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quiche lorraine delicious

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50 min

Quiche Lorraine

Quiche Lorraine Photo 1

Category

Pie Recipes

Time

50 min

Serving

8 persons

Calories

387

Rating

4.00★ (1)

Cuisine

French
Author: Antonina Blum

Lauren Kish - a French flan, the base of which consists of short pastry stuffed with cream , eggs, milk, bacon and cheese.

Ingredients

  • flour: 175 g
  • butter: 100 g
  • yolk: 1 piece
  • bacon: 200 g
  • Gruyère cheese: 50 g
  • sour cream: 200 ml
  • cream: 200 ml
  • egg: 3 piece
  • muscat nut: 1 pinch
  • salt: 1 pinch
  • water: 4 Tbsp

Metric Conversion

Stages of cooking

Quiche Lorraine Photo 2 1
Quiche Lorraine Photo 3 2
Quiche Lorraine Photo 4 3
Quiche Lorraine Photo 5 4
Quiche Lorraine Photo 6 5
Quiche Lorraine Photo 7 6
  1. Mix flour, cold butter, egg yolk and cold water.

    Quiche Lorraine Photo 2
  2. Knead the dough and form a ball. Wrap in foil and let cool for 10-15 minutes. Roll out the dough and put in the baking dish.

    Quiche Lorraine Photo 3
  3. Prick dough with a fork, leave for 10 minutes in the fridge. Put in a preheated 180 degree oven for 15 minutes.

    Quiche Lorraine Photo 4
  4. Cut the bacon into thin strips and fry in hot pan until bits become slightly brown.

    Quiche Lorraine Photo 5
  5. A quarter of cheese grate, and the rest cut into small cubes. Put fried bacon and cheese cubes on the bottom of the baking dish with the dough.

    Quiche Lorraine Photo 6
  6. Whip the sour cream with cream in mixer. In a separate bowl beat the eggs and put into a creamy mixture. Add a pinch of salt and muscat nut. Cover the quiche with the mixture, sprinkle with grated cheese. Reduce the temperature to 190 degrees  and bake the quiche for 25 minutes.

    Quiche Lorraine Photo 7

History of the Quiche Lorraine

Quiche Lorraine is a classic French dish that originated in the Lorraine region of France. The dish was first mentioned in 1605 when it was known as 'kuchen,' meaning cake in German. The dish was eventually renamed 'quiche,' and variations of the dish began popping up all over France. Quiche Lorraine was introduced to the United States in the 1950s, and since then it has been a staple in American cuisine.

Tips and Tricks for Quiche Lorraine Recipe

When making Quiche Lorraine, it's important to keep the following tips and tricks in mind:

  1. Use cold butter in the pastry dough. Cold butter will help create a flaky texture.

  2. Let the pastry dough rest for 10-15 minutes before rolling it out. This will make it easier to handle.

  3. Make sure to prick the pastry dough with a fork before baking it. This will prevent it from puffing up.

  4. Fry the bacon until it's slightly brown before adding it to the quiche. This will add extra flavor to the dish.

  5. Use GruyГЁre cheese for a classic Quiche Lorraine flavor. If you can't find GruyГЁre, you can substitute Swiss or Emmental cheese.

Tips for presenting the dish

When presenting Quiche Lorraine, consider the following tips:

  1. Cut the quiche into small slices and serve it as a side dish.

  2. Garnish the quiche with fresh chives or parsley for added color and flavor.

  3. Serve the quiche warm or at room temperature.

  4. Accompany the quiche with a simple green salad for a well-rounded meal.

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