Quiche Lorraine: the Original Recipe for the Rustic French Preparation
Quiche Lorraine is a typical preparation of the French cuisine, ideal to be enjoyed as an appetizer. It is a rustic cake made up of a crunchy shell of shortcrust pastry, in perfect contrast with the soft filling made of eggs, fresh cream, Gruyere cheese and bacon. The word quiche literally means "rustic", while the term lorraine indicates the region of origin of the original version, Lorraine.
The variant we are offering you today involves using Gruyere, and is therefore more similar to quiche Vosgienne, one of the most popular types in France. Bringing it to the table is not at all complicated: the shortcrust pastry is packaged as in school, left to rest in the fridge for an hour and spread out in a thin layer, then transferred into a well-buttered round mould. Spread the bacon on the bottom, browned in a pan without adding fat, add the cheese in pieces and finally pour over the mixture of cream, eggs, salt, pepper and nutmeg.
Once you have cut off the excess edges, all you have to do it bake everything in static mode, at 180°C for about 40 minutes, monitoring the cooking and making sure that the surface does not darken too much: the result is a savory pie with golden edges and with a creamy heart, to be offered cut into wedges for any family lunch or dinner, or for an aperitif with friends. You can store it in the refrigerator, tightly closed in an airtight container, for a maximum of 2 days.
Like all traditional recipes, this one also has several variations, although eggs and cream (or often crème fraiche, or sour cream) are always present. For example, in some cases, it is possible to find onion, sautéed bacon, or edamer of emmental instead of gruyere. There is also no shortage variations of vegetarian quiches, even packaged in elegant single portions, to offer to your guests during a special evening.
Find out how to prepare quiche Lorraine following our step-by-step procedure and advice.
How to Prepare Quiche Lorraine
Collect the flour and cold butter in chunks in the bowl of a food processor.
Collect the flour and cold butter in chunks in the bowl of a food processor.
Blend everything until you obtain a sandy consistency.
Blend everything until you obtain a sandy consistency.
Pour in the iced water.
Pour in the iced water.
Continue blending until you obtain a smooth and well-blended mixture.
Continue blending until you obtain a smooth and well-blended mixture.
Transfer the dough to a lightly floured work surface and form a firm, elastic dough. Wrap it with a sheet of cling film and place it in the refrigerator for about an hour.
Transfer the dough to a lightly floured work surface and form a firm, elastic dough. Wrap it with a sheet of cling film and place it in the refrigerator for about an hour.
In the meantime, take care of the filling: brown the bacon cubes inside of a pan.
In the meantime, take care of the filling: brown the bacon cubes inside of a pan.
Once the cubes are golden and crispy, drain them from any excess of fat and transfer them to a plate, lined with a sheet of absorbent kitchen paper.
Once the cubes are golden and crispy, drain them from any excess of fat and transfer them to a plate, lined with a sheet of absorbent kitchen paper.
Inside of a large bowl, combine the eggs and the fresh liquid cream.
Inside of a large bowl, combine the eggs and the fresh liquid cream.
Season the mixture with salt, pepper and a pinch of grated nutmeg.
Season the mixture with salt, pepper and a pinch of grated nutmeg.
Mix all the liquid ingredients with a whisk.
Mix all the liquid ingredients with a whisk.
Once the dough has rested, roll it out with a rolling pin into a disc of about 3 millimeters thickness.
Once the dough has rested, roll it out with a rolling pin into a disc of about 3 millimeters thickness.
Place the disc of shortcrust pastry in a well-buttered mold with the diameter of 20-22 centimeters: the important thing is that the edges of the pastry remain high, so as to contain the filling.
Place the disc of shortcrust pastry in a well-buttered mold with the diameter of 20-22 centimeters: the important thing is that the edges of the pastry remain high, so as to contain the filling.
Spread the crispy bacon.
Spread the crispy bacon.
Add the Gruyere, previously cut into cubes.
Add the Gruyere, previously cut into cubes.
Pour in the egg and cream mixture.
Pour in the egg and cream mixture.
Trim the edges in excess helping yourself with a smooth-bladed knife, then cook the quiche Lorraine in a preheated static oven at 180°C for 40 minutes. If the surface darkens too much, you can lower the temperature to 170°C or, alternatively, cover the quiche with aluminum foil.
Trim the edges in excess helping yourself with a smooth-bladed knife, then cook the quiche Lorraine in a preheated static oven at 180°C for 40 minutes. If the surface darkens too much, you can lower the temperature to 170°C or, alternatively, cover the quiche with aluminum foil.
Take the quiche Lorraine out of the oven and let it cool before serving.
Take the quiche Lorraine out of the oven and let it cool before serving.
Once the quiche has cooled, remove it from the mold and place it on a tray.
Once the quiche has cooled, remove it from the mold and place it on a tray.
Bring to the table and enjoy!
Bring to the table and enjoy!
