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QUICHE LORRAINE
6
persons
Shortcrust pastry:
300 g (11 oz) flour
150 g (5 oz) butter
1 egg
2 pinches of salt
½ glass water |
Filling :
500 g (1.2 lb) smoked bacon
200 g (7 oz) grated Emmental cheese
1 tablespoon oil
15 cl (5 fluid oz) single cream
½ litre (18 fluid oz) milk
5 eggs
salt and pepper |
To prepare the shortcrust
pastry:
Sieve the flour into a bowl. In the centre place
the salt, egg yolk and water and mix with a spatula. Add the softened
butter and mix again. Knead the pastry twice for a few moments with
the palm of your hand. Shape the pastry into a ball and leave to rest
in the refrigerator for 15 - 20 minutes. During this time, cut the
streaky bacon into dices, place in cold water, bring to boil and blanch
for a few minutes. Drain and put to one side. In a bowl mix 5 eggs,
the single cream, and the milk and season to taste. Line a greased
flan dish with the pastry. Spread the bacon dices and grated cheese
over the pastry and pour on the egg mixture. Place in the oven preheated
to 180°C (gas mark 4 / 350°F) and bake for 30 minutes. Your quiche
Lorraine is ready when the top is nicely browned. Serve piping hot.
We suggest you serve this dish with a green salad tossed in a vinegary
dressing.
The chef’s tip : add a large pinch of grated nutmeg to the egg
mixture before cooking. |