Quiche lorraine (4)

Quiche lorraine (4)
Quiche lorraine (4) 5 1 Stefano Moraschini


Prepare on a work surface the flour.

Put the Center 220 g soft butter, 2 egg yolks, 3 decilitres of water and salt, mix well and wrap the dough in a cloth and leave it to rest in the refrigerator for at least ten hours.

Pasta-lined a mold of 20 cm in diameter and prick the bottom with a fork, with a little spennellatelo do beaten egg and cook in the oven at 220 degrees for fifteen minutes.

Beat the egg yolks with the cream, when you got a lemon-coloured cream, season with salt, pepper and nutmeg.

Make brown butter in the remaining Bacon cut into strips; spread on the bottom of the dough already cooked the bacon, diced cheese and finally pour the egg cream and cream and cook to 160 degrees for about half an hour.

Serve warm or at room temperature.

Quiche lorraine (4)

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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