Quiche Lorraine

Instructions

Shortcrust

1. Mix the flour and salt.
2. Cut the butter into small pieces and add to the mixture. It is best to start by mashing the pieces of butter with a fork. Then switch to your hands and rub the mixture until you have an even, crumbly mixture.
3. Add the cold water and mix the mixture together, do not knead.
4. Roll out directly between baking paper and place in the baking tin.
5. Leave to cool in the fridge for at least 30 minutes.

Filling

1. Mix the flour and salt in a bowl. Cut the butter into small pieces and add to the flour.
2. Grind into a sandy mass with your hands. Add the cold water and mix quickly to form a homogeneous mass. Do not knead, shape into a flat disc. Wrap in cling film and leave to set in the fridge for 30 minutes.
3. Preheat the oven to 220°C top/bottom heat.
4. Fry the diced bacon and thinly sliced onion in a pan over a low heat.
5. Whisk together the eggs, cream, cheese, salt, nutmeg and pepper.
6. Roll out the dough on a little flour, place in the greased tart tin (28 cm diameter) and prick evenly several times with a fork.
7. If the bacon and onion are not yet ready, chill the pastry base in the fridge. Once chilled, spread the bacon and onion over the base and carefully and evenly pour over the egg and cream mixture.
8. Bake on the lowest shelf for approx. 40 minutes. To prevent over-browning, we recommend placing a tray upside down on the top shelf.
9. Leave to cool for at least 5 minutes. Then serve.