A dish originating from the Lorraine region, France, documented since the 16th century, quiche lorraine is one of the most internationally recognized French savory dishes.
Mediterranean
Quiche Lorraine
Traditional French quiche lorraine with pancetta and Gruyère cheese, authentic step-by-step recipe.
- France
- Starter
- medium
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 16 g
- Carbohydrates 22 g
- Fat 30 g
Story behind the dish
Preparation
Quiche Lorraine is a preparation from France with medium difficulty. Reserve about 65 minutes in total (25 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 shortcrust pastry.
- Have ready: 200 g of diced smoked bacon.
- Have ready: 4 eggs.
- Have ready: 300 ml of cooking cream.
- Have ready: 100 ml of milk.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Line a cake pan with the shortcrust pastry
Line a tart tin with the shortcrust pastry, prick the bottom with a fork and bake it blank (with weight) at 180°C for 10 minutes. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Brown the bacon in a frying pan without oil until crispy.
Brown the bacon in a frying pan without oil until crispy, drain off any excess fat. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Beat the eggs with the cream
Beat the eggs with the cream, milk, nutmeg, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Spread the bacon over the baked dough base.
Spread the bacon over the baked dough base. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Pour the egg and cream mixture on top
Pour the egg and cream mixture on top, and sprinkle with the grated cheese. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake at 180°C for 30-35 minutes until set and the surface…
Bake at 180°C for 30-35 minutes until set and the surface is golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- Baking the blank base beforehand prevents it from being raw or soggy from the liquid filling.
- Traditional quiche lorraine does not have onion, only bacon and cheese; adding it is a modern variant.
Variations
- Quiche with added caramelized onion.
- Gluten-free version with almond base.
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