Heart Rosé

Quiche Lorraine

Ingredients list

Form end

250g

Flour

160 g

Butter, ice-cold

1

egg(s)

1 pinch(s)

Salt

100 g

bacon cubes

something

Butter for frying

1

onion(s), diced

1 rod/s

leek

4 large

egg(s)

250 ml

cream

1 pinch(s)

pepper

something

Flour for the work surface

 preparation

 

For a quiche dish with a diameter of 28 - 30 cm.

Pile flour onto the work surface, make a well in the center, and crack in an egg. Grate ice-cold butter into the well and add a pinch of salt. Quickly knead all ingredients into a dough. Wrap the dough in cling film and chill for 30 minutes.

Fry diced bacon in a little butter. Slice the leek and add it to the pan with the diced onion and bacon.

Meanwhile, roll out the shortcrust pastry with a rolling pin on a floured surface. Place the rolled-out pastry into the quiche dish and press it down firmly. In a bowl, mix the eggs and cream with the pepper, leek, onion, and bacon, then spread the mixture over the pastry.

Place in the preheated oven (180 °C, top/bottom heat) for approx. 35 minutes.