Quiche Lorraine

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Mix flour and about 1/2 teaspoon salt in a mixing bowl. Add butter in pieces and five to six tablespoons of ice-cold water. Knead first with the dough hooks of the hand mixer, then quickly with your hands to a smooth short pastry. Form the dough into a ball and wrap it in foil. Cover and chill for 30 minutes. Peel and finely dice the onion.

2. 2

   Cut bacon into small cubes. Fry bacon in a pan until crispy. Add onion and fry briefly. Mix crème fraîche and eggs. Season with a little salt, pepper and nutmeg. Grate cheese if necessary. Grease a quiche dish (26 cm in diameter). Roll out the dough round (30 centimetres diameter) on a floured work surface. Place the dough in the tin with the help of a cake roll. Press the dough on the edge. Cut off the protruding edge.

3. 3

   Grate cheese if necessary. Grease a quiche dish (26 cm in diameter). Roll out the dough round (30 centimetres diameter) on a floured work surface. Place the dough in the tin with the help of a cake roll. Press the dough on the edge. Cut off the protruding edge. Prick the base several times with a fork. Spread the bacon mixture, icing and possibly cheese on the base. Bake the quiche in a preheated oven on the lowest shelf (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 40 to 45 minutes. Remove ##Quiche Lorraine## from the oven. Place on a tin (850 millilitres) and loosen the rim of the tin

4. 4

   Prick the base several times with a fork. Spread the bacon mixture, icing and possibly cheese on the base. Bake the quiche in a preheated oven on the lowest shelf (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 40 to 45 minutes. Remove ##Quiche Lorraine## from the oven. Place on a tin (850 millilitres) and loosen the rim of the tin

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
410 kcal

CARBS
16 g

FATS
34 g

PROTEINS
11 g