John Myers
Ingredients for 1 servings:
- 1 roll of topping dough (refrigerated shelf)
- 100 g smoked bacon, thin slices
- 20 g butter
- 60 g Gruyère, thin slices
- 1 medium-sized onion(s), finely chopped
- 3 m.-sized eggs
- 400 ml cream
- e.g. salt and pepper
Instructions
Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
Quiche Lorraine
Place the puff pastry in a prepared 20-24 cm diameter baking dish, pulling up the edges. Melt the butter in a pan and fry the bacon slices in the butter until lightly crispy. Arrange the slices of cheese on the puff pastry, alternating them with the slices of cheese. Cook the onions in the bacon butter. Beat the eggs with the cream and stir in the slightly cooled onions. Season with salt and pepper. Pour the mixture over the bacon and cheese in the dish. Bake in a preheated oven at 200°C (top/bottom heat) for about 35 minutes. Allow to cool slightly (about 15 minutes). Serve with leaf salad. Suitable as a starter for 4-6 people. The recipe is partly adapted from Paul Bocuse.
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