Quiche Lorraine with Bacon
4 servings
55 minutes
Quiche Lorraine with bacon is a classic dish of French cuisine that originated in the Lorraine region. This exquisite pie, enriched with a crispy puff pastry base, has a delicate texture and rich flavor. The creamy filling of eggs, sour cream, and aromatic Emmental cheese harmoniously combines with fried pieces of bacon, creating a delightful blend of salty and creamy notes. The golden crust of the quiche gives it an appetizing appearance, while the subtle aroma of freshly ground pepper reveals the depth of flavor. Quiche can be served warm or cold, making it a versatile dish for breakfast, lunch, or dinner. The magnificent combination of textures and flavors turns it into a favorite treat perfectly suited for both cozy family dinners and festive occasions.
1
Dust the baking pan with flour. Place the dough in the pan so that it fits snugly against the walls and bottom. Trim the excess dough hanging over the edge with a knife.
- Puff pastry: 300 g
2
Pierce the dough several times at the bottom of the mold. Start preheating the oven to 210 degrees (thermostat 7). In a mixer or bowl, place the eggs, sour cream, grated cheese, salt, and pepper. Mix with a mixer.
- Chicken egg: 4 pieces
- Sour cream: 200 g
- Grated Emmental cheese: 100 g
- Salt: pinch
- Freshly ground black pepper: pinch
3
Fry the chopped bacon in a pan and let it cool. Then place the fried pieces at the bottom of the dough. Pour the mixer contents up to the middle of the edges of the mold.
- Bacon: 200 g
4
Place in the oven for 30 minutes. The top should brown. The filling should resemble an omelet in consistency. The quiche will rise slightly due to the cheese. Serve cold, warm, or hot.
