Method for the pastry:
Mix together flour, butter and salt, add the water and knead together briefly to
form a pastry.
Leave the pastry to cool in the fridge for 1 hour.
Ingredients for the topping:
• 100 ml milk
•150 ml sour cream
• 2 eggs
• 150 g Gruyère or Emmental cheese, grated
• 150 g lean ham, diced
• 150 g onions, diced
• Pepper, nutmeg
Method for the topping:
Lightly sauté the bacon and onions.
Whisk the milk, cream, eggs and seasoning together well, then mix in the cheese.
Preparation:
Roll out the pastry and lay it in a greased plain springform tin (dia. 28cm). Spread
the bacon and onions evenly over the base and pour the liquid mixture over it.
Setting Oven level Cook time
P 6QUICHE LORRAINE
340 mins.
POTATO GRATIN
• 1,000 g potatoes
• 1 teaspoon each of salt and pepper
• 1 clove of garlic, peeled
• 300 g Gruyère or Emmental cheese, grated
• 3 eggs
• 250 ml milk
• 4 tablespoons cream
• 1 tablespoon thyme
• 3 tablespoons butter
Method:
Uses, Tables and Tips
43
Comments to this Manuals