Majas Quiche Lorraine in Different Variations
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 100 g butter
- 0.5 teaspoon ½ salt
- 1 egg (s) for the batter
- 5 tablespoon water
- 200 g bacon, diced
- 3 egg (s)
- 0.25 liter ¼ cream or milk
- 1 pinch (s) pepper
- 125 g cheese (Emmentaler), rated
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from flour, butter, salt, water and 1 egg and place it in the refrigerator for about 30 minutes, wrapped in foil.
- Whisk the remaining 3 eggs with the cream, pepper and grated cheese.
- Roll out the dough in a greased quiche or springform pan, forming an approx. 3-4 cm high edge all around (I always put a piece of cling film on the dough to roll it out, then it`s easier). Spread the bacon on the dough and pour the egg mixture over it.
- Cook in a preheated oven at 200 ° C for approx. 30 minutes. If the quiche gets too dark while baking, simply cover with aluminum foil.
- We also like to eat a green salad, e.g. Maja`s lamb`s lettuce with balsamic dressing
- We also like to make the following variants: Instead of the bacon cubes, e.g. make a spinach and salmon quiche. Then use 400 g spinach and 250 g diced salmon fillet for the topping and a little salt for the egg-cream mixture.
- For a vegetarian quiche with tomatoes and sheep cheese you can use 3 diced tomatoes and 200 g diced sheep cheese as well as garlic and Mediterranean herbs.
- Or you can top the quiche with diced boiled ham and broccoli and use a little salt for the egg-cream mixture.
- We have often made these different variations for our guests and so there was always something for everyone.
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