Quiche Lorraine
serves 6-8

Pastry Shell:

2 3/4 cups white flour
a pinch of salt
2 sticks (1/2 lbs) butter or margarine
5 Tbs. water or as needed

For the filling:
1/2 cup of diced smoked bacon
1 onion finely sliced
4 large Tbs. grated cheese 
salt & pepper
2 eggs + 2 yolks
2 cups of milk

Pastry directions:
Put the flour in a bowl, add the diced butter or margarine and the salt. Work it with your fingers so the ingredients amalgamate well until they look like bread crumbs. Add the water and knead with the help of a metal spatula. Knead until the consistency is neither too hard nor too soft. Roll it into a ball, wrap it in film and let it rest in the fridge for at least one hour.

When you are ready to make the quiche, place the dough on a cold surface sprinkled with flour, and press it down with the palm of your hand. Sprinkle flour on the top surface and roll it out to a 1/2 cm. thickness. Line a greased oven dish, making sure you cover the rim.

Filling directions:
Brown the bacon and the onion. Put the cheese, bacon and onion into the pastry case. Blend the eggs with the milk and pour them on top. Season with a little salt and pepper.

Bake in a pre-heated oven at 350 degrees F for about 45 minutes. It is excellent eaten both hot or cold.

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