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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 😉 !
Preparation time: 20 min, Cooking time: 50 min, Refrigeration time: 2h
- 250g flour
- 125g butter
- pinch of salt
- 1 egg
- 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
- 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.
- In a bowl, mix the cream, eggs, 50g cheddar (30g for light version) and pepper. (2)
- 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!