Quiche Lorraine

Ingredients

For 2 pies in a 17 cm round tin:

For the quiche:

• 300 g Zaharoplastikis flour
• 4 g salt
• 225 g butter 82%
• 50 g water

For the filling:

• 200 g cream 35%
• 50 g milk
• 20 g egg yolk
• 125 g eggs
• 100 g Mozzarella cheese, grated
• 50 g Regato cheese, grated
• 100 g smoked ham (sliced)
• 1 pinch of pepper
• 1 pinch of nutmeg
• dill, finely chopped

INSTRUCTIONS

1.  For the quiche, combine all ingredients together in the mixer, except for the water, on the 2nd speed, and process until the mix binds. Next, lower to the 1st speed, adding the water, and mix until the pastry does not stick to the sides
2. Refrigerate the pastry for at least one hour.
3. With a rolling pin, roll out the pastry and put it in a tin, piercing the top at various points, line the top of the pastry with plastic wrap and fill with dry beans.
4. Bake at 160°C, for 20 minutes.
5. For the filling, mix all ingredients together with a whisk.
6. Spread the filling on the pies and bake at 160°C for 35-40 minutes. Cool for at least 2 hours before slicing.