For the dough:
150 g flour
75 g butter
1 small egg
1 tablespoon warm water
Salt
Filling for quiche Lorraine:
100 g bacon, cut into strips
100 g grated Emmental cheese
3 eggs
200 ml cream
Salt
Pepper
Nutmeg 2 leeks, chopped and sautéed (optional)
Así puedes prepararlo
In a bowl, blend the flour with the softened butter, egg, one tablespoon of water and a pinch of salt until you obtain a smooth dough.
Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes. Using a rolling pin, roll out the dough on a floured surface or a silicone mat and place inside the quiche mould.
Cut off any excess dough. Bake in a preheated oven at 180ºC for 10 minutes. Meanwhile, beat the eggs with the cream and cheese and add salt, pepper and nutmeg.
Take the mould out of the oven, spread the bacon (previously sautéed) on the bottom and pour the egg and cream mixture over it.
Bake in the oven at 180ºC for 25-30 minutes, until golden. Serve warm.
