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Quiche Lorraine

nice and savoury with bacon and onion
Lunch, With egg, Main Courses, French, With fresh vegetables, and With Cold Cuts / Bacon
Quiche lorainne side

Shopping list
150g cubed bacon
250g plain flour
a dash of salt
150g cold butter cubes
6 free range organic eggs
250g creme fraiche
200g Gruyere flakes
sea salt and fresly ground black pepper

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A well known traditional French recipe is the quiche Lorraine. Recipes don't become a tradition at home and abroad if they are not really tasty, it means they are gladly eaten everywhere. We can certainly understand why this quiche is so well loved and...most kids love it too.

We make it today with bacon and cheese but you can give it an extra fill with onion, tomato, spinach, broccoli or leeks, if you like a change.

Here's how you make this lovely quiche

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Sieve flour and salt into a big bowl.

Rub the butter cubes into the flour.

Knead the dough smooth with 30 ml water.

Roll the dough in the shape of a ball and cover it with cling film.

Set the dough aside and let it rest a couple of hours.

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Butter a baking form of app. 25 cm.

Break the eggs in a big bowl.

Add the creme fraiche.

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Mix eggs and creme fraiche fluffy.

Fry the bacon cubes until they are crispy.

Let the bacon leak out on a kitchen towel.

Roll out the dough on parchment paper.

Preheat the oven to 220°c.

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Turn de paper above the baking form.

Press the dough into the form and spread the bacon over it.

Pour the egg mixture over the bacon.

Season the quiche with sea salt and black pepper before you place it into the oven.

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Pre-bake the quiche for app. 20 minutes in the middle of the oven.

Turn down the oven to 180°c and sprinkle cheese on the quiche.

Take the quiche from the oven after 25 minutes, let it cool slightly.

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Cut the quiche Lorraine in triangles and serve it with a simple salad.