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La quiche lorraine est une variante de quiche, une tarte salée de la cuisine lorraine et de la cuisine française, à base de pâte brisée, de migaine (œufs, crème fraîche), de lardons.
Ingredients
- 1 Shortcrust pastry / Pâte brisée (Homemade or store bought - about 30 cm diameter and 3 mm thin)
- 200 grams Streaky bacon / Smoked pork belly / Bacon bits (If use smoked pork belly - cut in 0.5 cm-thick slices)
- 3 Egg
- 2 Egg yolk
- 250 milliliters Milk
- 250 milliliters Heavy cream
- 200 grams Gruyère / Emmental cheese (Grated)
- ½ teaspoon Fine sea salt
- 2 teaspoons Black pepper (Freshly ground)
- ¼ teaspoon Nutmeg (Optional)
Method
Partially pre-bake the pie shell
- Preheat the oven to 200°C conventional, 180°C convection, Gas mark 6.
- Line a pie dish with shortcrust pastry. Press down into the curves with the back of your fingers. Trim the edges and crimp as desired.
- Prick the bottom of the dish with the tines of a fork, especially the circumference all around the base to prevent puffing.
- Bake the crust for 15 minutes or until the edges just start to turn golden brown and the base is set but barely golden.
"Docking" - to prevent the pockets of steam in the dough from puffing up.
Mise en place
- If using streaky bacon, cut into 2 cm-wide strips. If using smoked pork belly slices, trim off the rind and any cartilage then cut into 2 cm-long strips. Bacon bits are ready to use.
Prepare the bacon
- In a skillet, render the fat out of the streaky bacon/smoked pork belly slices/bacon bits over medium high heat. Keep a close eye not to burn.
- Just about when the bacon starts to become crispy to your liking but not dried out (around 10 minutes), turn off the heat. Discard excess fat if any.
Leave the bacon in the skillet as it will continue to cook from the remaining heat. Drain the fat (optional).
Prepare the filling
- In a mixing bowl, whisk the eggs, egg yolks, milk and heavy cream.
- Season with fine sea salt, pepper and nutmeg.
Hold back on salt as the bacon/smoked pork belly is usually heavily salted on its own as part of the conservation process.
Assemble and bake the quiche
- Keep the oven at 200°C conventional, 180°C convection, Gas mark 6.
- Spread the crispy bacon evenly on top of the pie crust.
- At the oven door, pour over the egg-cream-cheese mixture. Use the spatula to evenly spread the cheese.
- Bake for 35-40 minutes or until the quiche is golden brown to your liking.
For a dark brown sheen with a crispy flaky crust, use water. For a light matte sheen with a soft crust, use milk.
Serving
- Remove from the oven and set aside to cool for 30 minutes before serving. Enjoy it warm or cold. Pairs well with the green salad.
Nutrition
Nutrition Facts
Recipe Card Template
Amount per Serving
Calories
632
% Daily Value*
Fat
47
g
72
%
Saturated Fat
23
g
144
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
15
g
Cholesterol
252
mg
84
%
Sodium
769
mg
33
%
Potassium
275
mg
8
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
23
g
46
%
Vitamin A
1184
IU
24
%
Vitamin B1
0.4
mg
27
%
Vitamin B2
1
mg
59
%
Vitamin B3
3
mg
15
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.2
mg
10
%
Vitamin B12
2
µg
33
%
Vitamin C
0.3
mg
0
%
Vitamin D
2
µg
13
%
Vitamin E
1
mg
7
%
Vitamin K
4
µg
4
%
Calcium
407
mg
41
%
Copper
0.1
mg
5
%
Folate
65
µg
16
%
Iron
2
mg
11
%
Manganese
0.3
mg
15
%
Magnesium
34
mg
9
%
Phosphorus
411
mg
41
%
Selenium
40
µg
57
%
Zinc
3
mg
20
%
Folic Acid
33
µg
Choline
152
mg
Net Carbohydrates
29
g
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- "Docking" - to prevent the pockets of steam in the dough from puffing up.
- Leave the bacon in the skillet as it will continue to cook from the remaining heat. Drain the fat (optional).
- Hold back on salt as the bacon/smoked pork belly is usually heavily salted on its own as part of the conservation process.
- For a dark brown sheen with a crispy flaky crust, use water. For a light matte sheen with a soft crust, use milk.
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