Quiche Lorraine with Sour Cream

Ingredients

• Wheat Flour 5 oz
• Butter 5 oz
• Whole egg 1 piece
• Bacon 5 oz
• Gruyère cheese 0 oz
• Sour Cream 5 oz
• 10% cream 5 fl oz
• Chicken Egg 3 pieces
• Nutmeg a pinch
• Salt a pinch
• Water 4 spoons

Step-by-Step Guide

Step 1

Combine the flour, chilled butter, egg yolk, and cold water. You can either rub the flour and butter together between your fingers until crumbly, or you can do this in a food processor.

Step 2

Knead the dough on a floured surface and shape it into a ball. Wrap it in plastic wrap and let it cool for 10-15 minutes. Roll out the dough and place it in a tart pan. Trim any excess dough around the edges, leaving a little overhang—this is important as the dough will shrink during baking, and it should not be smaller than the pan.

Step 3

Prick the dough with a fork and refrigerate for 10 minutes. Preheat the oven to 200°C (390°F). Cover the chilled dough with foil, shiny side down, and fill it with beans or baking weights. Place it in the oven for 15 minutes. Remove the dish, take out the weights and foil, and bake for another 4-5 minutes until the dough is lightly golden.

Step 4

While the dough is baking, slice the bacon into thin strips and fry in a hot skillet until the pieces are golden brown. Be careful not to overcook them to a crispy texture. Transfer the bacon to paper towels to absorb the excess fat. Grate a quarter of the cheese finely, and dice the remaining cheese into small cubes.

Step 5

Place the cooked bacon and diced cheese at the bottom of the dish lined with dough.

Step 6

In a mixer, whip the sour cream with the heavy cream. In a separate bowl, whisk the eggs and add them to the cream mixture. Season with a pinch of salt and nutmeg. Pour ¾ of the mixture into the mold, transfer it to the oven, and then pour in the remaining mixture. This is to prevent spilling part of the future quiche on the way. Sprinkle with grated cheese and carefully slide the baking tray with the mold into the oven. Reduce the temperature to 190°C (375°F) and bake the quiche for 25 minutes. Remove the quiche from the oven and let it cool for 4-5 minutes. Serve hot from the oven or cold the next day.