Quiche Lorraine

Ingredients for 12 servings:

• 200 g flour
• 3 tbsp water, cold
• ½ tsp salt
• 150 g butter
• breadcrumbs
• 150 g bacon
• 250 g cheese (Emmental)
• 125 ml sour cream
• 4 eggs
• 3 tbsp parsley, chopped
• 1 tsp sweet paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 16 hours; Total time approx. 1 day 16 hours 30 minutes

Sift the flour into a baking bowl, make a well in the center, pour in the water, and mix with the salt and a little flour from the sides to form a dough. Add the butter in small pieces and knead everything into a smooth shortcrust pastry. Let it rest in the refrigerator for 30-40 minutes. Then roll out the dough, place it in a greased springform pan (24 cm diameter), and form a 2-3 cm high rim. Sprinkle the pastry sheet with breadcrumbs. Dice the bacon and cheese, whisk the cream with the eggs, add the paprika, and mix everything together. Pour the mixture onto the pastry base and smooth it out. Bake in a preheated oven at 210°C-220°C for approx. 35-45 minutes and serve hot. Serve with salad.