Quiche Lorraine
Over a year ago
7,216 views
Ingredients
- 5 oz plain flour
- 1.25oz salt free butter
- 1.25 oz lard
- ½ pint single cream
- 4 oz gruyere
- 4 oz lean bacon
- pinch nutmeg
- 4 egg yolks
- 1 tomato
Accompaniment
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Description
A favorite weekend dish in our family, never replicated in any deli I have been to. not surprisingly as i just discovered i forgot to put the cream in and had to add it later
Method
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1
Mix flour and lard and butter with flour into "crumbs" add one egg yolk to mixture and a little water. Blind bake the pastry for 20 mins at about 165 degrees. Cook bacon, beat eggs together with gruyere and emantale and nutmeg. Season with salt and pepper. Pour mixture including cream into blind baked pastry base. Lay slices of tomoato on top and bake for 30 minutes in a medium oven (I think 175c as I cannot read my mother's writing) Serve warm or cold. It is the gruyere that makes the difference and i thik we also had it with a mixture of gruyer and apfenzaler or was it emantale
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