Quiche lorraine

• 15 minutes to prepare •  60 minutes to cook •  Serves 12

 

 

Give quiche a chance

Often over-looked and underrated, quiche is a cornerstone appetizer recipe.
But don’t limit this dish to it!

Quiche is fantastic for lunch, dinner, brunches, and so much more. It’s my go-to food when I need a quick recipe that’s delicious, crowd-pleasing, and adaptable to what I have in the refrigerator.

It is a savory egg custard baked in a flaky pie crust shell.
The base of its filling are milk, cream, and eggs. The add-ins vary and can include meats, seafood, cheese, spices, and vegetables.
Today's recipe is one of the more popular: Quiche Lorraine, which combines bacon and cheese.

This easy quiche recipe is simple, versatile, and consistently good. The texture is creamy and soft with textural contrast from bacon.
Each forkful is undeniably rich, but has a light and delicate mouthfeel. Try to believe!


Here's what you will need for the 12-serving recipe:

250 g pack of puff pastry
450 g fresh cream
150 g Gruyère cheese
200 g bacon
3 eggs
1 egg yolk
nutmeg powder
salt and pepper

1. Preheat oven to 180°C
2. Cut bacon into small cubes and let them boil for 2 minutes. Then, drain them and keep aside
3. Grate Gruyère cheese in a plate and keep aside
4. Place the fresh cream in a bowl. Add the eggs, the egg yolk, salt and pepper, 1 teaspoon of nutmeg powder, and mix well with a fork
5. Cover the baking pan with parchment paper, then cover bottom and sides with the puff pastry
6. Place about 3/4 of the cheese on the bottom, then cover it with bacon. Finally, pour the cream 
7. Sprinkle the remaining Gruyère cheese on top
8. Place the quiche lorraine on the lowest oven shelf and bake at 180°C (static oven) for 60 minutes, until the top is golden brown. Leave to cool for a couple of minutes...and serve while still warm!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.