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Quiche Lorraine


Knead a dough from all the ingredients. Form a ball that is left to cool for 30 minutes.

Remove the dough from the refrigerator and spread a round sheet. Place it in the shape of a tart greased with butter and sprinkled with flour. The sheet should be large enough to cover the walls of the form. The amount of dough is perfect for a shape with a diameter of 26 cm. Place a baking paper on top of the dough on which to sprinkle beans so that they do not swell when baking. Put the dough in the oven for 10 minutes, then remove the paper with beans. Meanwhile prepare the filling: Mix the urda with sour cream, whipped cream, eggs, cheese and season with salt and pepper, until you get a homogeneous cream. Cut the bacon into suitable pieces and place it in the pan with a little oil until it becomes brown and crispy, then put in the tray half the amount of bacon and pour over it the cheese composition, then sprinkle over the rest of the bacon.

The tart will bake in the oven for another 35-40 minutes, until the filling is baked and has a golden color. Let it cool a bit before removing it from the pan. Serve hot or at room temperature, with lettuce.


Cooking recipe to prepare a traditional Lorraine quiche, explained step by step.

Preparation time 25 minutes

Cooking time 50 minutes

Total time 1 hour 15 minutes

Ingredients

Here is the list of ingredients needed for this easy Lorraine quiche

  • 4 eggs.
  • 250 milliliters of fresh cream for a thick quiche lorraine, avoid taking too much fresh cream.
  • 75 milliliters of milk
  • 200 grams of bacon or matches or bacon.
  • A spoonful of butter
  • Salt and pepper to taste
  • Broken dough

Instructions

The preparation of the original Lorraine quiche

The pasta

Preheat the oven to 185 ° C, preferably with rotating heat.

Flour a table, to spread the quiche dough, using a rolling pin.

Then place the dough on a quiche pan and apply the necessary pressure to fit its shape.

Then, cut the leftover dough longer than the edge of the pan, if so.

Bake the container with the dough for 15 minutes.

Once the time has elapsed, take the dough out of the oven.

The mixture

To make the most of the time, prepare the mixture for your quiche, when the dough is baking.

First, cut the bacon into small cubes (if you have chosen matches or bacon already cut, so there is nothing to do = Small coffee break).

Then heat a saucepan.

Then fry the bacon. The idea is to get a soft, not crispy texture (the natural fat in the meat should be enough to fry it, without the need to add other fats).

While the bacon is cooking, beat the eggs in a bowl. Then add the milk and cream. Season with salt and pepper.

Remove the bacon from its pan and "dry" it with sheets of paper towels.

The final keys

After removing the broken dough from the oven, pour half of the bacon, covering the bottom. Do not turn off the oven.

Then cover the bacon with the egg, cream and milk mixture.

Then pour in what is left of the bacon.

So, bake it all. Bake your quiche for about 30 minutes, or until the surface turns golden. I know, it's not quite a quick quiche, but believe me, it's a good investment of time.

Take your quiche lorraine out of the oven. You can serve it still hot, or wait for it to cool.

Remarks

Note: If your dough is homemade, use an egg to "paint" it with a brush, when you take it out of the oven. Then bake it for another five minutes.

Keep in mind that a quiche with a broken dough bought at the supermarket will be correct. But with homemade dough, you will get a perfect Lorraine quiche, and really, it's not a difficult preparation to make.

Tips for a perfect Lorraine quiche

  • You can make mini quiches, if you have small mussels. Cooking Lorraine quiche in this way is highly recommended for children.
  • Dare not to keep the traditional Lorraine quiche, adding a nice amount of grated cheese. The result will be sublime. Other ideas include making a Lorraine quiche with mushrooms, adding corn and grated cheese, or pieces of cheese that taste great.
  • A vegetable quiche can simplify your life if you are a vegetarian, or if you are going to have dinner for vegetarian friends.
  • You can store your quiche in the fridge and it will be delicious the next day, but there is no substitute for a fresh quiche.
  • Recommendation: Add a pinch of nutmeg to the recipe, in the style of a béchamel sauce.
  • For a lighter version of the Lorraine quiche recipe, you can use turkey ham instead of bacon or bacon.
  • If you are not going to serve the quiche in the same container used to cook the dough, it is best to unmold it before adding the mixture inside.

