiche Lorraine
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 300 g deep-frozen puff pastry (4 slices of 75 g each); 200 g Gouda cheese; 7 Eggs (size M); 300 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Salt; 150 g diced lean ham; 3-5 Stem(s) Thyme; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

300 g deep-frozen puff pastry (4 slices of 75 g each)
200 g Gouda cheese
7 Eggs (size M)
300 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Salt
150 g diced lean ham
3-5 Stem(s) Thyme
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Place the puff pastry slices next to each other and let them thaw for about 10 minutes. Meanwhile grate cheese finely. Whisk eggs and cream, season with pepper, nutmeg and a little salt. Lightly moisten a fat pan (approx. 32 x 39 cm) with cold water. Place the puff pastry slices on top of each other and roll out on a little flour to the size of the fat pan. Put the dough into the pan with the dough roller.
2
Press on the edge, prick the base several times with a fork. Sprinkle 2/3 of the ham cubes and whole cheese onto the dough. Pour egg cream over it. Sprinkle the rest of the diced ham on top. Bake in the preheated oven on the lower shelf (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-18 minutes. Garnish with thyme