Quiche Lorraine recipe

The essential starters for your daily life developed by the chefs of the Institut Paul Bocuse

Ingredients :

For the shortcrust pastry

- 500g of flour

- 350g of butter

- 10cl of water

- 1 egg yolk

- 5g of salt

For garnish

- 200g of ham

- 200g of bacon

- 100g of Gruyere

- 6 eggs

- 35cl whipping cream

- 15cl of milk

- Nutmeg

- Salt and pepper

1 - Preparation of the shortcrust pastry

In a salad bowl, first mix the flour and the softened butter until you obtain a homogeneous "break". Then add the water with added salt and the egg yolk and work the dough until it is homogeneous in a light way so as not to make it elastic. Let the dough rest for at least an hour at room temperature.

2 - Preparation of the filling

Dice the ham and Gruyere cheese. Heat water in a saucepan over high heat and when it boils, dip the bacon bits for a few seconds to blanch them, then drain and lightly fry them. Reserve all the ingredients.

3 - Preparing the quiche maker

In a bowl, mix and lightly beat the 6 eggs, the whipping cream and the milk. Season to taste with salt, pepper and grated nutmeg.

4 - Finishing and cooking

Spread the dough on a work surface then place it in the buttered oval dish. Place in the preheated oven at 160°C for 8 to 10 minutes then garnish with the ham, bacon bits and cheese and pour in the cream.

Put back in the oven for about 40 minutes.