QUICHE LORRAINE

Ingredients

The crust

• 430 ml (1 3/4 cups) unbleached all-purpose flour

• 2.5 ml (1/2 tsp) baking powder

• 125 ml (1/2 cup) cold unsalted butter, cut into cubes

• 90 ml (6 tbsp.) ice water

• 1 egg

Garnish

• 225 g (1/2 lb) slices of bacon about 1/2 cm (1/4 in.) thick, cut into lardons

• 1 large onion, minced

• 500 ml (2 cups) fresh cream

• 6 eggs

• 375 ml (1 1/2 cups) grated gruyere cheese

• Salt and pepper

Preparation

Crust

• In a food processor, combine flour and baking powder. Add the butter and mix a few seconds at a time, until the butter is the size of peas. Add the water, egg and mix again until the dough just begins to form. Add ice water as needed. Remove the dough from the robot and form a disk with your hands.

• On a floured work surface, roll out the dough. Line a quiche dish 25 cm (10 in.) in diameter. Fold the excess dough inwards, pressing to double the edge. Using a fork, prick the bottom of the crust. Refrigerate 30 minutes or freeze 15 minutes.

• Place the rack in the bottom of the oven. Preheat the oven to 190°C (375°F).

Garnish

• Meanwhile, in a skillet, brown the bacon bits. Add the onion and continue cooking until tender. Drain the cooking fat. Let cool.

• In a bowl, mix the cream and the eggs with a whisk until the preparation is homogeneous. Add the bacon mixture and the cheese. Salt and pepper.

• Pour into the crust and bake for about 45 minutes or until the quiche is lightly browned. Leave to rest for about 10 minutes

Enjoy your food.