Quiche Lorraine
A wonderfully tender base and a rich, succulent filling are the secrets of the classic French pie, Quiche Lorraine. Prepare the pie in a springform pan, which will give you high edges and enough filling.
Ingredients · Servings 6–8
- 100 g butter at room temperature
- 2½ dl wheat flour
- ½ teaspoon salt
- 2 tablespoons cold water
- 1 pack (170 g) of bacon
- ¼ of the green part of a leek
- 100 g smoked ham
- 4 eggs
- 4 dl (sparkling) cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped parsley
- 2 dl strong grated cheese
- e.g. Gruyère or Emmental
Method · 45 min
- Rub the butter, flour and salt into a crumbly mixture. Add the water and mix quickly to form a dough. Place baking paper between the base and the edge of a springform pan (Ø 20 cm). Press the dough onto the base and edges of the pan to a height of 5–6 cm. Let the base set in the fridge for about 30 minutes.
- Preheat the oven to 200 degrees.
- Cut a round piece of baking paper slightly larger than the pan and place it on top of the dough. Pour the dried peas onto the paper so that they fill the pan up to the edge of the pie. Pre-bake in the oven for 15 minutes.
- Chop the bacon. Rinse and chop the leek. Fry the bacon in a pan for 5 minutes. Add the leek and continue frying for a couple of minutes. Remove the pan from the heat. Cut the ham into cubes and add to the bacon-leek mixture.
- Reduce the oven temperature to 175 degrees. Carefully remove the peas from the pan along with the baking paper. Spread the bacon-leek-ham mixture on the bottom.
- Beat the eggs until stiff. Add the cream, salt and pepper. Pour the mixture into the baking dish. Chop the parsley and sprinkle over the filling along with the grated cheese. Bake the pie in the lower part of the oven for 35–40 minutes. Let cool for about 30 minutes at room temperature before removing.
