Quiche Lorraine

Quiche Lorraine

Quiche Lorraine

Give a French twist to your brunch with this Quiche Lorrain recipe for a mouth-watering pie filled with with savory custard, cheese and ham

July 14, 2012

Type of dish

Cuisine

serves for

8

total time

0 HR 40 MIN

ingredients

Flour
250 g
butter
125 g
salt
1 pinch
Eggs
1
Ham
50 g, slices 1/2 cm thick
Prosciutto
100 g, thinly sliced
Onion
3 - 4 each
fresh herbs
1 bunch, mixed, seasonal
Garlic
3 cloves
Eggs
4
Gruyère
200 g, freshly grated
Cream
200 g
salt
To taste
Pepper
To taste, freshly ground

Preparation

Put the flour in a heap on the work surface, mix in the salt and make a well in the middle of the flour.

Cut the cold butter into small pieces and scatter around the well.

Break the egg into the middle and chop all ingredients with a knife until they have the consistency of breadcrumbs.

Then quickly knead to a dough using your hands, form into a ball, wrap in foil or clingfilm and chill for about 30 minutes.

Meanwhile for the filling, dice both sorts of ham.

Peel and finely chop the onions.

Wash and dry the herbs and chop very finely.

Mix everything together in a bowl.

Peel the garlic and press into the bowl.

In another bowl, whisk the eggs and stir in the cheese and cream.

Season with salt and pepper.

Roll out the pastry on a work surface dusted with flour and use to line the tart tin (or tartlet tins).

Put into a preheated oven (200°C, middle shelf) and prebake for about 10 minutes. (If using small tartlet tins, prebake for about 8 minutes.)

Spread the filling on the pastry, pour the cheese and cream mixture over and bake for 40 - 45 minutes, or until done.

Serve lukewarm.

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