Quiche Lorraine II.

Last Updated on July 31, 2023

Cake made of roasted shallots, bacon and cream mixture, baked until golden brown.

Ingredients:

180 g of lean bacon 20 g butter 4 pcs

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2 pcs shallots 400 ml whipping cream pinch of grated nutmeg fresh herbs for garnish fat to grease the tin ground black pepper salt For the dough: 200 g smooth flour 120 g of butter 1 pk oats salt

Procedure:

1. Sift the flour and salt onto a rolling pin, add the beaten egg, softened butter cut into small pieces and quickly work into a smooth dough, wrap in cling film and refrigerate for about 1 hour
2. Fry the diced bacon in the melted butter, remove it and fry the peeled and finely chopped shallots in the fat
3. Beat the eggs with the cream, season with salt, ground pepper and nutmeg
4. Cut the dough in half, roll out each part into a thin round, put it into two smaller tart tins greased with fat, pierce with a fork and pre-bake in a preheated oven at 220°C for about 10 minutes
5. Spread the shallots and some of the bacon on the pre-baked pastry, pour the cream mixture over the top and bake at 220°C for about 20 minutes
6. Then garnish with the remaining bacon, bake briefly and serve warm, sprinkled with herbs.