Quiche Lorraine

Whoa ! best breakfast meal ever right here. Quiche lorraine is classic quiche made with bacon, I mean what else do you need really ? with this quiche though I will add mushrooms and scallions in addition, but you can use and try any array of vegetables you want - spinach and cheese, red peppers and arugula, tomato and basil, sundried tomatoes and olives, various onions and cheese, zucchini and mint...its endless, just be creative. serve with some homemade frites or a nice arugula salad dressed with oil and lemon. Classic brunch straight up and down. Also goes nice with a bloody mary, just a p.s.

Serves: 6

Ingredients

2 1/4 cup of flour

1/2 cup of salted butter

2-3 tbsp water

Filling:

2 eggs

2 yolks

1 cup creme fraiche

1/2 package of bacon

handfull of cleaned and small chopped mushrooms - chefs choice

5 scallions thinly chopped

salt and pepper

Preparation

pastry method :

• add to flour, the room temperature butter and a bit of water to combine
• knead into dough and make patties. Cover in saran wrap and refridgerate for an hour
• take out and roll out like a pizza crust. Fit into tart pan and cool again for 15 minutes
• remove and bake for 12 minutes

filling method :

• beat eggs, yolks and creme fraiche together
• cook bacon and mushrooms and scatter them into the bottom of the cooked pastry
• pour in egg mixture, dont forget to season with salt and pepper
• bake at 325 for 25 minutes. Let cool for 10 minutes to firm up
• serve with frites or salad. Garnish with a touch of goat cheese if desired on top