Quiche Lorraine - Lothringer Käsetorte
Served with simple green salad.
Ingredients for 2
- 100 g Flour (full sight)
- 50 g Butter or Margarine
- 2 ½ tbsp Water
- 100 g Ham (alternatively cooked ham)
- 2 Eggs
- ⅛ l cream
- 63 Gouda cheese, shredded
- Salt and pepper, to taste
- For the Baking Tin: More Butter and Flour
Side: Simple green salad
- 3 oz spring mix
- ½ cucumber
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
Instructions
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Spread some butter on a 26cm Ø or two smaller baking tins and cover it with flour
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Sieve the flour, mingle the butter/margarine in small flakes.
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Form a depression in the middle of the flour and add spoons of water.
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Mix all ingredients by hand until the dough becomes a homogenious mass.
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Wrap the dough in aluminium foil and let it rest in the fridge for two hours (around 4 °C).
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Preheat the oven at 200°C.
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Spread the dough on a flour-covered surface. Roll it until it has a thickness of around 4mm. Form a crust on the sides.
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Use a fork to prick the dough for a more thorough heat penetration.
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Cut the ham in slices and distribute them evenly on the dough.
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Divide the yolk from the egg white.
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Whisk the yolk with cream.
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Add the grinded cheese.
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Whisk the egg white until it becomes foamy. Add it to the yolk-pepper-salt-cheese mixture.
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Cover the ham in the baking tin with the mixture. Equalize the surface.
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Bake the Quiche in the oven on the middle rail for 30 minutes.
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Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.
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After baking leave it to rest for a few minutes, then serve while it's still warm.