A receipe
Recipe of the Quiche Lorraine
Ingredients
1 roller of puff pastry
3 eggs
30 cl of « fresh cream »
25 cl of milk
300 grams of chopped bacon
150 grams of grated Swiss cheese
Salt, pepper
Equipment :
1 Salad bowl
1 whip
1 pie plate
For the pastry:
170 g plain four
85 g unsalted butter
To make the pastry, sift the flour into a large mixing bowl. Rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in enough ice-cold water to make a soft but not sticky dough. Wrap in ding film and chill for 10 minutes. Set the oven at 180C°. Roll the chilled pastry out on a lightly floured work surface to a large circle and line the tin. Lightly prick the pastry, and bake “blind” for 15 minutes. Leave to cool.
Take bacon and fry in very hot frying pan then drain, in a sieve remove the fat having melted, the purpose being to bring out more flavour.
Take the salad bowl and break 3 eggs there then pour the « fresh cream » over the eggs.
Mix eggs and the fresh cream with the whip.
Add the salt and the pepper.
Put bacon over the precooked pastry in a harmonious and regular way then pour the egg mixture over the bacon.
Sprinkle in a regular way the Quiche with the Swiss cheese.
Put in preheated oven (180°C). At the end of 25 minutes, prick with a knife the Quiche to check if it’s ready.
Enjoy !
