Quiche lorraine

Name: Quiche lorraine
Prep time: 1 h 10 min
Cook time: 55 min
Total time: 2 h 5 min
Yield: Serves 4–6
Cuisine: French
Ingredients: 200 g (6½ oz) plain flour; 1 teaspoon salt; 100 g (3¼ oz) unsalted butter, cut into cubes 1 egg; 180 g (5¾ oz) smoked bacon, rind removed and cut into julienne strips (see Chef’s tip); 4 eggs; pinch of ground nutmeg; 250 ml (8 fl oz) cream; 80 g (2¾ oz) Swiss cheese, grated

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Regional French

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

Pastry

200 g (6½ oz) plain flour
1 teaspoon salt

Europe
France
Mediterranean
Pie

Method

To make the pastry, sift together the flour and salt and using your fingertips, rub in the cubed butter until the flour is evenly coloured and sandy in texture. Make a well in the centre and add the egg and 1 tablespoon water. Mix well and form into a ball. Cover with plastic wrap and place in the refrigerator to rest for 30 minutes. Preh