Quiche Lorraine – Classic
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour
- 160 g butter, ice cold
- 1 egg (s)
- 1 pinch (s) salt
- 100 g bacon, diced
- some butter, for frying
- 1 onion (s), diced
- 1 leek
- 4 large egg (s)
- 250 ml cream
- 1 pinch (s) pepper
- some flour, for the work surface
Print Recipe
Pin Recipe Instructions
- For a quiche pan with a diameter of 28 - 30 cm.
- Pile the flour on the work surface, make a well in the middle and add an egg. Rub ice-cold butter into the well and add a pinch of salt. Quickly knead all ingredients into a dough. Wrap the dough in cling film and chill for 30 minutes.
- Fry the diced bacon in a little butter. Cut the leek and add to the pan with the onion cubes with the bacon. Meanwhile, roll out the shortcrust pastry with a rolling pin on the floured work surface. Put the rolled out dough in a quiche dish and press firmly. Mix eggs and cream together with pepper, leek, onions and bacon in a bowl and then pour onto the dough. Place in the preheated oven (180 ° C, top / bottom heat) for 35 minutes.
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