Quiche lorraine

Name: Quiche lorraine
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: Serves 4-6
Cuisine: French
Ingredients: nutmeg, to taste; 3 eggs; 80 g (2¾ oz) Gruyère cheese, grated; 250 ml (8 fl oz) cream; 1 egg, beaten; ½ quantity shortcrust pastry; 180 g (5¾ oz) smoked bacon, rind removed and cut into thin strips; oil, for cooking

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
1 hr 35

Appears in

Quiches & Pastries

By Le Cordon Bleu

Published 1998

About

This open tart originated in the Lorraine region around the sixteenth century. The name quiche comes from the German word ‘küchen’, meaning cake. A quiche can contain many fillings, but a quiche lorraine is traditionally made with cream, eggs and smoked bacon, and is considered a classic of French cuisine.

Ingredients

½ quantity shortcrust pastry
1 egg, beaten

Europe
France
Lorraine
Pastry
Mediterranean

Method

Lightly grease a 22 x 3.5 cm (8¾ x 1¼ inch) loose-bottomed flan tin. Roll out the dough on a lightly floured surface to a thickness of 3 mm (⅛ inch) and line the prepared tin (see Chef’s techniques). Preheat the oven to moderate 180°C (350°F/Gas 4)