Discover the ultimate secret of French cuisine with my Original Quiche Lorraine - a recipe so authentic and irresistible that no other will do. With its perfect balance of crispy bacon, velvety egg and cream filling and a tender, buttery pastry, every forkful of this culinary masterpiece offers a journey into the heart of Lorraine. (The perfect DOUGH)
Quiche lorraine recipe
Stefie
4-8
15-20 minutes
french
snacks
20-30 Min
Ingredients
- →Quiche dough ←(homemade or bought)
- 200 g diced bacon (traditionally Lardons is used, i.e. pancetta cut into strips and smoked)
- 3 large eggs
- 250 ml cream
- A pinch of nutmeg
- Salt and freshly ground black pepper
Directions
Pour the pastry into the tin: Place the quiche dough in a quiche (23-25 cm) tin, press down the edges and prick often with a fork.
Blind bake: Pre-bake at 180°C for 10 mins
Fry the bacon: Fry the bacon until crispy and degrease on kitchen paper.
Mix the filling: Whisk together eggs, cream, nutmeg, salt, pepper.
Assemble the quiche: Pour the bacon, the egg and cream mixture over the top into the pre-baked dough
Bake: 20-30 minutes at 180°C until the filling is firm and golden brown
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