Quiche Lorraine
Quiche Lorraine is a French classic savory tart where bacon, swiss cheese, and onions mingle in perfect harmony with eggs and cream.
Servings: 8
Calories: 400kcal
Ingredients
SHORT CRUST PASTRY:
- 250 grams all-purpose flour
- 125 grams cold butter
- 7 grams salt
- 1 large egg
- A few drops cold water
GARNISH:
- 8 slices double-smoked bacon, cut into little sticks
- 1 cup shredded Swiss cheese
- 4 large eggs, beaten
- 2 cups light cream
- Sea salt and freshly ground pepper, to taste
- 0.13 teaspoon cayenne pepper
- 0.13 teaspoon nutmeg powder
Instructions
- Make the shortcrust pastry, with a food processor: In the working bowl, put the flour, the salt and the butter. Using the pulse setting followed by a few seconds at high speed, work the butter into the flour. The butter and flour have to be totally incorporated. Add egg the filling funnel. Process for a few seconds until the pastry forms a ball around the blade, add few drops of cold water if necessary. Remove the pastry from the working bowl. Knead the dough until it becomes homogenized. Wrap and reserve for 30 minutes in the refrigerator.
- Preheat oven to 425 degrees F. Place bacon in a large skillet and fry over medium-high heat until crisp. Drain into a colander and absorb excess fat with paper towels. Roll the pastry into a buttered quiche pan. Sprinkle bacon and cheese into pastry shell.
- In a medium bowl, whisk together eggs, cream, salt, pepper, cayenne pepper, and nutmeg. Cook few drops into the microwave to taste, rectify seasoning if necessary. Pour mixture into pastry shell.
- Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F, and bake an additional 30 minutes, or until a knife inserted 1 inch from the edge comes out clean.
- Allow quiche to sit 15 minutes at room temperature before cutting into wedges.
Notes
Discover Lorraine: Northeastern Lorraine's people have been at the center of conflict for centuries. The region, formerly an independent kingdom, passed to France in 1766, only to be ceded, along with Alsace, to Germany a century later, following the Franco-Prussian War. The Treaty of Versailles in 1919 returned Lorraine to France, but the Second World War saw its occupation once again, this time by the Nazis. General Patton successfully liberated the region in 1944. Lorraine is home to France's largest American cemetery, where veterans come to make daily pilgrimages to the sides of the fallen.
A horrible battle at Verdun during the First World War resulted in 700,000 casualties, and the haunting Memorial Ossuaire protects the remains of 130,000 unidentified soldiers. Bereaved families sought solace at the Gothic Cathedral St-Etienne in Metz, the region's capital and Nancy's museum's house objects d'arts from Lorraine's intriguing past. Lorraine's resilience birthed France's remarkable martyr, Joan of Arc. Her modest childhood home, the Maison Natale de Jeanne d'Arc, remains in the tiny village of Domremy-la-Pucelle.
Cooking Tips for Quiche Lorraine
- Perfect Pastry Preparation: When making the short crust pastry, ensure that your butter is cold. This will help create a flaky texture. Also, avoid overworking the dough; mix until just combined to maintain the pastry’s tenderness.
- Blind Baking: Consider blind baking the pastry shell before adding the filling. This means pre-baking the crust with pie weights or dried beans for about 10-15 minutes to prevent it from becoming soggy once the filling is added.
- Quality Ingredients: Use high-quality Swiss cheese and bacon for the best flavor. The quality of the ingredients significantly impacts the taste of your quiche, so opt for fresh and flavorful options.
- Flavor Boosters: Enhance the flavor of your quiche by sautéing the onions in the bacon fat after removing the bacon. This adds depth and richness to the filling.
- Seasoning Matters: Don’t skimp on seasoning. The eggs and cream mixture should be well-seasoned with salt, pepper, cayenne, and nutmeg. Taste a small spoonful before pouring it into the crust to ensure it’s flavorful.
- Resting Period: Allow the quiche to rest for at least 15 minutes after baking before slicing. This resting period helps the filling set and makes it easier to cut clean slices.
- Serving Suggestions: Pair your Quiche Lorraine with a light salad or fresh greens for a balanced meal. A simple vinaigrette can complement the richness of the quiche beautifully.
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