Quiche Lorraine

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 200 g Flour
  • 5 Eggs (size M)
  • 100 g cold butter or margarine
  • 7-10 Tbsp Salt
  • 100 g streaky smoked bacon
  • 200 g medieval Gouda cheese
  • 400 ml Milk
  • 1 (62,5 g) Corner Cream- Processed Cheese
  • 7-10 Tbsp black pepper
  • 7-10 Tbsp grated nutmeg
  • 7-10 Tbsp Grease

Directions

  1. 1

    Sieve the flour onto the work surface. Make a depression in the middle and add 1 egg. Cut the cold fat into pieces and spread them on the rim. Sprinkle salt over it. Chop all the ingredients with a knife and then knead with your hands to a smooth dough.

  2. 2

    Form into a ball and cover and chill for approx. 30 minutes. In the meantime, cut the bacon into fine strips and leave to dry in a dry pan until crispy. Coarsely grate the cheese. Heat the milk and dissolve the processed cheese in it.

  3. 3

    Let it cool down. Beat cheese milk and remaining eggs. Season to taste with salt, pepper and nutmeg. Grease a flat baking tin (26 cm Ø). Roll out the dough into a circle (approx. 32 cm Ø) on a floured work surface.

  4. 4

    Lay out the mould with it. Spread bacon and cheese on top and pour the egg mixture over it. Bake in the preheated oven (electric cooker: 200 ° C / gas: level 3) for about 45 minutes. Cover the last 10 minutes if necessary.

  5. 5

    A video of ##Quiche Lorraine## can be found here!