Quiche Lorraine

Pie Base 

• Combine all ingredients and mix on medium speed for 3 minutes. 
• Then thin and mold a 16cm ring, and bake at 160ºC for 25 minutes.

Quiche Sauce

• Stir in egg, yolk, salt, pepper and nutmeg (using a balloon whisk).
• Then add Festipak and whole milk and stir again until well combined.

Topping : Cut the bacon and cheese into squares.

Finishing

• Sprinkle the smoke beef and cheese on top of the pre-baked pie. 
• Then pour the Quiche sauce over the pie that has been sprinkled with smoke beef and cheese, bake at 160°C for 30 minutes (until cooked).