Puff pastry pie with bacon Lorraine
6 servings
60 minutes
Lorraine-style puff pastry pie with bacon is a refined dish of French cuisine from the Lorraine region. Its base is crispy puff pastry, a delicate creamy filling with eggs and cheese, fried bacon, and aromatic onions. Historically, this pie is linked to traditional French cuisine and resembles the famous Quiche Lorraine. The flavor of the dish is harmonious: the creamy texture of cream and eggs combines with the smoky saltiness of bacon, the rich sweetness of onions, and a hint of nutmeg's spiciness. It suits both family lunches and festive dinners and pairs wonderfully with white wine or fresh green salad. This pie embodies French culinary art where simple ingredients transform into a sophisticated delicacy.
1
Prepare the chopped puff pastry. Roll the dough into a round flatbread. Firmly place the flatbread in the mold with chilled hands, lifting the edges of the dough. Puncture multiple times with a fork and bake until partially cooked.
- Wheat flour: 200 g
- Butter: 150 g
- Egg yolk: 1 piece
- Water: 2 tablespoons
- Salt: to taste
2
Cut the bacon into small cubes and fry in a pan with a lid.
- Bacon: 250 g
3
Chop the onion into small cubes, add to the bacon, and sauté until translucent.
- Onion: 250 g
4
Mix eggs, cream, grated cheese, and finely chopped green onions, seasoning with salt, pepper, and nutmeg.
- Chicken egg: 4 pieces
- Cream: 125 ml
- Cheese: 200 g
- Spring onion: 1 bunch
- Ground black pepper: to taste
- Nutmeg: to taste
5
Place bacon and onion on the flatbread, pour with egg mixture, and bake in the oven at medium heat.
- Bacon: 250 g
- Onion: 250 g
- Chicken egg: 4 pieces
- Cream: 125 ml
- Cheese: 200 g
- Spring onion: 1 bunch
- Ground black pepper: to taste
- Nutmeg: to taste
