Quiche Lorraine Recipes

Materials: [Ingredients]
skin:
200 grams of wheat flour
1 teaspoon salt
100 grams of butter / margarine
1 egg
1 tablespoon water
contents:
175 grams of smoked bacon, cut lengthwise
4 eggs
1/4 teaspoon nutmeg
250 cc of milk cream
85 grams of Swiss cheese, grated
1 teaspoon salt
1/2 teaspoon of black pepper powder
How to cook: [Cooking Instruction]
Contents: heat a little oil, then enter smoked bacon, fry briefly, remove, drain, pat dry and set aside.

Mix 3/4 recipe egg, nutmeg, salt, and black pepper powder, beat until smooth, then enter the milk cream, beat until blended, strain, set aside, store in refrigerator until ready to use.

Skin: Mix eggs and water, beat until smooth, then set aside.

Mix flour and salt, stir, sift, and then enter the butter, stirring until blended and form small droplets, and create a hole in the middle.

Enter the last egg mixture, knead until smooth, then cover with a sheet of plastic, store in the refrigerator for 30 minutes.

Prepare a round baking pan diameter 24 cm, spread with a little butter, then set aside.

Roll dough to 3 mm thick, and enter the last pan, flatten to cover the bottom and sides of pan, store in the refrigerator for 10 minutes.

Cover with aluminum foil and place little weight on top of the dough so that the skin does not expand, bake in the oven (175 degrees Celsius, 25 minutes), remove from heat, cover and take the load, set aside.

Whisk 1/4 recipe eggs, rub the skin until blended, then baked again in the oven (175 degrees Celsius, 7 minutes), remove from heat.

Enter a stir last bacon and Swiss cheese into the dough skin, smooth, and enter the last milk mixture to the pan 3/4 full.

Bake in oven (175 degrees Celsius, 20 minutes) until cooked and golden browned, remove from heat, let cool briefly, and serve.