Quiche Lorraine

Ingredients for 1 servings:

• 240 g flour
• 50 ml water
• 1 tsp salt
• 110 g low-fat margarine
• 1 egg(s)
• 1 stalk(s) leek
• 3 eggs
• 2 onions
• 100 g lean bacon, diced
• 2 tsp oil
• 125 ml milk, low-fat
• 200 g sour cream
• 1 tsp herbs, fresh or frozen
• 140 g grated cheese (up to 30% fat)
• salt and pepper
• Flour for the work surface

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

WW -suitable, always successful

Knead the flour, water, 1 teaspoon of salt, margarine, and 1 egg into a shortcrust pastry. Shape the dough into a ball and then wrap it in cling film and refrigerate for about 30 minutes. In the meantime, wash the leek, slice it into rings, and dice the onions. Heat the oil in a pan, sauté the leek, onions, and bacon for about 5 minutes, then season with salt and pepper. Whisk 3 eggs with the milk and sour cream, season well with salt and pepper (to taste). Add the herbs. Preheat the oven to 200°C (top/bottom heat). Roll out the chilled dough thinly on a floured surface so that it falls over the edge of a 26 cm springform pan. Line the pan with the dough and fold down the edges; the dough should reach almost to the edge of the pan. Pre-bake the base at 200°C (200°C) for about 10 minutes. Spread the leek, onion, and bacon mixture onto the pre-baked crust, pour the egg mixture over it, and sprinkle with cheese. Bake at 200°C for about 30-40 minutes. I like the quiche a little darker, so I leave it in for a little longer. It’s best to experiment with this. The egg mixture should be firm when pierced with a fork or skewer. This recipe is sufficient for one leek tart, approximately 12 slices.