Quiche Lorraine

Ingredients:

Dough

• 1 cup flour
• 0.5 cups unsalted butter, cut into small cubes
• 1 egg
• 60-90 ml of water
• A pinch of salt

Kish

• Butter
• 60 g diced ham
• 60 g Swiss cheese
• 3 eggs
• 2 cups light cream

Preparation:

1. Dough:

   
   Combine flour and salt on the countertop. Add butter and mix into the flour until it forms coarse crumbs. Stir in the egg and water and form the dough into a ball. Sprinkle a little flour on the work surface and let the dough rest for at least 5 minutes.

2. Kish:

   
   Preheat oven to 350°F (175°C). Grease a 9-inch (22 cm) pie pan with butter. Pour the dough into the pan and press it into the bottom and sides with your fingers (use flour to help spread the dough from the center of the pan outward). The dough should extend slightly over the edges of the pan. Bake for 5-10 minutes. Remove from the oven before the dough has compacted (adjust the sides if necessary). Place the ham and cheese in the pan. Meanwhile, in a bowl, beat the eggs and cream with a fork, season with salt and pepper. Pour the egg mixture into the pan and bake for 30 minutes, until the quiche is set in the center. Serve warm, with a side salad, if desired.