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MARTIN DOERING

QUICHE LORRAINE
INGREDIENTS
  • 250g light wheat flour
  • 100g butter
  • 4 eggs
  • 250g lean bacon
  • 2-3 onions, depending on the size
  • 2 cloves ogarlic
  • ¼ litre cream
  • 150g Swiss Emmental or Gruyère
  • 2 x ½ tsp salt
  • 1 tbsp black pepper
  • 1 handful of parsley
Variations: 
1 pinch of nutmeg or chilli
1 onion less, and use 120g spring onions or leek  instead. If you use leek, blanch it briefly before use.
METHOD
Preparation - Dough
​Soften the butter and cut into flakes. Knead a short-crust pastry from the flour, butter, ½ teaspoon salt, 1 egg and 4 tablespoons cold water (be careful with the water: the dough must be homogeneous and not sticky). Shape the mixture into a ball, wrap in cling film and place in the fridge for at least 1 hour.
Preparation - Quiche
  1. Preheat the oven to 220 °C top/bottom heat. While the oven is heating up: Wash the parsley, pluck off the leaves and leave to dry. Finely dice the bacon, peel and dice the onions and set everything to one side.
  2. Knead the dough briefly with your hands, press flat and line a springform pan (Ø 28 cm) greased with butter. Raise the sides by approx. 2.5 cm.
  3. To make the base crumbly, it should be pre-baked. To do this, prick it a few times with a fork and bake in the middle of the oven for approx. 8 minutes until the base starts to brown slightly.
  4. Meanwhile, finely grate the cheese, finely chop the parsley, crush the garlic and mix with the cream and the remaining
  5. 3 eggs, season with pepper and salt (depending on how spicy the bacon is – approx. ½ teaspoon, probably a bit more).
  6. Remove the tin with the pre-baked mixture and heat the oven to 250 °C top/bottom heat. Spread the bacon and onion mixture over the base and pour the egg cream over it.
  7. Bake the quiche on the middle shelf for about 14-15 minutes until the cream and cheese layer is brown.
Quiche Lorraine tastes best lukewarm. It goes well with a mixed or leaf salad.
Picture
Martin Doering and his wife, Jenny
Martin Doering started to build one of the world's largest websites about organs 20 years ago, and it now provides more than 7,700 stoplists, 31,200 photos and 11,400 organ music titles for download. He has also made a name for himself as an organ and church photographer, particularly because of his breakneck perspectives.

When he is not buzzing around in churches or organs somewhere in the world, he lives in the northwest of Berlin (Germany) and plays the organ as a substitute in various parishes.

In his main job, he is a trainer, software developer and author. He is passionate about cooking and eating and presents one of his favorite creations here.

You can find out more on his website
Picture
Martin photographing the Seifert organ in St Matthias, Berlin
Below is a tiny excerpt from his photo gallery (click on the image to visit the English version of his organ website):
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