- To make the quiche you must first make the short pastry from flour, butter, salt, egg yolk and water until it becomes a smooth dough. Shape the dough into a ball, wrap it in foil and allow it to rest for 30 minutes in a cool place.
- Preheat the oven to 200 °C for the Quiche Lorraine. Grease a quiche tin ( 26-28 cm) with butter. Roll out the dough and line the bottom and edge of the tin with it, prick the bottom several times with a fork and cool the dough in the fridge for a further 10 minutes.
- To make the filling, cut the bacon into small cubes and cook in a pan for a couple of minutes until cooked. Cut the Fol Epi into small strips. Mix eggs and crème fraîche and season with salt, pepper and nutmeg.
- Take the tin out of the fridge, put the bacon cubes and Fol Epi into the short pastry. Pour the egg mixture on top. Bake the quiche in a hot oven for 40-45 minutes until golden brown.
INGREDIENTS
75g Fol Epi
125g Bacon
3 Eggs
400g Crème fraîche
Salt & pepper
For the Pastry:
250g Flour plus extra for dusting
125g Butter
0.5 tsp Salt
1 Egg yolk
5 tbsp Water (cold)
Butter for greasing the tin
PRODUCT
125g Bacon
3 Eggs
400g Crème fraîche
Salt & pepper
For the Pastry:
250g Flour plus extra for dusting
125g Butter
0.5 tsp Salt
1 Egg yolk
5 tbsp Water (cold)
Butter for greasing the tin
PRODUCT
View Method
Recipe Method
- To make the quiche you must first make the short pastry from flour, butter, salt, egg yolk and water until it becomes a smooth dough. Shape the dough into a ball, wrap it in foil and allow it to rest for 30 minutes in a cool place.
- Preheat the oven to 200 °C for the Quiche Lorraine. Grease a quiche tin ( 26-28 cm) with butter. Roll out the dough and line the bottom and edge of the tin with it, prick the bottom several times with a fork and cool the dough in the fridge for a further 10 minutes.
- To make the filling, cut the bacon into small cubes and cook in a pan for a couple of minutes until cooked. Cut the Fol Epi into small strips. Mix eggs and crème fraîche and season with salt, pepper and nutmeg.
- Take the tin out of the fridge, put the bacon cubes and Fol Epi into the short pastry. Pour the egg mixture on top. Bake the quiche in a hot oven for 40-45 minutes until golden brown.
