Classic Quiche

Quiche is an open-faced salty pie with ingredients that can vary greatly depending upon your choice of tase of the leftovers you have in your refrigerator. When talking about classic quiche recipe then mostly it is referred to Quiche Lorraine (Lothringer Speckkuchen) that consists of bacon and eggs/cream mixture.

Pastry / The Base
2 glasses of flour
125 g of butter
3 tablespoons cold water
pinch of salt
Start preparing the pastry by mixing flour with salt, add small butter cubes, water and “pinch” until pastry almost cleans side of bowl (1 to 2 teaspoons mode water can be added if necessary). Refrigerate for at least 30 minutes. Line base and sides of quiche dish with pastry and pre-bake at 190 degrees C (375 F) for 12-15 minutes and let it cool.
Filling
300 g smoked bacon chopped
100 ml double cream
2 eggs
salt & pepper
Heat oil in a frying pan and add bacon. Cook for 5 minutes. Mix the eggs and double cream until even and add fried bacon. Flavor with salt and pepper. Pour the mixture on the pastry.
Bake for 35 minutes at 180 degrees C (360 F). Then lower to 160 C (320 F) and bake for 15 minutes.
Done!

Pastry / The Base

2 glasses of flour

125 g of butter

3 tablespoons cold water

pinch of salt

Start preparing the pastry by mixing flour with salt, add small butter cubes, water and “pinch” until pastry almost cleans side of bowl (1 to 2 teaspoons mode water can be added if necessary). Refrigerate for at least 30 minutes. Line base and sides of quiche dish with pastry and pre-bake at 190 degrees C (375 F) for 12-15 minutes and let it cool.

Filling

300 g smoked bacon chopped

100 ml double cream

2 eggs

salt & pepper

Heat oil in a frying pan and add bacon. Cook for 5 minutes. Mix the eggs and double cream until even and add fried bacon. Flavor with salt and pepper. Pour the mixture on the pastry.

Bake for 35 minutes at 180 degrees C (360 F). Then lower to 160 C (320 F) and bake for 15 minutes.

Done!