Quiche Lorraine

[arthur]

121

for Quiche Lorraine


For the pastry
200 g flour
100 g butter at room temperature
1 pinch of salt
½ glass of water or milk
For the filling
3 eggs
200 g smoked pork belly
100 g grated cheese (optional)
20 cl of cream
nutmeg
pepper
preparation
for Quiche Lorraine


For the pastry:


Make a well in center of flour and add the salt and butter. Work hand and add water or milk and knead until a smooth dough.


Wrap with plastic wrap and reserve in the fridge at least 30 minutes.


Roll the dough on a floured surface and place the dough in a pie plate size: 24 cm.


Go ahead with the fingers.


Prick with a fork.




For the filling:


Preheat your oven to 180 ° C (gas mark 6)


Cut the bacon into small pieces and fry in a pan without adding fat.


Arrange the bacon on the bottom, pressing lightly so they get trapped in the dough.


In a bowl, beat the eggs and cream.


Add pepper and nutmeg (but not salt, bacon is already salty).


Pour the mixture over the bacon and sprinkle with Emmental.


Bake about 30 minutes.


Serve warm with a green salad.