Quiche Lorraine

I recommend making your own short pastry (Pâte brisée) to create a great homemade quiche – if you are in a hurry, a store bought pie dough will do… but not the same… just sayin’…

INGREDIENTS
1 Sheet of Pie dough –
3 Large eggs at room temperature
1 Cup milk
1 Cup of cream – 30%
3 Slices of bacon finely chopped
3 Slices of ham finely chopped
1 Small onion finely chopped
1 Cup grated cheese; Comte, Gruyere, Parmesan, Cheddar or whatever you have.
Salt & pepper to taste
1/4 Teaspoon Chilli Flakes

METHOD
Roll the dough into a circle about 5cm larger than the mold you are using. Place the dough on a lightly greased cake mold. Create an edge from the overlapping dough.
Pierce the bottom with a fork. Brush the dough with egg white to make it crispy and bake the dough using ceramic beads or raw beans at 220 ° C for 15 minutes.
Remove the base and allow to cool.
Lower the temperature to 175 ° Celsius
Fry the bacon until crispy and remove as much fat as possible. Add the ham and saute for a few minutes. Finally, add the chopped onions and saute until translucent or slightly brown at the edge.
Pour the mixture at the base of the pre-baked pie dough.
In a large bowl, mix the eggs with milk, cream and cheese. Mix well and add salt and pepper and chilli flakes.
Bake the Quiche for 35 to 40 minutes. Check by inserting a knife which should come out clean.
It is important not to over bake the quiche, as it becomes watery. it could
Serve with a fresh salad and a glass of chilled Sauvignon Blanc or Chablis.