User Manual

Bread and rolls, pizza and savoury cakes 213
Quiche Lorraine [Index: ]
MCRC00904058_BO_Quiche_Lorraiine-013_F39MCRC00918075_SE_Quiche_Lorraiine-019MCRC00900611_NF_Quiche_Lorraiine-011_RZ0Savoury bakingQuichePreparation methodsBakingRecipe categoriesBaking
For 12 servings
Tart dish, diameter 30 cm
QUICHE PASTRY:
250 g flour
125 g butter
75 ml water
¼ tsp salt
TOPPING:
200 g streaky bacon
4 eggs
400 g crème fraîche
IN ADDITION:
Butter for greasing
Per serving
374 kcal, 18 g carbs, 31 g fat, 7 g protein, 1,5 BU
PREPARATION
1. Add the flour and butter to a mixing bowl and mix into crumbs using the dough hook. Add the
water and salt and mix everything into a smooth dough. Leave the dough to prove for at least an hour
in the refrigerator while covered.
2. In the meantime, cut the bacon into small cubes.
3. Roll the dough out on the work surface so that it is approx. 2-3 mm thick and use this to line the
tart dish. Cut off any excess pastry that sticks out over the edge.
4. Prick the pastry several times with a fork and distribute the bacon on top
5. Mix the eggs and crème fraîche together and distribute evenly over the bacon cubes. Bake the
quiche as indicated.
Tart dish on the wire rack, level 1Top/bottom heating
Setting procedure:
Top/bottom heating
220 °C
Baking time: 35-50 minutes
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