QUICHE LORRAINE

8 servings | 30 min

INGREDIENTS:

SHORTCRUST PASTRY

  • 200g flour
  • 100g butter
  • 1 pinch of salt
  • cold water, as needed

FILLING

  • 4 eggs
  • 200 ml crème fraîche
  • 200g smoked bacon
  • pepper & nutmeg, as desired (optional)

DIRECTIONS:

Set the oven to preheat to 200°C.

Place flour and salt into a large bowl, add the cubes of butter, and work the butter into the flour with your fingers until the mixture becomes breadcrumb-like.

Knead, adding cold water tablespoon by tablespoon to the flour and butter mixture just until it comes together into a smooth dough.

Wrap the ball of dough in cling film and refrigerate for 30 minutes.

Lightly flour your working surface, then place the ball of dough on the flour and roll it out to fit a 23cm quiche pan, making sure you roll it out enough to cover the bottom and the sides of the pan.

Place the dough into a quiche pan, taking care it covers the bottom and the sides. Cut off any excess dough.

Arrange the slices of smoked bacon on the bottom of the quiche pan.

Next, whisk the crème fraîche and the eggs in a separate bowl — add pepper and nutmeg if desired.

Then, pour the mixture into the pan over the bacon.

Bake for 30 minutes.

Author: LivingSpaces

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