Quiche Lorraine

Pastry:
150 g  flour
75 g butter
¼ teaspoon salt
about 2-3 tablespoons of cold water

Filling:
¼ tablespoon butter
75 g bacon
2 spring onions, chopped
75 g Gruyère, grated
400 ml heavy cream
4 eggs
salt and pepper
a pinch of nutmeg, freshly grated

Prep.time: 40 minutes

Cooking time: 55 minutes

You’ll need: Food processor, Stirring tool

 

Method:

  1. Blend the flour, butter, and salt in the Food Processor.
  2. Add cold water and knead into a smooth dough.
  3. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
  4. Preheat the oven to 180 ° C.
  5. Meanwhile, finely dice the bacon.
  6. Attach the stirring tool to Cooking Chef, set the temperature to 120 ° C.
  7. Add the butter, bacon and spring onion to the mixing bowl and sauté for approx. 4-5 minutes.
  8. In a bowl, mix heavy cream, eggs, salt, pepper, and nutmeg.
  9. Roll out the dough thinly on a floured surface, place in a 22 cm diameter form and cut off the overlapping dough.
  10. Cover the dough with parchment paper and weigh it down with dried beans.
  11. Bake the dough “blind” for 15 minutes.
  12. Remove weight and parchment paper, mix the bacon and spring onion with the egg mixture and cheese and spoon it into the form.
  13. Bake the quiche for about 40 minutes until golden brown.

 

Baked in partnership with Kenwood Switzerland

 

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