Quiche Lorraine

Ingredients
- 100 g Gruyere cheese, cut into pieces

Pastry
- 150 g flour
- 75 g butter, cut into pieces ，
- 1/2 tsp salt
- 50 g water

Topping
- 250 g water
- 200 g bacon cubes
- 30 g flour
- 30 g butter
- 250 g milk
- 1 pinch nutmeg 1
- 1/2 tsp salt
- 2 pinches pepper 2
- 3 eggs 3
- 2 tbsp crème fraiche 2

Step 1
Place Gruyere cheese into mixing bowl,
S1 7000RPM20S，S2
grate 20 sec/speed 7. Transfer into a bowl and set aside.

Step 2
Place all ingredients for the pastry into mixing jar;
S1, kneading program, S2;

Step 3
then remove from mixing bowl and form it into a ball.

Step 4
Roll out pastry to 2 mm thick and place in a buttered and floured quiche form. Preheat oven to 180°C.

Step 5
Place water into mixing bowl，
S1,100C，5M  ;  S1 , REV 50RPM 100C,  S2;

Step 6
Add bacon cubes, after 1 minute, Drain bacon cubes in simmering basket and set aside.

Step 7
Prick pastry in the quiche form with a fork, cover with baking paper, scatter dried peas over the baking paper and bake in the oven for 15 minutes at 180°C.

Step 8
Place flour, butter, milk, nutmeg, salt and pepper into mixing jar,
S1,350 RPM, 90C, 4M；

Step 9
add eggs, crème fraîche and grated Gruyere cheese through opening in mixing bowl lid.
S1,300PRM 2M, S3;

Step 10
Remove dried peas and baking paper from pre-baked pastry, sprinkle bacon cubes over it and cover with the milk mixture. Bake quiche in the oven for 30-35 minutes at 180°C. Cut into pieces and serve warm.