Quiche Lorraine

Recipes of Mass and Pastas

French Cooking

Ingredients serves 6

For the dough

• 1½ cup flour
• Salt
• 5 tablespoons butter
• 1 egg yolk

For the filling

• 5 eggs
• 5 strips of bacon, fried and chopped
• 1 cap semi-soft cheese, grated
• 1 ½ cup cream
• Salt and pepper
• 2 tablespoons grated cheese

Preparation

1 The crust: Mix flour and ½ teaspoon salt in a food processor. Add the butter and process until the mixture forms crumbs. Add the egg yolk and 3 tablespoons of cold water and process a few minutes until the dough forms a ball. Transfer the dough to a smooth surface and roll out to ¼ inch thick. Line the bottom and sides of a springform pan and refrigerate while the filling is prepared.

2 The filling: Beat eggs in a bowl and add bacon, semi-soft cheese, and cream. Season with salt and pepper and pour the mixture into the dough-lined mold. Sprinkle with parmesan cheese and bake for 35 minutes at medium heat or until the mixture is set and golden.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

We could marry the smoky-buttery flavors of the quiche to a Varietal Chardonnay with a relatively round texture. Another option is a sofí-textured red, such as a very fruity, varietal Merlot with good acidity.