Quiche Lorraine

For the Quiche Lorraine, knead flour, salt and the cubed cold butter with 1-2 tablespoons of cold water to form a shortcrust pastry. Shape the finished dough into a ball and refrigerate, wrapped in plastic wrap.

After at least half an hour of refrigeration, knead the dough and roll it out to the right size so that it fits into the springform (24 cm) or quiche pan (including raising the edges).

Line the greased springform or quiche pan with the dough and bake blind in a preheated oven at 220 °C for 10 minutes.

For the filling, dice the ham, fry it over low heat in a little butter (or even herb butter) and then lift it out of the fat. Finely dice the red onion and sauté in the drippings until translucent.

Finely chop the spring onions and also sauté briefly. Grate the cheese and put aside. Cut the chives into fine rolls. Whisk together the Soy Cuisine, milk, egg and egg yolk, a little salt, pepper, nutmeg and chives in a bowl.

Take the short pastry out of the oven and let it cool down a bit. Spread ham cubes, onions and coarsely grated cheese on the dough and pour the glaze well distributed over it.

Bake at 200 °C for another 25-30 minutes, at 30 minutes the quiche will be really nice and golden.

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