Quiche Lorraine
A savory quiche with crispy shortcrust pastry, filled with fried smoked bacon, eggs, cream, and crème fraîche.
- 120 min
- 499 kcal / serving
- medium
- Protein
- 14.7 g
- Fat
- 38.6 g
- Carbs
- 24.9 g
Contains: gluten, milk, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 250 g all-purpose flour
- 125 g cold butter
- 1 egg
- 1 pinch salt
- 3 tbsp cold water
- 200 g smoked bacon
- 3 eggs
- 200 ml heavy cream (30% fat)
- 200 g crème fraîche (30% fat)
- 1 pinch nutmeg
- Pepper
Method
- For the shortcrust pastry, quickly knead flour, cold butter in pieces, 1 egg, salt, and cold water into a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.
- Dice the smoked bacon and fry it in a pan without additional fat until crispy. Drain on paper towels to remove excess fat.
- Preheat the oven to 180 °C (top/bottom heat). Roll out the dough on a floured surface and line a tart pan (26 cm diameter) with it, forming a small rim. Prick the bottom several times with a fork.
- Cover the dough base with parchment paper and weigh it down with baking beans or pulses. Blind bake for 15 minutes, then remove the parchment paper and baking beans and bake for another 5-10 minutes until golden brown.
- In a bowl, whisk the 3 eggs, heavy cream, and crème fraîche. Season generously with nutmeg and pepper, and lightly salt if needed.
- Distribute the fried bacon evenly over the pre-baked pastry base. Carefully pour the egg and cream mixture over it.
- Bake the quiche in the preheated oven for 35-45 minutes until the filling is set and the surface is golden brown.
- Let the Quiche Lorraine cool slightly before serving.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free