Quiche Lorraine

l Switch language for recipe in French l

The Quiche Lorraine is the most popular french savoury pies, coming from the region “Lorraine”, it has become a national reference. This quiche is also highly appreciated overseas. I have noticed this when my Australian friends tasted the pie! Meesha & Laura this recipe is for you 😉 !

Quiche Lorraine

6 serves

Preparation time: 20 min, Cooking time: 50 min, Refrigeration time: 2h

Pastry

[ingredients title=”Ingredients”]

• 250g flour
• 125g butter
• pinch of salt
• 1 egg
• water

[/ingredients]

Cream

[ingredients title=”Ingredients”]

• 200g smoked bacon (low fat bacon to lighten the recipe)
• 300ml heavy crème fraiche (low fat crème fraiche to lighten the recipe). I used the Bulla crème fraiche, The Bulla cooking cream is also OK.
• Pepper (avoid salt, the bacon is already salty)
• 100g cheddar (60g to lighten the recipe). Emmenthal is the real ingredient but you will have difficulties to find it!
• 4 eggs

[/ingredients]

PREPARATION

Pastry

• In a bowl, mix with your fingers, the flour with the diced butter, the egg and the salt. Add a bit of water just to moisten the dough. (1)
• Form a ball with the dough,wrap it in a plastic wrap and refrigerate 1-2 hours before use.

Cream

• In a bowl, mix the cream, eggs, 50g cheddar (30g for light version) and pepper. (2)

Quiche

• Preheat the oven to 200°C.
• Roll out the dough to 4 to 5 mm layer. Butter a pie dish and garnish with the dough. (3 & 4)

• Bake the dough for 15 to 20 minutes after having placed dried beans on a parchment paper.
• Remove the dough from the oven and remove the beans.
• Spread the bacon on the pastry. (5)

• Pour the cream gently on the bacon and sprinkle the cheddar leftover. (6)

• Bake for 30 minutes or until golden brown. (7)

You can serve the quiche lorraine with a big salad.

 

YUM! YUM! YUM!

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Références:

https://fr.wikipedia.org/wiki/Quiche_lorraine