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Quiche Lorraine
by @NomNomFrench bacon quiche with egg and cream filling in shortcrust pastry — a classic from Lorraine.
Source / link: Französische Küche (Lothringen)
Ingredients
Makes:
1 quiche (6 pieces)
Amounts are for the whole bake — choose ½, 1 or 2.
| 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 (vegan) |
| 1 Prise | Nutmeg |
| 1 Prise | Pepper |
Preparation
Step by step through the recipe
- 1 Knead 200 g flour, 100 g butter, 1 egg and 1/2 TL salt into a smooth dough. Chill for 30 minutes.
- 2 Roll out the dough, line a quiche tin with it and prick it several times with a fork.
- 3 Blind bake the pastry base for about 15 minutes at 180 °C (weighted down with pulses).
- 4 Fry 150 g bacon in a pan until crispy.
- 5 Whisk 3 Stück Eggs (for the filling) with 200 ml cream, 100 g cheese, 1 pinch of nutmeg and 1 pinch of pepper.
- 6 Spread the bacon over the pastry base and pour the egg and cream mixture over it.
- 7 Bake 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).
Nutrition
estimated per piece- Calories
- 608 kcal
- Protein
- 22 g
- Fat
- 46 g
- Carbs
- 27 g
