Main Course
🌍 Public
🥜 Allergy aware
Quiche Lorraine
French bacon quiche with egg and cream filling in shortcrust pastry — a classic from Lorraine.
🥜 Allergies considered in this recipe:
🥚 Ei🥛 Kuhmilch🌾 Gluten
Source / link: Französische Küche (Lothringen)
Ingredients
Amounts adjust automatically.
| 200 g | Flour |
| 100 g | Butter (or vegan) for the dough |
| 1 Stück | Egg (for the dough) |
| 1/2 TL | Salt |
| 150 g | Bacon (diced) |
| 200 ml | Cream (or Hafer-Cuisine) |
| 3 Stück | Eggs (for the filling) |
| 100 g | Cheese (soy-free: Bedda, grated) |
| 1 Prise | Nutmeg |
| 1 Prise | Pepper |
Preparation
- 1Knead flour, butter, egg and salt into a smooth dough. Chill for 30 minutes.
- 2Roll out the dough, line a quiche pan with it and prick it several times with a fork.
- 3Blind-bake the dough base for about 15 minutes at 180 °C (weighted with legumes).
- 4Fry the bacon in a pan until crispy.
- 5Whisk the eggs with cream, cheese, nutmeg and pepper.
- 6Spread the bacon over the dough base and pour the egg-cream mixture over it.
- 7Bake for about 30 minutes at 180 °C until the filling is set and golden brown. Serve lukewarm.
Notes & tips
Note: Contains egg + cow's milk (cream) + gluten (dough). Egg substitute (silken tofu/chickpea flour) + plant-based cream (oat) + gluten-free dough possible. Soy-free if plant-based cream without soy.
Nutrition
estimated per serving- Calories
- 608 kcal
- Protein
- 22 g
- Fat
- 46 g
- Carbs
- 27 g