This dish is perfect for aperitifs. Also, I like that it allows you to invent lots of versions and have a new version every day, or your own secret homemade quiche recipe.

And I have yet another piece of information. If you like historic cuisine, consider cooking a 16th-century dish. That said, here is the best Lorraine quiche recipe.

Fancy another easy recipe? We recommend our cheese and ham quiche recipe or our delicious scrambled egg recipe.


Recipe Summary

  • 4 slices bacon
  • 1 (9 inch) frozen deep dish pie crust, thawed
  • ½ cup diced white onion
  • 1 clove garlic, minced
  • 1 cup half-and-half
  • ½ cup sour cream
  • 4 large eggs, beaten
  • ½ cup shredded Swiss cheese
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cayenne pepper teaspoon
  • ¼ cup chopped fresh parsley

Preheat oven to 425 degrees F (220 degrees C).

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels crumble. Reserve about 2 tablespoons bacon drippings in the skillet.

Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.

Place thawed pie crust in a pie dish prick holes in the bottom and sides of crust using a fork.

Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).

Whisk half-and-half and sour cream together in a bowl beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture add bacon, onion mixture, and parsley. Pour mixture into the crust.

Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.


Ultimate quiche Lorraine

For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.

Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.

Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base.

Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the tin level). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.

Put a baking sheet in the oven and heat oven to 200C / fan 180C / gas 6. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.

Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.

While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 200g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to color, but aren’t crisp. Remove and drain on paper towels.

Cut three quarters of the 50g gruyère into small dice and finely grate the rest. Scatter the diced gruyère and fried lardons over the bottom of the pastry case.

Using a spoon, beat 200ml crème fraîche to slacken it then slowly beat in 200ml double cream. Mix in 3 well beaten eggs. Season (you shouldn’t need much salt) and add a pinch of ground nutmeg. Pour three quarters of the filling into the pastry case.

Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case - you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven.

Lower the oven to 190C / fan 170C / gas 5. Bake for about 25 mins, or until golden and softly set (the center should not feel too firm).

Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.


Recipe Summary

  • 1 9-inch unbaked pie crust (see footnote for recipe link)
  • 8 slices bacon, cut into 1 inch pieces
  • ½ cup chopped leeks (white and pale green parts only)
  • ½ cup chopped onion
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or more to taste
  • 3 large eggs
  • 2 egg yolks
  • 1 cup heavy cream
  • ¾ cup milk
  • 1 teaspoon chopped fresh thyme
  • 6 ounces shredded Gruyere cheese

Preheat oven to 425 degrees F (220 degrees C).

Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.

Reduce oven to 325 degrees F (165 degrees C).

Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.

Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.

Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.

Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.


Recipe Summary

  • 1 9-inch unbaked pie crust (see footnote for recipe link)
  • 8 slices bacon, cut into 1 inch pieces
  • ½ cup chopped leeks (white and pale green parts only)
  • ½ cup chopped onion
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or more to taste
  • 3 large eggs
  • 2 egg yolks
  • 1 cup heavy cream
  • ¾ cup milk
  • 1 teaspoon chopped fresh thyme
  • 6 ounces shredded Gruyere cheese

Preheat oven to 425 degrees F (220 degrees C).

Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.

Reduce oven to 325 degrees F (165 degrees C).

Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.

Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.

Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.

Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.


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How to make quiche lorraine

In a bowl, arrange the flour with the chopped butter and salt in the center. Knead the dough with your fingertips until you get a granular mixture.

Gradually add the cold water and work the dough until the water is completely absorbed by the dough.

