Quiche Lorraine
The Quiche Lorraine is a savory cake typical of French cuisine, in particular of the Lorraine region, from which it takes its name: “Quiche” means rustic or even flan, hence Quiche Lorraine.
The quiche is prepared mainly with eggs and cream wrapped in a flour dough that is baked (brisée), La Quiche Lorraine is enriched with Swiss cheese and bacon.
Quiche Lorraine
Ingredients
For the pasta brisée:
- 500 gr flour
- 1 pinch of salt
- 250 gr butter
- 175 gr cold water
For the filling of the stuffing:
- 4 eggs
- 150 gr milk
- 150 gr cream
- 200 gr onion
- 200 gr bacon
- 200 gr Gruyère or Emmentaler cheese
- nutmeg
- salt
- pepper
Instructions
Brisée instructions:
- Pastry crust can be prepared in two ways, by hand or using a mixer.
- In both cases, cut the butter into small pieces and knead it with the flour, salt and cold water.
- Continue to knead until you obtain a homogeneous dough, form a ball, isolate it in the film and let it rest in the fridge for about 1 hour.
- !!! Advice!!! To be able to roll out the brisée dough more easily, put it between two sheets of parchment paper and roll it out with a rolling pin, so it will be easier to flatten it and move it to place it in the pan, then remove the top layer of parchment paper and stuff it.
For the filling:
- To prepare the mixture that we will use for the filling, cut the onions and bacon into cubes and chop them with a little oil, let them cool.
- With the help of a hand blender, mix the eggs, milk and cream with salt, nutmeg and pepper.
- Fill the base of the pan on the brisée pasta with onions and bacon, cheese cubes and finally add the mixture with eggs.
- Bake at 180 for 40 min.