Quiche Lorraine con puerro y beicon

Ingredientes

• 200 g flour
• 100 g cold butter
• 0.5 tsp salt
• 1 egg
• 1 tbsp cold water
• 10 g butter for the form
• 250 g leeks
• 3 eggs
• 150 g bacon
• 150 ml cream
• 200 g cheddar/ or Gruyère/ or Bergkäse
• 1 pinch nutmeg
• Salt and pepper
• 20 g butter for frying

Preparación

1. 1

   Mix all the ingredients for the shortcrust pastry together quickly to form a smooth dough.

2. 2

   Wrap in cling film and refrigerate for at least 30 minutes

3. 3

   After cooling, roll out the dough on a floured work surface with a rolling pin until smooth

4. 4

   Grease the form with butter and line it with the dough. Don't forget the edges

5. 5

   Prick the dough a few times with a fork and then place the form in the fridge until ready to use

6. 6

   Preheat the oven to 180°C

7. 7

   Clean the leek and cut into rings

8. 8

   Cut the bacon into small cubes

9. 9

   Turn the stove to medium-high and add the butter to the pan and let it melt

10. 10

    Sweat the bacon, add the leek and sauté everything briefly

11. 11

    When the leeks have wilted, season with salt and pepper and remove the pan from the heat.

12. 12

    Whisk together the cream, eggs, salt, pepper, and nutmeg

13. 13

    Take the prepared form with the dough out of the fridge and spread the leek bacon evenly over it

14. 14

    Add the grated cheese

15. 15

    Pour the creamy egg mixture over the leeks and bacon and bake in the oven for 20 - 25 minutes.

16. 16

    Take the Quiche out of the oven and let it cool down a bit to settle.

17. 17

    Tastes best with a mixed salad