Quiche Lorraine

For the quiche lorraine, knead a smooth dough from flour, eggs, butter and salt. Refrigerate the dough for 1/2 hour. Prepare all the ingredients for the topping, dice the bacon, finely chop the onion, cut the leek into fine rings.

Fry the bacon in a pan, add the leek rings and diced onion and fry. Season with salt and pepper. Mix the eggs, cream, crème fraiche and grated Parmesan, season with salt and pepper.

Roll out the dough to the size of a tart pan and place in a greased tart pan. Prick the bottom several times with a fork. Place a sheet of baking paper on top of the dough and sprinkle with the dried lentils.

Pre-bake the dough in the preheated oven (180°) for about 15 minutes. Remove the lentils and the release paper, pour in the topping and pour the top parmesan mixture over it. Continue baking the quiche lorraine for about 30 minutes.

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