Lorraine Quiche
8 servings
30 minutes
Lorraine quiche is a classic dish of French cuisine from the Lorraine region. Its history began as a peasant pie that combined simple yet hearty ingredients. The crispy pastry forms the base for a delicate creamy filling that harmoniously blends smoked bacon, eggs, and cream. A light hint of nutmeg adds a special sophistication to the flavor. This quiche can be served warm or cold, making it an ideal choice for breakfast, lunch, or festive tables. Its versatility captivates gourmets worldwide — it is delicious on its own but also pairs wonderfully with a light salad or a glass of white wine.
1
For the dough, sift flour and a pinch of salt into a bowl, add 150 grams of chopped butter and mix with your hands until the mixture resembles breadcrumbs. Add the yolk and a bit of cold water, and knead until the dough is uniform. Shape into a ball, wrap in film, and refrigerate for 30 minutes.
- Wheat flour: 220 g
- Butter: 175 g
- Egg yolk: 1 piece
2
Place the dough on a floured surface and roll it out. Preheat the oven to 200 degrees. Place the dough in a 25 cm round deep dish. On top of the dough, place a sheet of parchment and fill it with beans or rice to prevent the dough from rising during baking. Bake in the oven for 10 minutes, then remove the paper with the filling and bake for another 3-5 minutes. Reduce the temperature to 180 degrees.
- Wheat flour: 220 g
3
Melt the remaining butter in a small pan and fry the diced bacon until golden brown. Place on a paper towel.
- Butter: 175 g
- Smoked bacon: 300 g
4
Mix cream and eggs, add nutmeg, salt, and spices. Place bacon on the dough and pour the egg mixture on top. Bake for 30 minutes until done. Leave in the form for 5 minutes and serve.
- Cream: 250 ml
- Chicken egg: 3 pieces
- Nutmeg: to taste