9. Quiche Lorraine
Ingredients for the pastry:
–250 g flour, type 405,
–125 g butter,
–60 ml water,
–1 teaspoon salt,
–some pepper and nutmeg.
Method:
Mix together flour, butter and salt, add the water and knead together briefly.
Leave the pastry to cool in the fridge for 1 hour.
Ingredients for the topping:
–100 ml milk,
–150 ml sour cream,
–2 eggs,
–150 g Greyerz or Emmental cheese, grated,
–150 g lean ham, diced,
–150 g onions, diced,
–salt, pepper, nutmeg.
Method:
Steam the ham and onions lightly.
Whisk the milk, cream, eggs and seasoning together well, then mix in the cheese.
Preparation:
Roll out the pastry and place in a plain flan tin with a removable bot- tom (dia. 28 cm) Distribute the ham and onions over it evenly and pour the liquid mixture over them.
Setting | Oven level |
Quiche Lorraine | 1 |
64
