Quiche lorraine

Quiche lorraine

bottom :

- 175g plain flour

- 100 g butter, cut into pieces

- 1 egg yolk

stuffing :

- 200g smoked bacon

- 50g Gruyere or other  cheese

- 200ml creme fraiche

- 3 eggs, well beaten

- pinch of ground nutmeg

- pepper

Preheat the oven to 190 degrees.

Prepare dough - knead with listed ingredients.

Care must be taken that the pastry has for about 30 minutes to be in the refrigerator 30 minutes before baking should be removed from the refrigerator.

While cakes are cooling prepare the stuffing.

Cut bacon and fry.

To the bowl add eggs, whisk to break down and add the creme fraiche .

Add pre- fried bacon, stir and season to taste - usually bacon is quite salty, so it's good to add pepper and nutmeg.

after 30 minutes, remove the dough and placed between the two pieces of baking paper.

Roll out the dough into a thin, round piece and place it in a baking tray.

Bake the base for 1 - minutes in an oven.

Pour the liquid filling on top and bake for about 30 minutes in 190 degrees.