Quiche Lorraine



For the dough:
250 g Farina
125 g butter or margarine
75 ml water
1 egg
1 pinch/es of salt
For the filling:
3 eggs
300 ml crème fraîche
250 ml milk
300 g speck
150 g Emmental cheese
a little bit of salt and pepper
a little bit of nutmeg


  • Sift flour onto a work surface making a mound. Put egg, diced butter and salt into the central hollow. Work the ingredients quickly with your hands until you have a smooth mixture and let it sit for about an hour in the refrigerator.
  • Roll out the cold dough with a rolling pin into a sheet of 3 mm in thickness, place in a buttered and floured mould, press, perforate several times with a fork and with a spatula or the back of a knife, remove the part of dough that sticks out from edge of the mould. Precook it in an oven at 180° C for about 10 minutes.
  • Brown the bacon in a frying pan. In a bowl, mix the eggs with crème fraîche and milk, then season with salt, pepper and nutmeg.
  • Distribute the bacon rashers over the pastry, next add the emmental and cover with the mixture of eggs and milk. Bake the quiche in the oven at 180° C for about 35 minutes.
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