John Myers
Quiche Lorraine with Bacon and Cheese
The perfect quiche lorraine with bacon and cheese recipe with a picture and simple step-by-step instructions.
- 70 g Butter
- Salt
- 125 g Flour
- 150 g Diced bacon
- 2 Rods Leeks, cut into strips
- 100 g Grated Gruyere cheese
- 100 Milliliters Milk
- 150 g Cream
- 3 piece Eggs
- Salt
- White milled pepper
- Freshly grated nutmeg
- Quickly knead the butter with a pinch of salt, flour and 2 tablespoons of water to form a dough. Wrap the dough in cling film and refrigerate for about 30 minutes. Preheat the oven to 200 degrees. Fry the bacon in a pan until crispy. Add the onions, leek and sauté briefly. Mix the cheese with milk, cream and eggs. Season with salt, pepper and nutmeg. Roll out the dough into a circle on a floured work surface and lay out a greased floured quiche dish, spread the onion and leek mix on top, baste with egg milk and bake for 35-40 minutes.
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