Classic Quiche Lorraine
Origin of the recipe
Quiche is a corruption of the German word "kuchen," meaning pie, and the second part of the name refers to Lorraine, where German dialects are prevalent. This "Lorraine pie" became the forerunner of all other quiches—open pies with an egg and milk filling. The filling of this classic pie is fried bacon or pork belly.
What do you need for cooking?
Ingredients
Dough
-
Flour
-
Butter
-
Water
-
Salt
Filling
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Cream
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Egg
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Bacon/brisket
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Salt, pepper
-
Butter
Kitchen utensils
- Knife
- Board
- rolling pin
- Sieve
- Film
- Form
- Food processor
A fragrant French quiche Lorraine with a crispy shortbread crust and a soft, creamy filling—the perfect dish for breakfast or a sophisticated dinner. In this detailed recipe, you'll master the classic bacon-based quiche, discover the secrets of the perfect dough, and learn how to achieve the perfect texture. We'll cover every detail, from kneading the crumbly crust to creating the airy filling—so your quiche turns out just like the ones in a Parisian bistro!
Step-by-step recipe
Step 1:
Sift flour, add salt, butter, mix.
Step 2:
Process with a food processor on medium speed until the mixture resembles cornmeal.
Step 3:
Add water and mix on low speed until the dough no longer crumbles.
Step 4:
Gather the dough into a ball, wrap it in plastic wrap and refrigerate for 20 minutes.
Step 5:
Pour the cream into the bowl of a food processor, add the eggs, salt, and pepper. Beat lightly.
Step 6:
Fry and chop the bacon.
Step 7:
Roll out the dough and place it in the pan so that it covers the edge.
Step 8:
Place pieces of bacon on the bottom and pour in the egg-milk mixture.
Step 9:
Trim off any excess dough from the edge of the pan.
Step 10:
Bake for 30-40 minutes at 180 degrees.
Cooking tips
For quiche, it is better to use a mold with a scalloped edge.
It is better to place the dough into the pan by wrapping it around a rolling pin and placing it over the center of the pan.
