Quiche lorraine
Quiche lorraine, from above
Non vegLorraine

Quiche lorraine

Buttery pastry, smoky bacon, a just set custard. Breakfast, lunch, picnic: it's not fussy.

90 minTime
13 gProtein each
mildSpice
A tart from Lorraine2 chapters · 1 min read

Make it your way

Grandma's wayLorraine style: bacon and custard, no cheese.
The original
574kcalsame
13 gproteinsame
1 gfibresame
90minutessame

Quiche lorraine.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)1⅔ cups
Butter100 g, cold, cubed
Water3 tbsp, ice cold
Saltto taste
Bacon (streaky rashers, streaky bacon)150 g, in strips
Egg4
Fresh cream (thickened cream, heavy cream)1¼ cups
Milk½ cup
Whole spicesa pinch of grated nutmeg
Black peppera few grinds

Method

5 steps
  1. 1Rub the cold butter into the flour and a pinch of salt until sandy. Add ice water a spoon at a time and press into a dough. Chill 30 minutes.
  2. 2Roll out and line a 23 cm tart tin. Prick, line with paper and dried beans and blind bake at 190 C for 15 minutes, then 5 minutes without the beans.
  3. 3Fry the bacon until just crisp and drain on paper.
  4. 4Whisk eggs, cream, milk, nutmeg, pepper and a little salt. Scatter bacon in the shell and pour over the custard.
  5. 5Bake at 170 C until just set with a slight wobble in the centre. Cool 15 minutes before cutting.
Serve it like this

Cut into wedges on a board or plate, served warm or at room temperature with a crisp green salad dressed in vinaigrette.

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Make it a meal

What goes with Quiche lorraine: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pain d'épices90 min
Bread or rice Jeera rice30 min
With a main Soupe à l'oignon90 min
On the side Carottes râpées10 min
On the side Potage parmentier40 min
To drink Chocolat chaud10 min
Something sweet Madeleines45 min
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