Traditional Lorrain Quiche

Ingredients

For 4 servings

• •For dough
• •200 g 200 g Flour
• •125 g 125 g Butter
• •Salt pepper
• •Assembly
• •200 g 200 g Smoked pork breast
• •8 8 Egg(s)
• •12 cl 12 cl Fresh liquid cream
• •Salt pepper

Method

1. 1.Preparation of dough
2. 2.Put the flour, butter in 1 hazelnut, 1 pinch of salt and 1 pinch of pepper in a jatte. Work with your fingertips until you get a granular mixture.
3. 3.Adding water
4. 4.Add 3 tablespoons of cold water.
5. 5.Crushing of the dough
6. 6.Stir the dough for a few moments until it is smooth.
7. 7.Rest in the refrigerator
8. 8.Let her rest for an hour, covered, in the refrigerator.
9. 9.Preparation of pig
10. 10.Prepare the topping by cutting the pork breast into dice.
11. 11.Apparatus preparation
12. 12.Beat the eggs in a bowl. Add the cream. Salt and pepper. Mix well, then book.
13. 13.Preparation of mould
14. 14.Lower the dough by flattening with the palm of the hand. Garnish the mold.
15. 15.Cooking dough
16. 16.Cook it, white, in the oven at 200°C at mid-height, for 10 minutes.
17. 17.Cooking
18. 18.Spread the bacon on the bottom of the pie. Table with the cream and egg preparation. Bake at 250°C mid-height for 30 min.
19. 19.Service
20. 20.Serve warm.