Quiche Lorraine (French cheese cake)

[Jo Blumenthal]

Ingredients paste:

200 g flour

100 g butter

1/2 tspn salt

5 spoon water

Ingredients filling:

200 g bacon

3 eggs

250 ml cream

1 pinch pepper

125 g freshly grated Emmentaler or Edamer cheese

For die form:

butter and flour

Add:

A jumping form of 26 cm in diameter with butter and with flour delete, dust.

The flour in a dish give, die butter in pieces over it distribute and the salt over-strew.

In the middle of the flour a hollow sheet, pur the water and all the ingredients to a dough.

Preheat the oven to 200 degrees celsius.

Distribute flour on a surface and lay cave out paste on it for instance 4 mm, th thick and edge and ground of the jumping form thereby to unroll.

Paste ground with a fork excavates in-stings.

Cave bacon in disks cut and cave paste thereby occupy.

The eggs with the cream and them pepper stir.

The rubbed cheese submit.

Mass over cave bacon dies pours and smooth-paints.

Die Quiche on the second rail downside 30 minutes bake.

After Quiche some minutes in the form cooling bake let, then onto a cake plate push and cut open still warmly.

One eats the Quiche to the wine, best fits a dry Alsace white wine.

Have a great meal!