Authentic Quiche Lorraine

1. 1

   Slice butter in cubes and mix with flower.

2. 2

   Mix together with your hands.

3. 3

   When the mixture is well mixed add 4cl of water and quickly mix with hands again.

4. 4

   Make a ball out of the flower mixture and flatten it on your working bench.

5. 5

   Flatten it with hands.

6. 6

   Then make a ball again and re-flatten it.

7. 7

   Repeat this 2-3 times.

8. 8

   Put flower on working bench.

9. 9

   And flatten the dough with rolling pin.

10. 10

    Keep dough 2-3mm thick.

11. 11

    Make it big enough so that it fits your baking tin.

12. 12

    But it in de tin and cut additional dough of the edges.

13. 13

    Poke little holes with fork in the dough.

14. 14

    Preheat oven to 210C and boil some water in a pan.

15. 15

    Put bacon in the water and let them boil untill cooked.

16. 16

    Take out of the water and dry them with paper towel.

17. 17

    Put bacon on dough in baking tin.

18. 18

    Wisk eggs and creme fraiche in a bowl and poor over lards in baking tin.

19. 19

    Season with salt and pepper.

20. 20

    Top of with cheese rasp !

21. 21

    Put quiche in the oven.

22. 22

    Lower temperature of oven to 180C and bake for +/- 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.