Form a ball with the dough (which should be compact and firm), wrap it in cling film and let it rest in the fridge for 30 minutes before use.

Beat the eggs in a bowl with the cream, salt (just because the bacon is already salted) and pepper.

Spread a pastry with a rolling pin on a work surface. Line a baking sheet with parchment paper and place it on top of the pastry.

Fry the diced bacon in the pan

and spread them on the bottom of the pastry. Then sprinkle with the grated gruviera.

Cover everything with the beaten egg. Fold the dough all around forming a string.

Bake the Lorraine quiche in a preheated oven and cook at 180 ° C for about 30 minutes.

Let the Quiche Lorraine cool before serving.


Can You Freeze (and Reheat) Quiche Lorraine?

Yes, you can freeze Quiche Lorraine, and it reheats well.

To freeze an entire, fully cooked quiche, allow it to cool first. Then place it - pan and all - uncovered, in the freezer until it is frozen through. Remove from the freezer, pop the quiche out of the pan, and wrap it in a double layer of plastic wrap. Then wrap it in a layer of foil or place it in a large freezer-safe zip top bag with all air removed. The quiche will keep in the freezer up to three months.

To freeze slices of cooked quiche, freeze the slices - uncovered - on a baking sheet in the freezer first. When they are frozen, wrap each individual slice in a double layer of plastic wrap. Then wrap individual slices in a layer of foil or place them in a freezer-safe zip top bag. Slices will keep in the freezer up to three months.

Reheat frozen quiche straight from the freezer (unwrapped, of course) or after being thawed in the refrigerator. Whether you're reheating it from its frozen state or thawing it first, place it back in its original pan after removing it from the freezer and unwrapping it. Reheat in a 350 ° F oven until warmed through. Cover the quiche with foil so it doesn't brown anymore. Individual slices can also easily be defrosted and reheated in the microwave.


Quiche Lorraine: the Recipe

In my adventures in this Cooking the Classics column, I have rarely had an easier time than I did preparing quiche. My quiche, I am proud to say, actually looks just as I hoped it would. Even better, no limbs were lost in preparing it. Okay, I will admit that I used store-bought dough. If you want to really get crazy, then making your own dough is not particularly difficult.

The recipe for quiche Lorraine requires just one the sautéing of the fatty bacon and onion, the whisking of the eggs and cream and cheeses (most recipes recommended gruyere plus another cheese, like parmesan or cubed Swiss), and then the pouring of the aforementioned onto the dough in a baking dish. And voila!

Quiche is good hot or cold, so you can’t even get that part wrong. It is an ideal light meal, preferably accompanied by a salad of bitter greens with a light dressing up oil and vinegar. It will totally impress your date. I like such recipes because they are more guidelines from which you can riff all you like, throwing all sorts of crazy stuff into your egg and cream batter. Throw it in the oven to bake with almost inevitably edible results. Just be sure not to overcook it, so keep an eye out for the golden-brown crust forming on the top. Be brave, you can’t fail!


Quiche Lorraine revisited at Grana Padano

Start by preparing the dough: put the flour in a salad bowl.

Step 2

Beat the eggs into an omelette with the grated Grana Padano and salt.

Step 3

Form a well in the flour and pour in the egg / grated cheese mixture, oil and water. Knead the dough by hand until a smooth, non-sticky ball is obtained. Film the dough and let it cool for 1 hour.

Step 4

Meanwhile, prepare the appliance: mix the beaten eggs and the fresh cream. Salt, pepper and add the nutmeg.

Step 5

Fry the bacon in the pan. Grate the Grana Padano. Then add the bacon and Grana Padano to the preparation and mix well.

Step 6

Preheat the oven to 180 ° C (thermostat 6).

Step 7

Spread the dough on a plate lined with parchment paper, then arrange in a pie pan. Prick the bottom with a fork and pour in the quiche.

Step 8

Sprinkle the top with a little Grana Padano, before baking for 40 minutes. Serve with a green salad.