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Quiche Lorraine
35 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 561
  • Fat about 45g
  • Carbohydrates about 24g
  • Protein about 15g
This is needed
This is needed for 8 piece
Pastry dough
  • 250 g white flour
  • 4 tbsp water
  • 100 g butter, in pieces, cold
  • 0.5 tsp salt
  • 180 g diced bacon
  • 0.25 tsp salt
  • 100 g Gruyère, finely grated
  • a little pepper
  • 3 egg
  • 1 pinch nutmeg
  • 5 dl full cream
  • One springform pan (approx. 26 cm in diameter), greased
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And that's how it's done
And that's how it's done
Pastry dough
Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
In a non-stick frying pan, gently fry the bacon until crispy, leave to cool.
To shape
On a lightly floured surface, roll out the dough into a circle (approx. 32 cm in diameter). Place the dough in the prepared tin, creating a rim of approx. 3 cm. Prick the base firmly with a fork, scatter the diced bacon on top.
Mix the cream, eggs and cheese in a bowl, season. Pour the sauce over the bacon.
To bake
Approx. 20 mins. on the bottom shelf of an oven preheated to 220°C. Reduce the heat to 180 °C and bake for approx. 20 mins.

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