Quiche Lorraine with leek and bacon

Great not just for fall. It keeps really well until the next day.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Mix all the ingredients for the shortcrust pastry together quickly to form a smooth dough.
2. 2Wrap in cling film and refrigerate for at least 30 minutes
3. 3After cooling, roll out the dough on a floured work surface with a rolling pin until smooth
4. 4Grease the form with butter and line it with the dough. Don't forget the edges
5. 5Prick the dough a few times with a fork and then place the form in the fridge until ready to use
6. 6Preheat the oven to 180°C
7. 7Clean the leek and cut into rings
8. 8Cut the bacon into small cubes
9. 9Turn the stove to medium-high and add the butter to the pan and let it melt
10. 10Sweat the bacon, add the leek and sauté everything briefly
11. 11When the leeks have wilted, season with salt and pepper and remove the pan from the heat.
12. 12Whisk together the cream, eggs, salt, pepper, and nutmeg
13. 13Take the prepared form with the dough out of the fridge and spread the leek bacon evenly over it
14. 14Add the grated cheese
15. 15Pour the creamy egg mixture over the leeks and bacon and bake in the oven for 20 - 25 minutes.
16. 16Take the Quiche out of the oven and let it cool down a bit to settle.
17. 17Tastes best with a mixed salad