Quiche Lorraine is a national French dish that is common in Lorraine in northeastern France and is considered to be the mother of all quiche recipes. Generally, a quiche is a pie with different fillings.
The word “Lorraine” indicates that bacon was added to the pie. The perfect recipe for tender shortcrust pastry that melts in your mouth, a pinch of nutmeg, an impeccable combination of cheese, bacon and cream will give you the feeling of true delight. Quiche Lorraine is a dish that can be eaten both for breakfast and for lunch (and even for dinner). It is absolutely versatile and incredible.
What Are the Ingredients For a Classic Quiche Lorraine?
There are recipes that fly across borders and continents to become a favorite of people from all over the world. One of them is quiche Lorraine. The original recipe was born in the 18th century in France and over the years, it has spread to other areas of the country, each adding something typical of the area. For example, in the Vosges area, they added cheese to the creamy mixture of eggs and cream and called quiche Vosgienne. In the Alsace region, they added roasted onion and called it Quiche Alsacienne. Nowadays the classic recipe has numerous variations and the filling contains all kinds of vegetables, mushrooms, cheeses, poultry, sausages and even fish.
The original French recipe contains local ingredients – eggs, bacon, cream cheese, and later the famous Gruyere cheese was added to the list of authentic ones. It is believed that real quiche is baked only from bread dough, but today you almost never find this and bread dough was replaced with crispy shortbread. The classic Quiche Lorrain recipe is quite simple and even if you are not an experienced baker, you will be able to prepare it without any problems.
Classic Quiche Lorraine Recipe
For Pâte brisée:
9oz /250g wheat flour
Pinch of salt salt
3 to 4 tablespoons cold water
10,5oz/300g bacon cut in Lardons
3oz/80g grated Gruyère cheese
9oz /250g Fresh cream
Salt, pepper and nutmeg to taste
In a bowl, add all the ingredients for the pie crust and mix by hand. Roll the dough and with the help of rolling pin transfer it over the quiche pan. Cut off the excess dough from the edges. Line the crust with parchment paper and fill it with pie weights or dry beans or rice. Bake at 350F/ 180°C for 15 minutes, remove the pie weights and parchment paper and bake the crust for an additional 5 minutes.
Sauté the lardons and grate the Gruyère cheese. Remove bacon from the pan and drain on a plate lined with paper towels.
In a bowl mix eggs, cream and season with salt, pepper and nutmeg.
Sprinkle the bacon over the inside of the baked crust, add the cheese and carefully pour the egg mixture over.
Transfer the quiche onto a baking sheet and bake for 35 minutes or until the top is golden. The center should be a bit jiggly but the rest should be set.