La Quiche Lorraine

For 7 or 8 little-sized quiches or

two medium ones

As a meal, serve it together with

salad in summer or soup in
winter.
You can also bring it to picnics
with friends.

edients • Mix the flour and the butter thoroughly with

Crust Ingr er the tip of your fingers
2 5 g r soft salted butt
• 1
r (T55 or T
45) • Add the egg and the water. Mix gently, and as
• 250 gr flou little as possible.
• 1 egg
ns of cold • Let the dough set in the fridge for around two
• 2 tablespoo
water hours. Then spread it in a mould of your choice
Tip: You can use this crust for a baking a big
variety of open, closed, savoury and sweet pies.

l Filling
• Grill the bacon Traditiona
• Beat the eggs, and the flour. Mix well. • 3 beaten eg
gs
• Add the cream, the milk, and then the cheese • 40 gr flour am
8 0 g r w hipping cre
and the grilled bacon. Season to taste. • k
• 200 gr mil
• Pour the filling in your crust and cook in the 80 gr grate
d cheese
• con
oven. 2 00 g r smoked ba
• r, nutmeg
Small moulds: 20 minutes at 200 degrees • Salt, peppe
Big moulds: 35 minutes at 200 degrees

More ideas of tasty Fillings…

• Tomatoes / mustard / cheese • Spinach / goat cheese
• Asparagus / salmon • Broccolis smoked salmon
• Pumpkin sauce / cheese • Sauteed mushroom / bacon
• Leeks / bacon • Herbs / cheese