Quiche Lorraine

Name: Quiche Lorraine
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 25 min
Yield: Serves 4
Cuisine: French
Ingredients: 1 ½ cups (150 g) flour; 5 tablespoons (75 g) butter; 4 oz. (125 g) slab bacon or prosciutto; (A frozen crust can be used instead.); 2 tablespoons water; ½ teaspoon (4 g) salt; 6 tablespoons (100 ml) crème fraîche or heavy cream; 2 eggs; Nutmeg; Salt and pepper; 1 oz. (30 g) butter

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

Dough

5 tablespoons (75 g) butter
1 ½ cups (150

Starter

Method

If you are preparing a crust from scratch, place the flour and salt in a large mixing bowl. Take the butter out of the refrigerator an hour before beginning the crust. Break the butter into the bowl in little nut-sized pieces, then use your fingers to “pinch” the flour and butter together. Work quickly to make a crumbly mixture, then add the water and quickly form the dough into a ball, working