The quiche lorraine is an emblem of French cuisine. It’s an old and easy recipe loved by all. Among many variations of the recipe, the original one – if there is any – doesn’t include cheese. It’s really better to use a homemade shortcrust pastry (and not too complicated). Plus the perfect shortcrust pastry recipe by Christophe Felder is sublime with the mixture.
For family lunch, brunch, dinner on the couch…
The quiche lorraine recipe:
Ingredients (6 servings):
Special shortcrust patry (by Christophe Felder) :
- 200g/7oz all-purpose flour
- 90g/3,1oz butter
- 1 egg
- 1 tablespoon of water
- 1 teaspoon of salt
- 25cl/8,3fl.oz. fresh cream
- 2 eggs + 1 yolk
- 150g/5,3oz smoked bacon cubes
- 1 pich of nutmeg powder
- 1 pinch of salt
- 1 pinch of pepper
- Shortcrust patry. In a food processor, mix the flour, cubes of salt, butter, water and egg (you can also make it by hand). Wrap the dough in clingfilm and chill for at least 30 minutes before using.
- Preheat the oven to 180°C/350°F.
- Remove the dough from the fridge,. On a surface lightly dusted with flour or on parchment paper, roll the pastry out to 0,3cm-1/8 inch. Place in a round tart mold (Ø22cm-8,5 inch). Prick the dough with a fork. Cover base with baking beans or similar.
- Cook for 12-13 minutes. Take the dough out and increase the oven temperature to 200°C/390°F.
- Mixture. In a large bowl, mix the egg, cream, nutmeg, salt and Pepper.
- In a hot pan, cook the smoked bacon cubes for few minutes until golden.
- Place the smoked bacon cubes on the dough. Pour the mixture on. Cook for 10 minutes. Then, decrease the oven temperature to 180°C/350°F and cook for 20 more minutes.
- Serve warm with salad.