Quiche lorraine

Name: Quiche lorraine
Cook time: 101 min
Total time: 101 min
Yield: 6
Cuisine: Francesa
Ingredients: 200 g Wheat flour; 100 g Butter; 3 u Egg; Salt; Black pepper; 1 u Egg Yolks; 200 g Pork belly slices; 1 pinch Nutmeg; 200 ml Creme Fraiche; 150 ml Whole Milk; 3 tablespoons Water

Medium

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 101 min
Servings: 6

Summary

The savoury tart from Lorraine: crisp homemade shortcrust and a creamy filling of egg, cream and smoked bacon, with a touch of nutmeg. The classic recipe has no cheese.

Ingredients

6 servings

Add to Bring!

200 g Wheat flour (for the pastry)
100 g Butter (cold, diced)
3 u Egg
Salt (to taste)
Black pepper (to taste)
1 u Egg Yolks (for the pastry)
200 g Pork belly slices (smoked, in strips)
1 pinch Nutmeg (grated)
200 ml Creme Fraiche (or double cream)
150 ml Whole Milk
3 tablespoons Water (ice-cold)

Instructions

Mix the flour with a pinch of salt and the cold butter, rubbing it in with your fingertips until it looks like sand. Add the yolk and water and bring the dough together without kneading. Wrap it and chill.
30 min
Roll out the pastry and line a tin about 24 cm across, prick it with a fork and chill for another 15 minutes. Preheat the oven to 190 °C.
15 min
Line the pastry with baking paper and dried beans and blind-bake it. Remove the weights and bake a few minutes more, until the base is dry.
20 min
Meanwhile, fry the bacon in a dry pan until golden and drain it on kitchen paper.
6 min
Whisk the eggs with the crème fraîche, milk, nutmeg, pepper and very little salt (the bacon is already salty).
Scatter the bacon over the base, pour in the filling and bake at 180 °C until set, golden and only just wobbly in the centre. Let it rest for 10 minutes before slicing.
30 min

Notes

Blind-baking the case before filling it keeps it from going soggy. It is good hot, warm or cold, and perfect for picnics. Outside Lorraine it is common to add 100 g of grated Gruyère to the filling; if you are short of time, use a sheet of ready-rolled shortcrust.