Quiche Lorraine with walnuts

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 1 tsp salt
• 4 tbsp water, cold
• 250 g bacon, diced
• 1 stalk(s) leek, cut into half rings
• 3 eggs
• 200 g sour cream
• 1 handful of walnuts, roughly chopped
• 100 ml cream
• 50 g cheese (Comté)
• 50 g Parmesan
• 1 pinch(s) nutmeg
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Classic with nuts

Quickly knead the first four ingredients together to form a smooth dough. Chill for half an hour. In the meantime, sauté the leek and bacon together over medium heat. Set aside and let cool. Combine the sour cream, cream, salt, pepper, eggs, nutmeg, Comté, Parmesan, and walnuts. Then stir in the leek and bacon mixture. Pour everything into a tart dish, which has now been lined with the quiche dough. Bake in the oven at 180°C for about 45 minutes. If it starts to get too dark but isn’t quite done, simply cover with aluminum foil. This recipe is for a tart or quiche dish.