2025 Weissweincuvée dry

Ingredients

• 250 gall-purpose flour (Type 405)
• 125 gcold butter
• 1 pieceegg (size M) for the dough
• 1 pinchsalt
• 150 gsmoked slab bacon
• 2 stalksleek (white part only)
• 3 pieceseggs (size M) for the custard
• 200 gCrème fraîche
• 100 mlheavy cream
• 100 ggrated Gruyère cheese
• 1 pinchnutmeg
• 1 pinchblack pepper

Preparation

1. 1Quickly knead the flour, chilled butter flakes, one egg, and a pinch of salt together to form a smooth shortcrust dough.
2. 2Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
3. 3In the meantime, clean the leeks, slice them into fine rings, and dice the bacon into small cubes.
4. 4Render the bacon in a pan without adding fat, add the leeks, and sauté both over medium heat for about 5 minutes.
5. 5Preheat the oven to 180°C (350°F) using top/bottom heat and lightly grease a quiche pan.
6. 6Roll out the chilled dough on a floured work surface and use it to line the pan, pressing firmly against the sides to create a high rim.
7. 7Whisk together the eggs, Crème fraîche, and heavy cream until smooth, then season generously with freshly grated nutmeg and pepper.
8. 8Distribute the leek-bacon mixture evenly over the base, sprinkle with the cheese, and pour the egg-cream mixture over the top.
9. 9Bake the quiche on the bottom rack of the oven for about 35-40 minutes until the surface is golden brown and the filling is set.