Quiche Lorraine – the classic

Ingredients for 4 servings:

• 250 g flour
• 160 g butter, ice-cold
• 1 egg(s)
• 1 pinch of salt
• 100 g bacon cubes
• some butter for frying
• 1 onion(s), diced
• 1 stalk(s) leek
• 4 large eggs
• 250 ml cream
• 1 pinch(s) of pepper
• some flour for the work surface

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

For a quiche dish with a diameter of 28-30 cm. Pile flour on the work surface, make a well in the center, and break in an egg. Rub ice-cold butter into the well and add a pinch of salt. Quickly knead all ingredients into a dough. Wrap the dough in cling film and chill for 30 minutes. Fry diced bacon in a little butter. Slice the leek and add it to the pan with the diced onion and bacon. Meanwhile, roll out the shortcrust pastry with a rolling pin on a floured surface. Place the rolled out pastry into the quiche dish and press it down firmly. In a bowl, mix the eggs and cream together with the pepper, leek, onion, and bacon, then pour this mixture over the pastry. Place in the preheated oven (180°C, top/bottom heat) for approx. 35 minutes.