Quiche Lorraine

Vor dem Backen. / Prior to baking.

Zutaten / Ingredients:

Fuer den Teig / For the dough:

200g Mehl / Flour

3 EL kaltes Wasser / 3 tablespoons cold water

1/2 gestrichener TL Salz / 1/2 teaspoon of salt

150g Butter / Margarine

Den Teig 30-40 Minuten ruhen lassen. / Let the dough rest in the fridge for 30-40 minutes.

Fuer den Belag / For the filling:

150g Schinkenspeck / Bacon

250g Emmentaler

1/8 l saure Sahne / 125 ml light cream

4 Eier / Eggs

3 EL gehackte Petersilie / a handfull of fresh parsley

1 gestr. TL Edelsuesspaprika / 1 teaspoon of paprika spice

Fuer 35-45 Min. bei 210-220 C backen. / Bake for 35-45 min at 210-220 C or 410-428 Fahrenheit.