Quiche lorraine

Menu: Appetizer

Allergens: Gluten, Dairy, Egg

Intermediate

This recipe is preset to 8 people

Pastry base, rich cooked ham and cheesy filling… This all-time favourite Quiche Lorraine is guaranteed to please served either with fresh greens or pickles.

Ingredients

For the dough:

white wheat flour

200 g

salt

1 pinch

butter

150 g

water

6 tbs

For the filling:

salt

½ tsp

eggs

4 pcs

milk

120 ml

onions

½ pcs

pepper

1 pinch

butter

1 tbs

nutmeg

1 pinch

grated cheese

150 g

green bell pepper

½ pcs

cooked ham

150 g

Preparation

Prepare dough. Combine the flour, butter and salt until you have a soft breadcrumb texture. Sprinkle with cold water to make the crumb mixture come together to form a firm dough. Gather pastry into a ball, wrap in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Prepare filling. Sauté the onion over some butter. Add finely chopped cooked ham and green bell pepper. Cool down.
Beat the eggs and milk together and add the cheese. Season to taste. Mix with ham and green bell pepper.
Roll out the dough into a circle, thickness of 0.5 cm. Place it into the greased mould. Roll up the dough along the perimeter.
Cover the rolled out crust with the filling.

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