Quiche Lorraine

  • Servings : 3-4
  • Prep Time : 50m
  • Cook Time : 60m
  • Ready In : 1:50 h

This is a personal favorite.- Chrull


  • 3 deciliters (that's 0.3 liters for confused people) of flour
  • 125 gram of butter
  • 2 table spoons of water
  • ~300g of smoked ham (apparantly the translation of what i'm using is "lightly smoked pork loin")
  • 3 egg
  • 3 deciliters of milk
  • 3-4 deciliters of grated cheese (mild or aged, your choice)
  • ground black pepper
  • paprika (powder/spice)
  • Atleast 1 good cooking beer. I recommend something like a Schwarzbier, like a KruÅ¡ovice Cerne


Step 1

Pour beer into glass.

Step 2

Get a bowl and put flour in there. Take the cold butter and slice it up into smaller pieces and add all of it into the bowl.

Step 3

Stick one hand in there and start working that butter and flour into a dough. Use one hand only cause you are gonna want the other one clean for the beer glass.

Step 4

When it starting to look like a dough you add the water and quickly work it into something that actually is a dough. Put the dought into the pie... tin? Uhm, the thing you are gonna cook the pie in. Use your hand to press the dough to fill the bottom of the thingie and cover the edges. Use a fork to perforate the dough. Let it rest in your fridge for about 15-30 minutes.

Step 5

Get the ham/pork and a grater(? no idea what's it called. I'm gonna call it grater, you can check the pictures) and turn that piece of ham into tiny tiny pieces. The smaller the better. Then do the same thing with a piece cheese.

Step 6

Mix the milk, eggs and some ground black pepper and about a teaspoon of paprika in a bowl.

Step 7

Heat up the oven to 200 degrees Celsius. Leave the dough in there for about 10 minutes.

Step 8

Get the dough out and put the ham and cheese in there. Mix it up abit so you don't end up with one layer of cheese and one layer of ham. Add the milk and egg mix ontop of that. Put the whole thing in the oven, 200 degrees C for about 25-35 minutes.

Step 9

Serve with a nice salad and have a nice Blonde Belgian to it, like a La Chouffe or Tripel Karmeliet.

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