Quiche Lorraine with Spinach

Ingredients

• Beef chuck roast 10 oz
• Spinach 5 oz
• Comté Cheese 5 oz
• Carrot 1 piece
• Milk 5 fl oz
• Sour Cream 5 oz
• Nutmeg a pinch
• Wheat Flour 10 oz
• Chicken Egg 4 pieces
• Butter 5 oz
• Whole egg 1 piece
• Water 2 spoons
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the pork belly and carrot into medium cubes. Wash the spinach and chop it roughly. Grate the cheese using a coarse grater.

Step 2

In a hot skillet, lightly sauté the pork belly, then add the sliced carrots and continue to sauté over medium heat until the carrots are tender. Add the spinach, remove from heat, and cover with a lid.

Step 3

Sift the flour, butter, and salt together, then rub them with your hands until crumbly. Add the egg yolk and mix, gradually pouring in cold water (about two tablespoons) and knead thoroughly. Place in the refrigerator for 30 minutes. Roll out the dough and transfer it to a tart pan.

Step 4

In a bowl, mix half of the grated cheese, sour cream, milk, and eggs, seasoning to taste. Mix well. Add the sautéed bacon with carrots and spinach to the bowl, stir again, then pour into the prepared crust. Sprinkle with the remaining cheese and bake at 355°F for thirty minutes.