Quiche Lorraine with Walnuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 100 g butter
- 1 teaspoon salt
- 4 tablespoon water, cold
For covering:
- 250 g bacon, diced
- 1 leek, cut into half rings
- 3 egg (s)
- 200 g sour cream
- 1 handful walnuts, roughly chopped
- 100 ml cream
- 50 g cheese (Comté)
- 50 g parmesan cheese
- 1 pinch (s) nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Knead the first four ingredients together quickly and make a homogeneous dough. Chill for half an hour.
- In the meantime, steam the leek and bacon together over medium heat. Set aside and let cool.
- Mix the sour cream, cream, salt, pepper, eggs, nutmeg, Comté and Parmesan and walnuts together. Then stir in the leek and bacon mixture. Put everything in a tart pan that has been laid out with the quiche dough in the meantime.
- Bake in the oven for about 45 minutes at 180 degrees. If it gets too dark, but is not ready yet, simply cover it with aluminum foil.
- The recipe is calculated for a tart or quiche pan.
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