Quiche Lorraine

Ingredients for 6 servings:

• 125 g butter, soft
• 200 g flour
• 3 tbsp water, cold
• salt and pepper
• 1 tbsp cheese (Emmental), grated
• 1 clove(s) garlic
• 5 slices of cooked ham, each 1/2 cm thick, about 500 g
• 100 g ham, raw, mild
• 3 onions
• Mixed herbs, depending on the season
• 3 cloves garlic
• 8 eggs
• salt and pepper
• 200 g cheese (Emmental), grated
• 1 cup of cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 40 minutes

Lorraine ham cake

In a mixing bowl, knead the soft butter with the flour. Add the cold water, season with salt and pepper, and mix in the grated cheese. Crush the garlic into the dough. Let the dough rest in a cool place for one hour. Meanwhile, for the topping, finely dice both types of ham, peel and finely chop the onion, chop the herbs, and crush the garlic cloves (best done with the back of a knife and a pinch of salt). Mix the onion, ham, herbs, and garlic together in a bowl and set aside. Beat the eggs, season with salt and pepper, add the Emmental cheese, mix, and add the cream. After the resting time, flatten the dough into a springform pan and pull up the sides. Place the pan on the middle rack of the oven and pre-bake the dough at approximately 200°C for 10 minutes. Then pour the ham and herb mixture into the dish and spread it evenly. Pour the egg, cheese, and cream mixture over it and return it to the oven. Bake at approximately 225°C for 1 hour, until the cheese is golden brown. Serve warm. Serve with: A rosé from Lorraine is ideal. If you’re serving this dish as a main course, serve it with a mixed salad.