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Quiche Lorraine

Quiche Lorraine

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Quiche Lorraine

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
1

Quiche Lorraine

6 serves

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

Pastry

Ingredients

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

Cream

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

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 Lorraine
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)
Quiche Lorraine
3

Quiche Lorraine

  • 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)
Quiche Lorraine
5
  • Pour the cream gently on the bacon and sprinkle the cheddar leftover. (6)
Quiche Lorraine
6
  • Bake for 30 minutes or until golden brown. (7)
Quiche Lorraine
7

You can serve the quiche lorraine with a big salad.

Quiche Lorraine

 

YUM! YUM! YUM!




Références:

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

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