Quiche Lorraine à La Sophie

Make something good.

1. 01

   Take your prerolled pastry out of the fridge & out of the package.

2. 02

   Roll it all out. Take your pie dish. Line with bakingpaper. Place the pastry into the piedish. Use a fork & prik the base on several places. Place baking paper onto the pastry. Fill with uncooked beans, rice or ceramic beans & place into an oven. Bake the pastry blind for about 15 minutes on 140° C. The pastry has to be crunchy. I added a few minutes extra. Take it out of the oven. Take away the baking paper with the beans in it. Let it cool off . I prepared this an hour before putting the filling in it.

3. 03

   Take your cleaned leeks & cut up into little pieces. Take a large cooking pot & add some baking margarine. Heat up on medium high. When hot & sizzling, add the cut up leeks & fry until soft & tender. This took about 8 to 10 minutes. In the beginning, I added a bit of hot water & put the lid on so that the leeks were almost steamed. Then, I take the lid off. When they are ready, the water will be evaporated. I added some grinds of black pepper & just a bit of crushed sea salt. I didn't add too much salt because the bacon is allready salted!

4. 04

   When done, put aside with the lid on. Turn the heat off.

5. 05

   At the same time, heat a large non stick pan on a high heat. Add a bit of baking margarine & heat up. When hot, add the smoked bacon pieces. Fry until crisped up & ready. Turn the heat of. Drain on a plate with 2 layers of kitchen paper. Then, drain again with a layer of kitchen paper.

6. 06

   Set aside.

7. 07

   When you are preparing to have dinner, start preparing the filling. Take a large bowl & break the eggs 1 for 1 into the bowl. Then, loosen the eggs with a fork. So, that the white parts & the egg yolks are well combined. Now, add the soy cream. Miw well. Now, add 1/2 of the grated Gruyère cheese. Mix well with the fork or with a spoon.

8. 08

   Take another large bowl & place the bacon pieces together with the leeks. Mix well. Now add the other part of the grated Gruyère cheese. Mix well.

9. 09

   Take a large bakingtray out of the oven. Preheat the oven to 200°C. for about 10 minutes.

10. 10

    Now add the 2 bowls together & mix well. This is all of the filling combined together. Some times , I add a few grinds of black pepper. It has to taste fabulous!!

11. 11

    Now, place the filled quiche onto the baking try. Place into the center of the oven & bake for about 35 to 45 minutes until a skewer inserted into the middle, comes out clean.

12. 12

    The first 10 minutes, the oven temperature will be 200°C. After 10 minutes, reduce the temperature to 170 °C. After 15 minutes in total, I open the oven door, & I turn the quiche because the crust can so be evenly browned on all sides.

13. 13

    When ready, a bit brown on top, ready & set, take it out of the oven. Let it cool down a bit. Take it out of the piedish. Place onto a serving plate & cut into 2 pieces.

14. 14

    Take your dressing out of the fridge & shake the jampot up & down to let the ingredients mingle together. Take your salad, tomatoes & cucumber slices & place on the plate. Beside it, place a large piece of the quiche. Drizzle some of the dressing over it & enjoy!!

15. 15

    This is lovely enjoyed with a glass of white wine, like the Spanish wine: Rias Baixas, Miudiño, Albariño 2008.