Quiche Lorraine with Bacon and Cheese Recipe
Quiche Lorraine is a savory tart from Lorraine that the French often eat for lunch with a simple salad. A shortcrust pastry, salty bacon, and a delicate egg-and-cream filling create something between an omelet and a tart. It’s a great way to feed several people from one dish without standing at the stove for hours.
France
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌙
Supper
🌿
Mild
Salty
Umami
Creamy
Warming
Filling
Prep Time
30 min
Cook Time
40 min
Total Time
70 min
Servings
6
Ingredients
- wheat flour - 220 g
- butter cold, straight from the fridge - 120 g
- egg - 4 piece
- cream 30–36% fat - 250 ml
- bacon smoked, diced - 150 g
- yellow cheese hard, melts well, grated - 120 g
- salt to taste, carefully, because the bacon and cheese are salty
- black pepper freshly ground, to taste
- water cold, for the dough - 2 tablespoon
- nutmeg optional - 0.25 teaspoon
Main Ingredient:
bacon
Preparation
- Put the flour into a bowl, add the cold butter cut into cubes and a pinch of salt. Rub with your fingers until you get fine crumbs resembling wet sand.
- Add 1 egg and 2 tablespoons of very cold water, quickly knead the dough into a ball, flatten into a disc, wrap in cling film and place in the fridge for 20–30 minutes.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a tart tin about 24 cm in diameter with butter.
- In a dry frying pan, fry the bacon for 5–7 minutes over medium heat until the fat renders and the cubes are lightly browned. Set aside; you can pour off any excess fat.
- Roll out the chilled dough into a circle slightly larger than the tin, transfer it to the tin, press it into the base and sides, and trim the excess. Prick the base all over with a fork.
- Place baking paper on the dough, pour in dried beans or rice as weights and bake for 12 minutes. Then remove the paper with the weights and bake for another 5 minutes, until the pastry is lightly golden.
- In a bowl, beat 3 eggs with the cream, add the grated cheese, fried bacon, a pinch of salt, pepper, and nutmeg. Mix until the filling is uniform.
- Pour the filling onto the pre-baked crust and smooth the surface. Place in the oven and bake for 20–25 minutes, until the center is set and the top has risen slightly and is lightly browned.
- Remove the quiche from the oven and leave it to rest for 10–15 minutes so the filling can firm up slightly. Serve warm or at room temperature, cut into wedges.
Storage
In fridge:
3 days
Freezing:
Yes
Przechowuj w lodówce, szczelnie przykryte. Podgrzewaj w piekarniku 10–15 minut w 160°C. Możesz zamrozić pojedyncze kawałki do 2 miesięcy, rozmrażaj w lodówce przez noc.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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