Quiche Lorraine

Ingredients for 1 servings:

• 250 g flour
• ½ tsp salt
• 125 g butter
• 80 ml ice-cold water or 1 egg yolk + 2 tbsp ice-cold water
• Pulses for blind baking
• Fat for the mold
• 300 g bacon
• 2 m.-sized onion(s)
• 3 cloves garlic
• 1 bunch parsley, flat
• 4 eggs
• 200 ml cream
• 200 g Gruyère, finely grated
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Lorraine ham cake

Dough: Sift flour and sprinkle salt over the flour. Spread the butter in pieces over the flour, chop it up with a knife, and mix it with the flour until the mixture forms a crumbly mixture. Rub the crumbs with your fingers until all the flour is combined. Now knead the ice-cold water into the dough. Not too much, as the dough must be homogenous and not sticky. Otherwise, place the egg yolk in the center of the butter-flour mixture and knead it in with 2 tablespoons of cold water. Quickly form the mixture into a ball, wrap it in cling film, and refrigerate for at least 1 hour or overnight. Topping: Finely dice the bacon, peel and finely chop the onions, and press the garlic. Wash the parsley and pat it dry, tear the leaves off, and finely chop them. Mix everything together. Whisk together the eggs, cream, and grated cheese, season with pepper, and add a little salt (depending on how spicy the bacon is). Preheat the oven to 220°C (top/bottom heat). Briefly knead the cooled dough with your hands, flatten it, and line a greased springform pan (28 cm diameter) with it. Raise the edges by about 3 cm. To ensure the base is tender, it should be pre-baked. To do this, pierce it several times with a fork, cover with baking paper, fill with dried peas or beans, and bake on the bottom rack of the oven for about 12 minutes. Remove the pulses and baking paper and return the pan to the oven for a few more minutes, until the base begins to brown slightly. Now spread the bacon mixture over the base and pour the egg mixture over it. Finish baking the quiche on the middle rack at 250°C (top/bottom heat). Tip: If the surface of the quiche browns too much before the end of the baking time, simply cover it with aluminum foil. Quiche Lorraine tastes best lukewarm and, when paired with a mixed salad, makes a complete meal.