Quiche Lorraine

INGREDIENTS

For the whole grain dough
275 g rye flour
75g whole rye flour
300 ml water
7 tbsp or 40 ml vinegar
2 tsp salt
30g yeast

For the topping
200g spring onion
500g onion
125g bacon
50g Serrano ham
1 tsp. caraway

For the egg mass
130g cream
100g sour cream
50g cream cheese
2 eggs
½ tbsp flour
1 tsp vegetable stock
1 tsp italian herbs

PREPERATION

Preparation of whole grain dough
Rye flour should soak 1 hour in luke warm water. Put all ingredients for the whole grain dough in a bowl. Work all this into a smooth dough.
Grease a tray for twelve muffins with oil and fill with the dough (50g).

Preparation of the egg mass
Mix all ingredients for the egg mass in a bowl.

Preparation of the topping
Sauté onions and spring onions, bacon, ham and caraway until firm to bite.
Then pour the egg mass over the content and sprinkle with grated cheese.
Bake in the preheated oven at 180 C, for 15 minutes.