Quiche Lorraine
Quiche Lorraine is a delicious pie from the Lorraine region in France made with Eggs, Fresh Cream, Butter, Milk and Eggs. As the Lorraine region of France is very close to Germany many people believe that the Quiche Lorraine actually originated in Germany as “Kuchen” or cake. If you are not making the pastry yourself this recipe will take you around 40 Minutes and the cake can be enjoyed both warm and cold.
I like to have a piece of Quiche Lorraine with a salad on the side or some roasted vegetables (asparagus, brussels sprouts, carrots). The cheesiness and warmth of it will remind you of cozy days in the mountains.
Prep Time: 15 Minutes (30 Minutes Resting Time for the Dough)
Cooking Time: 45 Minutes
Ingredients (for a 20cm Baking Tray - 2/3 people)
Smoked Bacon Cubes - 100 g
Milk - 0.1L
Fresh Cream - 0.1L
Eggs - 2
Butter - 15 g
Nutmeg 1/4 teaspoon
Salt and pepper
1 shortcrust pastry or prepare your own:
Ingredients for the pastry
All-purpose Flour - 150 g
Butter - 60g
Egg - 1
Vanilla extract (Optional)
Salt - 1/2 teaspoon
Preparation:
Preheat oven at 180ºC
If you already have the pastry, jump to step 5. If not: In a bowl add the flour and butter cut in small squares (the butter has to be very cold). Use the tip of your fingers or a fork to mix until you get a sandy texture.
Add the egg, the sugar, pinch of salt (vanilla extract optional). Use your hand to knead to a smooth dough.
Wrap the dough in a film and let it rest 30min.
Pour a little flour on the surface on which you are going to stretch the dough, put it on top and press with your hands so that it stretches a little. Use a rolling pin to stretch until the size is big enough to cover the baking tray.
In a pan heat the butter and add the bacon. Cook until the bacon is brown. Remove from the heat and let it rest.
In a bowl beat the eggs, the milk and the cream.
Add a pinch of salt, butter and nutmeg. Mix and add the bacon.
Pour the mixture on top of the pastry and bake for 45-50min.
Ready!