Quiche Lorraine




Cut the butter in small blocks and mix it with the flour, add one egg, one teaspoon of salt and one teaspoon of ice-cold water.

Mix all this together until getting an homogeneous pastry.

Don't knead the pastry to long, because then you'll take out all the air from the pastry.

Wrap up the pastry in kitchenfoil and lay it for one hour in the fridge.

Roll the pastry on a covered with flour surface, check that the pastry is everywhere the same thick and that it gets a round shape.

Then with the help of the roller lay the pastry on the quickeform (which has been previously covered with butter and flour).

Press the pastry good against the border of the form and cut the superfluously pastry away.

Prick with a fork some holes in the bottom of the pastry.

Cut the bacon in small blocks and cook them in a fry-pan a little, but don't let them become crispy.

Heat-up the oven until 200 degrees celcius.

Mix in a bowl the eggs with the milk, the créme fraíche and the cheese, seasoning it with salt, pepper and nutmeg.

Devide the bacon over the pastry, pour out the mix over all this.

Bake quiche first 10 min on the lowest part of the oven, then place the grill in the middle of the oven and place the temp at 180°C.

Bake for 30 min.

Then prick with a toothpick in the pastry to check if it's well done (this means that the toothpick is clean after picking in the pastry).