Quiche Lorraine

For the Shortcrust Pastry:

Steps:

1. Mix the flour with the butter. Knead by hand on the Rollingmat.
2. Dissolve the salt in the water. Add the egg and mix everything. Stir into the previous mixture. Mix and divide the dough in half.
3. Flatten one piece of dough, wrap it in cling film, and place it in the refrigerator for 1 hour before use (ideally the day before). You can freeze the second piece for later use.
4. Take the dough out of the refrigerator. Poke it with a fork, cut using a large Round Fluted Dough Cutter, cut out six rounds, sink them into the 6 round tray, and place back in the refrigerator the or for use the same process for the Tart Mold without making cut-outs in the dough—place in Tart mold previously placed on a baking sheet.
5. Put it back in the fridge for 30 minutes.

If using ready-made piecrust dough.

1. On the Rollingmat, Roll out your dough, and using a large round fluted dough cutter, cut out six rounds and place them in the six-round tray.
2. Prick the dough with a fork and place it in the oven. Bake for 6 to 8 minutes, then remove it. While cooling, mix the egg mixture.

For the Quiche Batter:

Steps:

1. Preheat oven to 425 degrees F. Place 6 Round Tray on a Perforated baking Sheet and set aside.
2. Place Fleximat on a perforated baking Sheet. Place bacon on Fleximat.
3. Sear the bacon in the oven at high heat for 8 minutes without browning. Drain and set aside.
4. In a mixing bowl, combine the eggs, heavy cream, salt, pepper, nutmeg, and Gruyere cheese.
5. Place the bacon at the base of each round, spread the mixture over the dough, and top each round with a small dollop of butter.
6. Bake for about 20 minutes at 350°F.

Enjoy cooking and baking from our BONCOOK kitchen to yours!

Shopping List

• All-purpose flour
• Butter
• Salt
• Eggs
• Water
• Bacon
• Milk
• Heavy cream
• Pepper
• Nutmeg
• Grated Gruyere cheese