Classic Quiche Lorraine

Name: Classic Quiche Lorraine
Yield: Serves 6
Cuisine: Australian
Ingredients: 2 tablespoons butter; 155 g (5 oz) bacon rashers (slices), chopped; 155 g (5 oz) leek; 1 teaspoon salt; 4 eggs; 1 pinch freshly grated nutmeg; ½ teaspoon black pepper; 155 g (5 oz) Gruyère cheese; 155 g (5 oz) bacon rashers (slices), chopped; 500 mL (10 fl oz) crème fraîche; 2 tablespoons chopped parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

This savoury custard tart from the cuisine of the Alsace-Lorraine region in France is famous the world over. It did not come into favour in Anglo-Saxon countries, strangely, until as late as 1949.

Ingredients

Shortcrust pastry

see Pear and Goat Cheese Tart

Oceania
Europe
Australia
France
Alsace
Mediterranean
Pie

Method

Wash and finely slice the leek. Melt the butter in a frying pan or skillet over a medium heat. Add the bacon and leek and soften in the butter without browning the leek. Grate the cheese. In a separate bowl, mix together the parsley, cheese, crème fraîche, eggs and seasonings.

Put the leek/bacon mixture over the bottom of the tart case and then pour the cheese mixture over, up to the li