- 1 pinch Nutmeg
- 1 pinch Black Pepper
- 1 medium Eggs
- 3 medium Yolks
- 150 g grated Gruyere
- 300 ml Liquid Fresh Cream
- 200 g Smoked Bacon
- to taste Salt
For the Shortcrust Pastry
- 100 g cold Butter
- 200 g 00 Flour
- 70 ml iced Water
- to taste Salt
Quiche Lorraine is a typical recipe of the French gastronomic tradition, known all over the world and appreciated for its easy realization and its simple but decisive flavor.
The basic filling of this classic savory pie is prepared by mixing together three main ingredients: eggs, bacon and cheese.
Naturally, over time, the basic recipe has evolved and has left room for other interpretations: such as, the Quiche Lorraine stuffed with eggs and vegetables, or the stuffed one with eggs and cheese, is very famous.
First prepare the Shortcrust Pastry. In a mixer put the flour, cold butter from the fridge, a pinch of salt and blend everything until you get a mixture "sandy". Pour all in one bowl and add the iced water kneading with your hands until you get a compact dough. Cover it with the plastic wrap and you put it in the refrigerator for 40 minutes.
Once ready, flour a work surface and roll out the dough very quickly, calculating that the circle of dough will cover the bottom of your pan, adhere to the edges and slightly overlap about 2 cm. Roll the dough on the rolling pin and place it on the 24 cm diameter cake tin, previously buttered and let the dough adhere well to the bottom and edges. Cut the excess dough with a cutter wheel or a knife and finally, with a fork , prick the pastry on the bottom of the pan.
Then proceed with cooking, Cover the dough with a sheet of baking paper and fill it with dried vegetables (beans, chickpeas, lentils, etc ...). Put the pan in a preheated oven at 190 degrees for 15 minutes.
Meanwhile, prepare the ingredients you will need for the filling of the quiche: take the eggs and beat them in a bowl, together with the cream; then add a pinch of nutmeg, a pinch of black pepper, salt,
Sear the diced bacon for 10 minutes in boiling water, then drain and keep aside.
So grate the gruyere cheese and keep this aside.
Once the 15 minutes have elapsed, take out the quiche, remove the beans and the baking paper and brush the bottom with egg white. Then put the quiche in the oven for another 5-10 minutes at 170 ° in order to brown the bottom well.
Once the base of the quiche is extracted from the oven, place the grated cheese on the bottom cover with the mixture of eggs and cream and add the diced bacon.
Bake the quiche lorraine at 170 ° for about 15-20 minutes, until it will be golden in surface.
Before serving the quiche lorraine let it rest in the pan for 10 minutes, so, compacting it, it will be easier to cut it into slices.