Recipe - Quiche Lorraine

Ingredients:
For the Short Pastry:
250 g flour
½ tsp baking powder
1 egg
¼ tsp salt
125 g cold butter
2 tbsp ice cold water
For the Filling:
250 g sliced bacon
1 onion
20 g butter
For the egg-cream topping:
4 eggs
200 g cream
nutmeg
salt and pepper

Preparation:

Quiche lorraine

Mix flour, baking powder, egg, salt, butter, and ice water into a short pastry.

Cover the bottom of a spring form with 2/3 of the dough. Prick holes into the dough with a fork. Press the remaining dough against the sides of the spring form. Chill, and in the meantime preheat oven to 190° C.

Pour boiling water over the sliced bacon and let stand for 3 minutes. Pour off water and drain bacon on paper towels. Peel and slice or dice onion as desired. Sweat in hot butter.

Cover the chilled dough with a layer of bacon and pre-bake 15 minutes. Then distribute remaining bacon and onions on the quiche.

Mix eggs, cream, and seasoning, and pour over the quiche lorraine. Bake for ca. 25 -30 minutes.

Serve the quiche lorraine warm.

Tip: You can sprinkle a layer of cheese, e.g., gouda, between the bacon layers. You can also use leek instead of onion.

Recipes: bacon • eggs • nutmeg • quiche