DOCUMENT

86 Serves | Preparation time: 65 minutes Ingredients Preparation For the dough: 125 g plain white flour 40 ml water 50 g butter For the topping: 25 g smoked streaky bacon 75 g bacon 100 g cooked ham 1 clove of garlic 25 g fresh parsley 100 g Gouda cheese, grated 100 g Emmental cheese, grated For the topping: 125 g cream 2 medium eggs Nutmeg Accessories: Baking dish, Ø 27 cm Rack Knead the flour, butter and water together to form a smooth dough. Allow to rest in the refrigerator for 30 minutes. To make the topping, dice the two types of bacon and the ham. Chop the clove of garlic and parsley. Sauté the streaky bacon in a non-stick pan. Add the other bacon and ham and continue cooking. Stir in the garlic and parsley and allow to cool. To make the filling, mix together the cream, eggs and nutmeg. Place the rack in the oven. Start the Automatic programme or pre-heat the oven. Roll out the dough and place it in the round baking dish. Pull up the edges. Spread the ham and bacon mixture over the dough and scatter cheese on top. Pour the filling over the top. Place the quiche in the oven and bake. Settings Automatic programme Pizza & Quiche | Quiche Lorraine Programme duration: 42 minutes Manual Oven functions: Conventional Heat Temperature: 210–220 °C Booster: On Pre-heat: On Crisp function: On Duration: 30–40 minutes Shelf level: 1 Quiche Lorraine