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Kyriaki
Quiche lorraine (savory bacon pie)
Quiche lorraine with bacon and crème fraîche.
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Ingredients
Directions
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Sift the flour and salt over a bowl. Cut the butter into cubes and knead with cold fingers through the flour.
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Carefully add the water. Form the dough into a ball and leave to rest for at least 2 hours.
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Bring water to the boil in a saucepan and blanch the bacon for 2 minutes in the water.
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Preheat the oven to 225 ºC.
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Roll out the dough into a piece of about 26 cm. Grease the shape in a coated with the dough.
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Divide the bacon strips over the bottom. Beat the egg and crème fraiche together. Season with salt and pepper and pour into the mold.
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Bake the quiche in the middle of the oven for about 25 minutes. Turn the temperature back to 180 ºC. Fry the quiche for another 25 minutes.
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Nutrition
1.125Calories
Sodium0% DV2.875mg
Fat134% DV87g
Protein56% DV28g
Carbs17% DV52g
Fiber32% DV8g
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