QUICHE LORRAINE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Bundt:
  • 200g flour
  • 1/2 tsp salt
  • 1 egg
  • 100g cold butter
  • 1 tbsp cold water
  • Filling:
  • 200g grated cheese (I love gouda so I use that, but you can use any mild cheese you like)
  • 100g bacon (cut in small bits and fried in a pan.. let cool)
  • 4 eggs
  • 1 tin creme fraiche (200g)
  • 1/2 tsp ground white pepper
  • 1/2 tsp paprika sweet powder
  • 2 tbsp chopped chives

Directions

  • Put all ingredients into a kitchen machine, and mix til it forms a ball, takes a couple of minutes. Put on a plastic foil and fold and seal and refrigerate for 30 min.
  • Meanwhile prepare the filling:
  • When the Bundt dough has been in the refrigerator for 30 min, take it out and flat out, put in a european pie dish. Cut off excess dough, pinch with a fork all over and bake for 15 min at 200°C
  • Leave the oven warm if you will bake the whole lot right away. Otherwise you can let the bundt cool and add the filling and leave in a frigde til ready to bake.
  • Then mix the ingredients for the filling together, whish the eggs and add all remaining ingredients. Pour into the dough crust.
  • Bake at 200°C for 30 minutes.
  • Tastes really good both warm and cold. If you like it is really tasty with a glass of a chilled Riesling or even a good Sparkling Wine.
  • Can also be served as a starter/brunch with some lettuce.
  • Hope you will enjoy this one as much as I do!

Notes

This is one of my all time favourites and it is not that hard to make. I got this recipie from a danish woman magazine that my mom and grandmom had when I was little. I love the bundt, as it always combines perfectly without having to add more water or flour.

Categories: Dairy  French  Main Dish 
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