Quiche Lorraine

1 QUICHE

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Buy all ingredients right below the recipe

INGREDIENTS FOR FILLING

160 g peeled onion
250 g slices of English bacon
1 tablespoon vegetable oil
2 eggs + 6 egg yolks
540 g cream 33%
½ teaspoon grated nutmeg
120 g grated Comté or Gruyère cheese
5 g salt
1 teaspoon freshly ground pepper

INGREDIENTS FOR DOUGH

280 g plain flour
150 g cold butter cut into pieces
2 egg yolks
200 g beans for weighing down the dough

YOU WILL ALSO NEED

cling film
baking paper

MIGHT BE USEFUL

FILLING INSTRUCTIONS

1
Cut the onion and bacon into fine strips.
2
Heat the oil in a pan over medium heat and fry the bacon until golden. Remove it with a spoon onto kitchen paper and let it cool.
3
Fry the chopped onion in the remaining fat in the pan until golden. Remove it from the pan into a bowl and let it cool.
4
Lightly whisk the egg yolks, eggs, and cream in a bowl with a whisk. Add the fried onion, bacon, and other ingredients and mix.

DOUGH INSTRUCTIONS

1
In a bowl, mix the flour, butter, egg yolks, and 3 tablespoons of water and work the dough with your hands. Shape it into a ball, wrap it tightly in cling film, and let it rest in the fridge for 2 hours.
2
Roll out the rested dough into a flat sheet and place it in a greased mold. Trim the excess dough over the edge with a knife.
3
Preheat the oven to 200°C.
4
Cover the dough with a circle of baking paper, weigh it down with beans, and bake in the preheated oven for 12 minutes until golden. Let the baked crust cool in the mold so it is not hot, and save the beans for future baking.
5
Reduce the oven temperature to 170°C.
6
Pour the mixed filling into the pre-baked crust, place it in the preheated oven, and bake for 25 minutes.

Tip

For the preparation of the pie, you will need a pie mold Ø 30 cm.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef