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Quiche LorraineTheWorldWideGourmet.com

Flavors of Lorraine

Total time: more than 2 hr

Preparation time: 10 minutes + 2 hours resting time for the pastry
Oven temperature: 220° C (450° F)
Cooking time: 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:456.1 kcal

Proteins:5.5 g

Fats:41.8 g

Carbohydrate:15.1 g

Fibers:0.5 g

Sugar:0.2 g

Cholesterol:199.6 mg

Sodium:87.5 mg

Calcium:41.9 mg

Energy:1505 kcal

Proteins:18.1 g

Fats:137.8 g

Carbohydrate:49.8 g

Fibers:1.6 g

Sugar:0.7 g

Cholesterol:658.6 mg

Sodium:288.7 mg

Calcium:138.3 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

250

g

smoked bacon bits (lardons)

*Pâte brisée (quiche pastry)

250

g

flour

125

g

butter

1

egg

2

ml

fine salt, pepper

2

ml

grated nutmeg

100

ml

water

*Filling

2

whole eggs

4

egg yolks

500

ml

cream

salt, pepper, nutmeg

METHOD

Preparing the pastry

  1. Combine the flour and softened butter; rub the ingredients between the palms of your hands to blend them well until the mixture is crumbly.
  2. Place the flour-butter mixture on a work surface or in a bowl and form a well in the center; place the egg in the center with the salt, pepper and nutmeg. Knead everything together, adding a little cold water if necessary. The pastry should be smooth and well-combined but not sticky. Don't overwork it. Place in the refrigerator and let rest for two hours.
  3. It's best if you can make the pastry the day before and let it rest in the refrigerator overnight, wrapped in plastic wrap.

Preparing the quiche

  1. Whisk the eggs, add the seasonings; add the cream and beat lightly. Let rest.
  2. Butter and flour a high-sided tart or quiche pan.
  3. Line the pan with the pastry. Prick the bottom all over with a fork.
  4. Cut the bacon into matchsticks and sauté in an ungreased skillet - the fat from the bacon is enough to cook it.
  5. Spread an even layer of bacon matchsticks over the pastry.
  6. Pour the egg mixture over the bacon.

Cooking

  1. Preheat the oven to 220°C. (450°F). Place the quiche into the hot oven, maintaining this temperature for 10 minutes, then reduce the heat to 140/150°C. (300°F.) and bake 15 minutes longer.
  2. Once the filling is set, the quiche is cooked.

WINE SUGGESTIONS

Pinot Noir

CHEF'S NOTES

Careful! Don't add too much salt, since the bacon is already salty.

To check for doneness, insert a knife tip into the center of the quiche. It should come out clean, as for a cake. Don't overcook the quiche or it will be dry.



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