Can you make and save quiche Lorraine in advance?

Yes, you can make Quiche Lorraine in advance and store in the fridge. Keep it in a covered container or dish and heat it again before serving it.

Can you vary with the ingredients in Quiche Lorraine?

Yes, you can vary with the ingredients in Quiche Lorraine. For example, you can add cheese or vegetables such as mushrooms, spinach or bell pepper.

Quiche lorraine

Name: Quiche lorraine
Cook time: PT45 M
Total time: PT45 M
Yield: 1 quiche
Ingredients: 1 sheet of crust dough; 1 Klont butter; 600 g washed finely chopped leek; 250 g baked ham in thick slices; 250 ml room; Pepper and salt; Nutmeg; 4 large eggs; 75 g ground Gruyère

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45min

•

Easy

This is how you make a real quiche Lorraine! Stewed leek, cubes of legrest, some cream, eggs and cheese in crust dough and you are there. Discover the recipe

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Ingredients

What do you need?

Quantity: 1 quiche

1 sheet of crust dough
1 Klont butter
600 g washed finely chopped leek
250 g baked ham in thick slices
250 ml room
Pepper and salt
Nutmeg
4 large eggs
75 g ground Gruyère

Preparation method

How do you make this?

Cover a baking tin with baking paper, roll out your sheet of crust dough over your baking tin and push your sheet of dough well on the sides, place a baking paper over it and fill for ¾ with baking beans or baking pearls.

Bake blind for 25 "at 180 °.

Put the baking paper and the plant beans out.

In the meantime, the leeks stew for 10 minutes in the butter. The leeks should not really color but be soft, and no more moisture, otherwise you squeeze it out in sieve.

Cut the ham into cubes and mix under the leek.

Beat the eggs well with the cream, season with plenty of pepper salt and nutmeg.

Add half of the cheese.

Mix this mixture under the leek and ham and pour in the baking tin with fried crust dough, finish with the rest of the ground cheese.

Bake for 30 to 35 minutes in a preheated oven at 185 °.

Depending on your shape is larger or smaller, the cooking time will differ.

If you shake slightly with shape, the middle should no longer be limp.

Let it rest for 5 minutes and then cut.

Serve with a simple lettuce if necessary.

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