Quiche Lorraine

Zutaten

• 1 cup whole wheat flour
• 1 cup all purpose flour (plain flour)
• 1/4 tsp salt
• 1 egg
• 2 oz unsalted butter (cut into chunks)
• 2 tbsp olive oil
• 4 tbsp water (cold, may need 1tbsp more)
• 6 oz cooked smoked ham
• 5 oz smoked bacon (streaky bacon - each ounce is approx 1 slice)
• 1/2 onion (large)
• 1 cup gruyere cheese (coarsely grated)
• 3 eggs
• 3/4 cup heavy cream (double cream)
• 1/4 cup milk
• a few grindings of pepper and a dash of nutmeg

Zubereitung

1. 1

   Make the pastry by putting the flours and the salt in a food processor and pulse to mix. Add the egg, butter and oil and pulse until like small breadcrumbs.

2. 2

   Add the water a tablespoon at a time until the mixture is coming together in larger lumps. Remove from food processor, press together and cover and refrigerate for around 30 minutes.

3. 3

   Roll out to fill a pie dish or tart tin (approx 9in/23cm diameter but if shallow, I'd suggest wider), trim around the top and chill for another 30 minutes.

4. 4

   Preheat oven to 350F/175C.

5. 5

   Blind bake the pastry for 20 minutes (by covering the pastry with parchment paper/foil and filling with baking beans or dried beans). Then remove the filling and bake another 5 minutes uncovered until the pastry is dry. Set aside until fillings are ready or assemble immediately.

6. 6

   Meanwhile cook the bacon in a skillet/frying pan without any oil. Once the bacon has rendered a little fat (a couple mins), add the onion and cook until both are browning, around 15 minutes.

7. 7

   Dice the ham into small pieces and whisk together the eggs, cream, milk, pepper and nutmeg.

8. 8

   Assemble the filling by putting in a layer of ham, then bacon and onions, then grated cheese, and finally pour over egg-cream mix.

9. 9

   Bake for approximately 25 minutes until lightly browned on top and set.