Iris Wolf - Demuth

Iris has been with BLUE for 11 years and has grown with the company, moving through various positions. She says she particularly enjoys working with international clients and values the many experiences one gathers – on a personal, culinary and cultural level.
Iris loves cooking and baking. Being a working mum, she has noticed that her priorities have changed: Food needs to appeal to children as well as adults, needs to be easy to prepare in advance and it is always good if the list of ingredients is not too long or it is even things that are normally in the cupboard anyway. If you are in a hurry, this quiche can easily also be made with bought pastry.

QUICHE LORRAINE
For the pastry:
200g flour
1 egg
1 pinch of salt
120g butter, softened, cut into small pieces

For the filling:
200g smoked bacon
2 tbsp butter
1 large onion
4 eggs
400g single cream
Seasoning: salt, pepper, nutmeg, ¼ tsp fennels seads to taste

For the pastry:
Sift the flour into a bowl and make a well in the middle. Add egg, salt and butter.
Knead into a smooth pastry quickly (do not over-knead!), wrap in foil and chill for 1 hour.

For the filling:
Cut the bacon into thin strips and fry in the butter. Chop the onion and sauté in the bacon fat until translucent.
Whisk together the eggs and cream and season well.

Roll out the pastry about 3mm thick and place in a greased tarte dish bringing the pastry up the sides. Prick the base with a fork several times, scatter the bacon on the pastry and bake in a pre-heated oven at 230°C for 10 minutes.
Scatter onions over the bacon and pour over the egg and cream mixture.
Bake for a further 25-30 minutes at 220°C.
Serve with your favorite kind of salad.