Quiche Lorraine with fresh herbs

Preparation

• Cover the diced cheese with wine and leave to infuse for about five hours.
• To make the dough, roughly mix the flour, salt and butter with your fingers, form a well and crack in the egg. Now quickly knead everything into a smooth dough. If the dough does not thicken, add 1 or 2 tablespoons of ice water. Wrap the dough in cling film and leave to rest in the fridge for at least 1 hour.
• Roll out the pastry so that it covers the tin plus the edge. Prick the base several times with a fork. Place a sheet of baking paper on top of the pastry and then fill the tin with dry pulses (e.g. beans, lentils or rice) or blind baking balls and blind bake at 190 °C top/bottom heat for 15 minutes. Carefully remove the baking paper including the filling and set the pre-baked dough to one side.
• Foam the butter in a wide pan and carefully fry the bacon until light brown. Add the leek and season with salt and pepper. Sweat over a low heat until it collapses. It should not take on any color, still have a bite, but no longer be raw. Pour in the whipped cream and bring to the boil once. Remove the pan from the heat and allow the leeks to cool.
• When it is only lukewarm, stir in the eggs and chopped chives. Season to taste again and fill into the mold with the pre-baked shortcrust pastry.
• Strain the cheese pieces and spread evenly over the filling.
• Bake in a preheated oven at 160 °C top/bottom heat for 15 minutes, then reduce the heat to 135 °C and bake for a further 10 minutes. The filling should wobble loosely, but no longer be runny. Leave the quiche in the switched-off oven until the filling has set. Sprinkle with the chive blossoms.

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