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Quiche Lorraine Recipe

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Rating: 4.0; Vote: 1

Quiche Lorraine - buttery crust, filled with bacon, cheese and topped with a creamy custard, is a great dish to serve for breakfast or lunch or as an appetizer for special occasions. Ingredients Makes about 6-8 servings Crust 1 1/4 cups (160g) all-purpose flour 1/2 tsp (3g) salt 1/2 tsp (3g) sugar 1/2 cup (113g) unsalted butter, chilled, cut into small pieces 3-4 tbsp (45-60ml) ice water Filling 8 oz (225g) bacon, cut in small pieces 3 eggs 1/2 tsp (3g) salt 2 tbsp chives, chopped, optional 1/2 tsp black pepper Pinch of nutmeg 1/2 cup (120ml) milk 1/2 cup (120g) heavy cream 1 cup (100g) gruyere cheese, grated 1. Prepare the crust. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated. 2. Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour. 3. On a lightly floured surface roll the dough to a 8x16 in (20x40cm) rectangle. 4. Line a 5x14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes. 5. Preheat oven to 350F (180C. 6. Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes. 7. Remove the parchment paper and weights and bake for 10 minutes more. 8. Let it cool slightly on a cooling rack. 9. Prepare the filling. Cook the bacon over medium-high heat until crisp. Remove and drain on paper towels. 10. In a medium bowl whisk the eggs with salt, pepper, nutmeg and chives. Add cream and milk and whisk until well combined and air is incorporated. 11. Spread the cooked bacon and grated cheese over the crust. Pour the egg mixture over the cheese. 12. Bake for 30-40 minutes until set and golden. Transfer to a cooling rack to cool slightly before serving.
Date: 2019-07-03

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Comments and reviews: 10

Thomas Prevot
Hailing from Lorraine myself, and having grown up eating quiche Lorraine every Sunday, I can tell your recipe, however tasty, isn't the proper recipe, since there is no cheese nor chives in the original recipe I got from my parents and grandparents (and so on)Still an enjoyable video and a touch of French cuisine can't hurt; ) keep up the great work: )
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Gilles Marin
No wonder Americans dont cook To make a quiche should take the 1/3 of the time, half the dishes and much less work Its something, in France, we make during a lunch break and we have still time to eat slowly and have a nap
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Froycelyn
Beautiful video as always Do you have any suggestions for ingredients for a vegetarian Quiche? I've been looking for a good recipe for a while now but nothing has convinced me so far.
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Carl Mclamb
I made this yesterday as a main dish for dinner and let me tell you everyone took part in finishing the whole thing. So easy to clean the dishes afterwards. Thanks for the recipe.
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Buddy Love
Those of you counting the calories you don't need to use so much butter, use low fat margarine instead and chop some pieces of boiled Smoky Gammon instead of fatty greasey bacon.
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Buffsbeard
I need one of those pastry cutter things. I have hot little paws which makes it difficult to make good pastry. Well that's my excuse anyway and I am sticking to it lol
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Its a teen life
yay finally a savoury recipe from u so excited to try it after my finals thanksps- its 2 at night here in india and i just finished studying
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Amira Takarli
I looove you, your recipes and your videos are the best, you just keep blowing our minds. I wish you all the best. Lot of love from Algeria
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Etina H
I've been following you since the beginning and I think you should definitely try out for a cooking show you're absolutely wonderful
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Ana Ogawa
Hi, I discovered your videos today. I guess very interesting and instructive. I 'll try to make some recipes Congratulations
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