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Quiche Lorraine

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Member since 2007

Serves | Prep Time | Cook Time


200g flour
1/2 tsp salt
1 egg
100g cold butter
1 tbsp cold water

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

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!

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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.

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