classic quiche lorraine

Classic Quiche Lorraine








Quiche Pastry

Ingredients

flour

spry
water
salt
beaten egg

Directions

This is enough for a 20cm pie pan (I use pyrex).
1 cup flour in a bowl, add a half teasp. salt, mix together a bit.
Take 1/2 cup spry and rub it together with the flour so it becomes like thick breadcrumbs.
Add 1/4 cup very cold water and mix together quickly, it should all bind in a ball.

Preheat oven to 350 degrees F.
Roll out the dough into a larger circle than the pie pan, fold the dough in half and place it in half of the pan. Then unfold the top half and press the dough into the sides and bottom of the pan with your fingers. Prick with a fork all over the dough.
Place in the center of the oven and bake for 15 minutes.
Remove from oven and paint the inside with beaten egg (use the rest for the filling)
Put pie pan back in oven and bake for another 5 minutes.




Quiche Lorraine

Ingredients

8 rashers bacon
1 cup gruyere grated cheese
5 egg yolks
3 eggs
1 1/2 cups heavy cream
1/4 teasp. dry mustard
salt
pepper

Directions

Grill the bacon till crisp and chop up into small pieces. Lay on the bottom of the partially baked pie crust.
Add 1 cup gruyere grated cheese
In a bowl, combine 5 egg yolks, 3 eggs, 1 1/2 cups heavy cream, 1/4 dry mustard, 1/4 teasp. salt and a shake of pepper. Pour into pie crust.

Put in oven and bake for 40 minutes.