Quiche Lorraine
Quiche Lorraine is an open French pie with bacon and a creamy egg-based filling. In this home version, Gruyère cheese is added; the pastry base is pre-baked to prevent the bottom from becoming soggy under the liquid filling.
Another 1 hour - cooling
How to make it
Prepared 0 of 6 steps
Quickly knead the dough
Set aside 15 g of flour for rolling. The rest, along with cold butter and 3 g of salt, should be rubbed together until crumbly. Add the egg yolks and cold water, quickly gathering the dough without much kneading. Flatten, wrap, and chill for 40 minutes.
Prepare the pan
Roll out the dough on the reserved flour to a thickness of about 3 mm, transfer it into a 24 cm diameter pan with a rim around 4 cm high. Do not stretch the dough over the sides. Prick the bottom and chill for another 20 minutes while the oven heats up to 190 °C.
Pre-bake the crust
Place parchment paper and a ceramic weight on top. Bake for 18 minutes, then remove the weight and paper and return to the oven for another 7-8 minutes until the bottom is dry. Reduce the oven temperature to 170 °C.
Cook the bacon and shallots
Cut the bacon into small pieces and fry for 6–8 minutes until golden. Remove, leaving a little rendered fat, and cook the finely chopped shallot in it for 4–5 minutes. Cool both slightly.
Mix the custard and assemble
Mix the eggs, cream, milk, remaining 2 g salt, pepper and nutmeg without beating to a foam. Spread bacon, shallot and grated Gruyère in the pastry case. Carefully pour in the custard, leaving a little space below the rim.
Finish the filling
Bake for 30-40 minutes, until the edges are set and the center is only slightly wobbly as a single mass; the internal temperature should reach 71 °C. Let it rest before cutting, without adding fresh tomatoes, herbs, or additional sauces.
Little hint
Do not whip the eggs to a thick foam: a delicate quiche does not need an omelette-like structure. Pre-baking with weight helps maintain the shape of the rim and ensures a baked bottom rather than a soggy layer of dough.
Frequently asked questions
What should I watch out for when cooking?
Do not whip the eggs to a thick foam: a delicate quiche does not need an omelette-like structure. Pre-baking with weight helps maintain the shape of the rim and ensures a baked bottom rather than a soggy layer of dough.
How should I prepare the ingredients?
Set aside 15 g of flour for rolling. The rest, along with cold butter and 3 g of salt, should be rubbed together until crumbly. Add the egg yolks and cold water, quickly gathering the dough without much kneading. Flatten, wrap, and chill for 40 minutes.
