Quiche Lorraine with sour cream
8 servings
60 minutes
Quiche Lorraine with sour cream is a classic French pie from Lorraine. This airy and tender quiche combines a crispy shortcrust base with a rich creamy-sour filling, complemented by aromatic bacon and Gruyère cheese. It has a rich creamy flavor with subtle smoky notes of bacon and nutty depth of cheese. Perfect for both morning breakfast and an elegant dinner with a glass of white wine. Quiche can be served hot right after cooking, enjoying its soft, almost creamy texture, or chilled when it takes on a denser yet equally refined consistency. In Lorraine, such quiche was traditionally made by peasants and over time became a popular dish in French cuisine adorning restaurant tables and home dinners.
1
Mix flour, chilled butter, yolk, and cold water. You can rub the flour with the butter between your fingers until crumbly, or do it in a food processor.
- Wheat flour: 175 g
- Butter: 100 g
- Egg yolk: 1 piece
- Water: 4 tablespoons
2
Knead the dough on a floured surface and form a ball. Wrap in plastic wrap and let cool for 10-15 minutes. Roll out the dough and place it in the tart pan. Trim excess dough from the edges, leaving a little extra as the dough will shrink during baking.
3
Prick the dough with a fork, leave it in the fridge for 10 minutes. Preheat the oven to 200°C. Cover the chilled dough with foil, shiny side down, fill with beans or baking balls, and bake in the oven for 15 minutes. Remove the form, take out the weight and foil, and bake for another 4-5 minutes until the dough is slightly golden.
4
While the dough is baking, cut the bacon into thin strips and fry in a hot pan until browned. Do not fry them until crispy. Transfer the bacon to paper towels to absorb excess fat. Grate a quarter of the cheese finely and cut the rest into small cubes.
- Bacon: 200 g
- Gruyere cheese: 50 g
- Gruyere cheese: 50 g
5
Place the fried bacon and cheese cubes at the bottom of the dough form.
- Bacon: 200 g
- Gruyere cheese: 50 g
6
In a mixer, whip sour cream with heavy cream. In a separate bowl, beat the eggs and add them to the cream mixture. Season with a pinch of salt and nutmeg. Pour ¾ of the mixture into a mold, transfer it to the oven, and pour in the remaining mixture. This is to avoid spilling part of the future quiche on the way. Sprinkle with grated cheese and carefully insert the tray with the mold. Reduce the temperature to 190°C and bake the quiche for 25 minutes. Remove the quiche from the oven and let it cool for 4-5 minutes. Serve hot from the oven or cold the next day.
- Sour cream: 200 g
- Cream 35%: 200 ml
- Chicken egg: 3 pieces
- Salt: pinch
- Nutmeg: pinch
- Gruyere cheese: 50 g