Quiche lorraine

Ingredients

Preparation

Put the Foodservice Mix in a bowl with the salt and the butter cut into pieces. Rub the fat into the flour using the fingertips until the mixture resembles coarse breadcrumbs. Slowly add cold water and work the dough until the liquid is completely absorbed. The dough should be firm and compact. Form it into a ball, wrap in cling film and leave to rest in the refrigerator for 30 minutes.

Julienne the onion and saute in a large frying pan with a drizzle of olive oil over a low heat. Add a very little water, cover and cook for 10 minutes. Brown the pancetta in a separate pan. Coarsely grate the cheese.

Whisk the eggs in a bowl and add the parmesan, milk and cream, season with salt and pepper and mix. When the dough has chilled, roll out on a floured board to a thickness of 3-4 mm. Dust the surface of the pastry with a little Foodservice Mix, roll it over the rolling pin and unroll over the pastry tin. Press the dough into the tin and trim the excess with a knife. Prick the base with a fork and cover with ¾ of the grated cheese, pancetta, onion, and the mixture of egg, milk and cream. Sprinkle with the remaining cheese and bake in a preheated oven at 165°C for 30 minutes.