- Shortcrust pastry 1 pack
- Smoked bacon 80 gr
- Fresh cream 200 ml
- Eggs 4 • 130 kcal
- Gruyere cheese 130 gr
- Salt • 1 kcal
- Black pepper
Quiche lorraine is a traditional recipe of French cuisine, it was originally born in Lorraine but it is known all over the world. It is a savory brisèe pie stuffed with gruyere cheese, eggs and bacon. It has a simple but very strong flavor, and it is easy to prepare.
How to Prepare the Quiche Lorraine
Grate all the gruyere cheese (1). Then cover a baking tray with high edges with parchment paper and place the shortcrust pastry in it (2). Pierce the shortcrust pastry with a fork and put it aside (3).
In a non-stick frying pan cook the bacon (4) and, when it is crisp, drain it from its fat and place it on the absorbent paper to dry it. Cover the bottom of the brisèe shell with the grated gruyere (5). Put the eggs in a bowl, add the cream, add salt and pepper and blend well (6).
Pour the egg mixture over the grated cheese (7) and then add the bacon on the surface (8). Create, with the help of your fingers, the crust edge of your quiche (9). Bake at 180°degrees for about 40 minutes, until both the shortcrust pastry and the mixture inside are quite golden. Serve the quiche still lukewarm, in this way it will release all its aromas.
If the cheese is too soft, open the package and put your cheese in a cotton cloth for about an hour and a half, it should harden enough to be grated.
If you want to prepare a gluten-free quiche lorraine, buy a shortcrust pastry that is also suitable for people who suffer of celiac disease.
Quiche Lorraine with zucchini
The quiche lorraine with zucchini is the vegetarian variant of quiche lorraine. A real treat. If you like it, you can also use the puff pastry as a shell for your pie, otherwise you can use the shortcrust pastry as the original recipe says. Wash the zucchini, then cut them into round slices and put them in a frying pan with two cloves of garlic and a drizzle of oil. Season with salt and cook the zucchini for about 15 minutes. Season the zucchini with plenty of thyme and put them aside for a moment. In a large bowl put the eggs, fresh cream and a little bit of Parmesan. Add the zucchini to the egg mixture and blend well. Pour everything into the shell of puff pastry and bake at 180°degrees for about 30/40 minutes.
Quiche Lorraine with baked ham and porcini mushrooms
A delightful Autumn variation of the quiche lorraine. I prefer sliced baked ham, but you can also use baked ham cut into small cubes. In a frying pan put a bit of oil, a clove of garlic and 150gr of porcini mushrooms. Simmer with two fingers of white wine and add a generous handful of parsley. Let the mushrooms get warm. In a bowl blend the eggs with a handful of grated Parmesan, then season with salt and pepper. Cut the slices of baked ham into strips. Now place the baked ham on the bottom of the shortcrust pastry, pour the mixture of eggs and cream and at the end the mushrooms, placing them in a randomly way on the surface. Bake it at 180 degrees for about 40 minutes.
To prepare a vegan quiche lorraine you must use a shortcrust pastry that does not contain butter, you can easily find and buy it at the supermarket. Replace the cream with the soy cream (pay attention that it is not already sweetened), and the gruyere can be replaced with a tofu pat. Now put in the pan two red peppers and fry them with some chopped onion and some pitted olives to give flavor. Put the grated tofu on the bottom of your vegan brisèe shell, half a glass of soy cream and add the soft peppers. Bake at 180 degrees for about 40 minutes.