Quiche Lorraine
The Quiche Lorraine recipe is probably the most classic quiche recipe. It's easy to make and tasty, of course.
Servings: 4 people
Ingredients
- 1 sheet savory shortcrust pastry
- 250 grams bacon
- 1-2 spring onions
- 4 eggs medium
- 200 ml crème fraîche
- 150 grams grated cheese
- Salt pepper, and nutmeg
Equipment
- 24 cm quiche pan 9.45 inch
Instructions
- Make the dough according to the recipe. While the dough is in the refrigerator, prepare the filling.
- Fry the bacon bits in a pan until crispy. Drain all of the fat and set the bacon bits aside. Finely chop the spring onions and mix them into the bacon.
- In a separate bowl, mix the eggs, crème fraîche, and grated cheese. Add salt, pepper, and nutmeg.
- Roll out the dough and line the pan with it. Prick a few holes in the dough.
- Line the dough with parchment paper and add pie weights. This can be official baking beans or use dried rice or dried beans. Bake blind in the oven for about 20 minutes. Remove the parchment paper with the weights and bake the crust again for about 5 minutes until just lightly golden. Take out and add the filling.
- Spread the bacon and spring onions over the bottom of the crust. Pour the egg mixture over the bacon and onions, using a spatula to spread the cheese more evenly, if necessary.
- Bake the quiche for 30 to 35 minutes at 200°C/390℉ (conventional oven) until golden brown.
- Serve with a tasty salad. Enjoy!
How to store
If you are not serving the quiche immediately, you can store it in the refrigerator for three to four days. If it is well wrapped (separately, if necessary), it will be kept in the freezer for up to three months. Reheat it in about 15-20 minutes at 180˚C/350˚F.