Classic Quiche Lorraine
4 servings
30 minutes
Quiche Lorraine is a true masterpiece of French cuisine, originating from the Lorraine region. This delicate pie with a crispy pastry crust, creamy filling, and savory cured pork pairs perfectly with a glass of white wine and a fresh salad. Its rich flavor is enhanced by high-fat sour cream, caramelized leeks, and aromatic cheese. This quiche is served at both formal dinners and cozy cafes, and its versatility makes it an excellent choice for breakfast, lunch, or dinner. It is easy to prepare, and the result is always impressive: a golden crust, soft texture, and appetizing aroma – the perfect dish for lovers of French gastronomy.
1
Finely chop the pork and the white part of the leek, and sauté in olive oil.
- Dry-cured pork belly (pancetta): 150 g
- Leek: 200 g
- Olive oil: 20 ml
2
Grate the cheese.
- Cheese: 200 g
3
In a bowl, mix sour cream, eggs, salt, pepper, a third of grated cheese, and fried pork.
- Sour cream 42%: 200 g
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Cheese: 200 g
- Dry-cured pork belly (pancetta): 150 g
4
Roll out the dough and place it in a 24 cm diameter mold, poke holes with a fork, and pour in the filling.
- Shortcrust pastry: 250 g
5
Preheat the oven to 180 degrees, sprinkle the pie with the remaining cheese, and bake for half an hour.
- Cheese: 200 g