Quiche Lorraine with Bacon and Eggs

Recipe from Christine Yara

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Cooking time: 1 h. 15 min

Servings 6

The classic French quiche recipe brought to a new level. Thanks to the ingredients used, especially the bacon and cheese, the texture of the tart is creamy and melts in the mouth. For the filling you can use any ingredients you desire.

Flour

9 oz.
Cold butter

4,5 oz.
Sugar

a pinch
Salt

0,6 tsp.
Egg yolks

3 pcs.
Cold water

0,6 fl.oz.
Bacon

3 slices
Freshly grated nutmeg

a pinch
Milk

6 fl.oz.
Sour cream (15%)

6,9 fl.oz.
Eggs

3 pcs.
Cheddar cheese, grated

9 oz.
Dried thyme

a pinch
Leek, chopped

5,3 oz.

Calories

246 kcal
Protein

8 g
Fat

14 g
Carbohydrates

20 g

First, prepare the dough. In a big bowl, mix the flour, salt, sugar with the cold butter and knead well with your hands. Add 1 egg yolk and gradually a spoonful of water. Wrap the dough in cling film and refrigerate for 30 minutes.
In a heated pan with olive oil fry for 3-4 minutes the finely sliced bacon and leek. Season it with black pepper and nutmeg.
In a bowl, mix 2 yolks, 2 eggs, milk, sour cream and a little thyme with a whisk.
Remove the dough from the refrigerator. Roll out the dough with the rolling pin and cover the springform tin with it. Put the tin in the oven preheated to 365° F for 15 minutes, with a weight on top so that it does not rise.
Add the bacon and leek mixture to the dough base, then add the grated cheese. Finally, pour the mixture of milk and cream over. Place it in the oven for 30 minutes at the same temperature.