This classic is simply unbeatable. If you are planning to stock up your freezer, take the quiche out of the oven 5 minutes before the end of the baking time, allow to cool, cut into pieces and freeze in individual servings.
Lynn Lewis and Joachim Wahnschaffe
FOR THE PASTRY
1 2/3 cups (200g) plain flour
125g butter, chopped
1/2 teaspoon salt
1 egg yolk
FOR THE FILLING
2/3 cup (160ml) sour cream
3 eggs and 1 egg yolk
pinch of grated nutmeg
1 cup (150g) sliced ham or bacon
1 1/2 cups (200g) grated emmentaler or Swiss cheese
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Use a 26cm spring-form tin. Grease the base. Place the flour, butter, salt, egg yolk and 2 tablespoons water in a bowl. Knead into a smooth dough. Shape into a ball, wrap in cling wrap and chill for 30 minutes.
Preheat oven to 180 degrees C. Roll dough out on a lightly floured work surface to line the tin; side of pastry case should be about 5 cm high.
Prick pastry base several times with a fork, cover with baking paper and dried beans and bake for 12 minutes. Remove baking paper and dried beans and cook base for a further 45 minutes. Remove from oven; cool slightly.
To make the filling, combine sour cream with eggs, egg yolk, nutmeg, pepper and a little salt.
Cut ham into strips and spread over the pastry base with the cheese. Pour in egg mixture.
Bake for 25–35 minutes. Cover the top with foil if it looks as though it is browning too quickly. Allow quiche to cool in the tin for 5 minutes before serving.
Don't trust allrecipes at all. This is definitely not Quiche Lorraine, which contains no cheese. I hate fake dishonest non-recipes. I said it is hard to make because you won't turn this into Quiche Lorraine. - 15 Oct 2012