Lothringer Quiche

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• baking paper (for blind baking)
• legumes (for blind baking)
• 150 g diced bacon
• 3 onions
• 2 tbsp oil
• 3 Garlic cloves
• 4 eggs
• 200 g freshly grated Gruyère cheese
• 200 g whipping cream
• Salt
• pepper (from the mill)
• parsley (for garnish)

Instructions

1. 1.

   Sift flour onto a work surface, mix with salt and create a well in the center. Cut cold butter into small pieces, distribute around the well, place the egg in the middle, and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead with hands into a dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Meanwhile dice the bacon. Peel and slice or chop onions into strips. Peel garlic and finely mince. Sauté onion and garlic in oil until translucent. Add bacon. Whisk eggs, then stir in cheese and cream. Season with salt and pepper.

3. 3.

   Roll out dough on a floured surface and line a tart pan, shaping a 2–3 cm rim. Place baking paper and legumes inside. Blind bake at 200 °C for about 10 minutes. Remove paper and legumes. Spread onion mixture over the crust, pour cheese‑cream blend on top, and bake for another 40–45 minutes until set. Serve warm garnished with parsley.