Quiche Lorraine

Summary

Ingredients

For the dough: (Pâte brisée)

• 250 g flour
• 0.5 teaspoon ½ salt
• 125 g butter
• 80 ml water, ice cold or 1 egg yolk + 2 tablespoon ice cold water
• Legumes for blind baking
• Fat for the shape

For covering:

• 300 g bacon
• 2 medium onion (s)
• 3 cloves garlic
• 1 bunch parsley, smooth
• 4 egg (s)
• 200 ml cream
• 200 g Gruyère, finely rated
• salt and pepper

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Instructions

1. Dough:
2. Sieve the flour and sprinkle with the salt. Spread the butter in pieces on the flour, chop with a knife and mix with the flour until the mixture is crumbly. Grind the crumbs with your fingers until all of the flour is thickened. Now knead the ice-cold water into the dough. Not too much, because the dough has to be homogeneous and not sticky. In the other case, place the egg yolks in the middle of the butter and flour mixture and knead with 2 tablespoons of cold water.
3. Quickly shape the mixture into a ball, wrap it in cling film and place in the refrigerator for at least 1 hour or overnight.
4. Covering:
5. Finely dice the bacon, peel and finely chop the onions, press the garlic. Wash the parsley and pat dry, pluck the leaves and chop finely. Mix everything together.
6. Whisk eggs, cream and grated cheese together, pepper and carefully season with salt (depending on how flavorful the bacon is).
7. Preheat the oven to 220 ° C top / bottom heat.
8. Briefly knead the cool dough with your hands, press it flat and line a greased springform pan (28 cm diameter) with it. Pull up the edge by approx. 3 cm.
9. So that the base becomes tender, it should be pre-baked. Prick a few times with a fork, cover with baking paper, pour in dried peas or beans and bake in the oven on the lower rail for about 12 minutes. Remove the pulses and parchment paper and place the tin in the oven for a few more minutes, until the base begins to brown slightly.
10. Now spread the bacon mixture on the base and pour the egg cream over it. Bake the quiche at 250 ° C top / bottom heat on the middle rack.
11. Tip: If the surface of the quiche browns too much before the baking time is up, simply cover with aluminum foil.
12. Quiche Lorraine tastes best lukewarm and makes a complete meal with a mixed salad.

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