Quiche Lorraine with Nutmeg

8 servings

120 minutes

Quiche Lorraine with nutmeg is a true embodiment of French culinary sophistication. This famous pie with a rich creamy-egg filling and crispy shortcrust pastry originates from the Lorraine region and has become a symbol of French cuisine. Nutmeg adds a subtle spicy note, enhancing the creaminess and rich flavor of crispy bacon. Served warm or chilled, quiche is perfect for both a cozy home dinner and an elegant aperitif. Its simplicity makes it accessible even for beginner cooks, while the combination of ingredients is truly versatile. Enjoy every bite of this culinary masterpiece that blends tradition and modernity!

Energy value per serving

• Calories: 524
• Proteins: 15.4g
• Fats: 41.4g
• Carbohydrates: 22.2g

Ingredients

• Wheat flour: 220 g
• Unsalted butter: 150 g
• Egg yolk: 1 pc
• Butter: 25 g
• Bacon: 300 g
• Cream: 250 ml
• Chicken egg: 3 pc
• Ground nutmeg: to taste
• Salt: to taste

Cooking steps

1. Mix a pinch of salt and sifted flour in a bowl, add unsalted butter and rub until the mixture turns into crumbs. Add the yolk and a bit of cold water, stir with a spatula until the dough starts to come together. Gather the dough with your hands and roll it into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

   Required ingredients:

   • Salt:  to taste
   • Wheat flour: 220 g
   • Unsalted butter: 150 g
   • Egg yolk: 1 piece

2. Dust the table with flour and roll out the dough on it. Preheat the oven to 200°C. Cut out a circle of dough with a diameter of 25 cm and place it in a fluted tart pan with a removable bottom. Cover the dough with crumpled parchment paper and place baking balls on top (you can use dried beans or rice instead). Bake for 10 minutes. Then remove the balls and paper and bake for another 3–5 minutes — the dough should be slightly baked but retain a pale color. Reduce the temperature to 180°C.

   Required ingredients:

   • Wheat flour: 220 g

3. Melt butter in a small pan and fry the bacon until golden brown. Place on paper towels and blot.

   Required ingredients:

   • Butter: 25 g
   • Bacon: 300 g

4. Mix the cream and eggs. Add ground nutmeg and salt to taste. Arrange the bacon on the resulting crust and pour the egg mixture over it. Bake for 30 minutes - or until the filling is set. Leave in the pan for 5 minutes before serving.

   Required ingredients:

   • Cream: 250 ml
   • Chicken egg: 3 pieces
   • Ground nutmeg:  to taste
   • Salt:  to taste