Quiche Lorraine

Quiche Lorraine: A classic delicacy from French cuisine

Preparation time: 20 minutes
Baking time: 35-40 minutes
Total: 60-65 minutes
Number of servings: 6

Quiche Lorraine is a tart with a delicious filling of eggs, cream, and bacon, originating from the Lorraine region of France. This dish is perfect for a brunch, a light lunch, or even an elegant dinner. I will guide you step by step in making this simple yet refined recipe, so you achieve a perfect result every time.

Ingredients for the dough:
- 250 g of flour
- 125 g of cold butter (cut into cubes)
- 1 egg
- 3-4 tablespoons of milk
- 1/2 teaspoon of salt

Ingredients for the filling:
- 200 g of bacon, diced
- 3 eggs
- 200 ml of cooking cream
- 100 ml of milk
- 100 g of grated cheese or Gruyère cheese
- salt and pepper to taste
- a pinch of nutmeg (optional)

Preparing the dough:
1. In a large bowl, sift the flour and add the salt. This will help to even out the texture of the dough.
2. Add the cold butter cubes over the flour and, using your fingers, mix until the mixture resembles fine crumbs. This technique is essential for achieving a flaky dough.
3. Make a well in the center of the flour mixture and add the egg. Start incorporating the flour into the egg using a fork, then gradually add the milk.
4. Quickly knead the dough until it becomes smooth. Do not over-knead to avoid it becoming elastic. Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the filling:
1. In a skillet, fry the bacon over medium heat until crispy, then remove it to a paper towel to absorb excess fat.
2. In a bowl, beat the eggs, add the cream, milk, salt, pepper, and nutmeg. Mix well until the ingredients are fully integrated.
3. Add the fried bacon and grated cheese to the egg and cream mixture, mixing well.

Assembling the quiche:
1. Preheat the oven to 180°C (350°F).
2. Remove the dough from the refrigerator and roll it out on a floured surface to about 3-4 mm thick.
3. Line a tart pan with the rolled-out dough, trim the excess dough from the edges, and prick the base with a fork to prevent puffing during baking.
4. Pour the bacon and cream filling into the prepared crust, ensuring it is evenly distributed.

Baking:
1. Bake the quiche in the preheated oven for 35-40 minutes, until golden and the filling is set.
2. Let the quiche cool for a few minutes before slicing. It is served warm but is also delicious at room temperature.

Serving suggestions:
Quiche Lorraine is fantastic alongside a fresh green salad drizzled with a simple vinaigrette. You can also experiment with various vegetables by adding, for example, caramelized onions or fresh spinach to the filling. For a vegetarian option, substitute the bacon with mushrooms or asparagus.

Practical tips:
- Ensure the ingredients are cold, especially the butter, to achieve a flaky dough.
- You can prepare the dough a day in advance, letting it chill overnight.
- This recipe can be easily adapted to suit your preferences – try different cheeses or add herbs to customize the flavor.

Enjoy this Quiche Lorraine recipe, a savory dish that is sure to impress!

 Ingredients: Dough: 250 g flour, 125 g butter, 1 egg, 3 tablespoons of milk, salt, breadcrumbs. Filling: 2 onions, 150 g bacon, 250 g cheese, 200 g sour cream, 5 eggs, oil, salt, pepper, spices, and herbs.