Today I have a real classic my delicious Quiche Lorraine recipe for you. The simple recipe is for a large 26 cm Quiché dish. I sometimes also bake 6-8 mini Quiche Lorrain with this recipe. Quiche Lorraine is a true classic of French cuisine and tastes especially good in the cold season! I love this quiche, which originated in the French Lorraine region and is one of the regional specialties there. My favorite way to eat it is with a crispy shortcrust pastry. All you need for this hearty pie is bacon, (streaky bacon) cream, eggs and grated hearty mountain cheese
How to make the perfect Quiche Lorraine at home
The French are known for their love of butter, cream and eggs. And quiche lorraine is the perfect example of that. It is the most classic and popular recipe in France, so no wonder it is so popular! Quiche Lorraine is a savory pie with a crispy shortbread base and a filling of bacon or ham, eggs, cream, and sometimes grated cheese. The recipe was originally developed by the Lorraine people of northeastern France, hence the name. Quiche Lorraine is eaten in France at any time of the year. My Quiche Lorraine recipe consists of a shortbread tart topped with a classic filling of eggs, bacon, and cheese.
Quiche Lorraine is a delicious and filling dish for breakfast, brunch, or lunch. However, it can be difficult to find a good recipe that is not complicated to prepare. That’s why I’ve put together this easy-to-follow Quiche Lorraine recipe that will have you whipping up the perfect quiche in no time. The ingredients are simple and easy to come by, and the preparation is simple and straightforward. Just follow my step-by-step instructions, and you’ll be enjoying the perfect Quiche Lorraine at home!
Personally, I like the French somewhat hearty Comte cheese better than an Emmental. That’s why I prefer to use it for my savory quiche and tarts. You can actually get it at the cheese counter in the larger supermarkets without any problems.
How To Make Quiche Lorraine: The Best Recipe You Will Find!
Quiche Lorraine is a traditional dish from France. It is usually made with eggs, milk and cheese. The recipe for Quiche Lorraine is often attributed to the Lorraine region on the middle part of the Moselle River in northeastern France.
This dish can be served as a main course for breakfast or at any time of the day as a snack or light meal.
Quiche Lorraine can be served hot or cold. If you choose to serve it cold, it will keep for up to 3 days if properly refrigerated. Quiche Lorraine recipes are simple and easy to make at home. All you need is some cheese, eggs, milk, salt and pepper. You can also easily dress up this dish with your favorite ingredients like bacon and ham, onions and garlic cloves, broccoli or spinach leaves or tomatoes for a hearty flavor that goes well with a glass of wine.
It may seem intimidating to make your own quiche from scratch, but this recipe will show you how!
Mini Quiche Lorraine
With a salad, it’s a delicious main dish or, in mini form, a nice appetizer that’s easy to prepare. Instead of cream I sometimes use crème fraîche and if you like you can cut some spring onion into the egg and cream topping. You can also omit the cheese, but we really like them with the grated cheese. You can get this delicious hearty kitchen classic at almost any bakery in France.
When I bake a small quiche, I sometimes freeze them, so I always have a quick snack when unexpected visitors come. My quiche or tart bases I always blind pre-bake with my quiche dough, this is really important! So the bottom remains nice and crispy and does not soak through.
I hope you have fun reading, browsing, and trying out my cooking and baking recipes!
- 1 Quiché dish 24 – 26 cm or a rectangular dish, 6-8 small tarts
- 1 cutting board
- 1 knife
- 1 sharp knife
- 1 large bowl
- 1 scale
- 1 backing paper
- Pulses for blind baking
- 1 measuring cup
- 1 Rolling Pin
Quiché Lorraine recipe
- 300 g cream or crème fraîche
- 200 g bacon slices or streaky bacon
- 3 eggs large
- 150 g Gruyère Cheese Comte or Emmental
- black pepper from the mill
- 1 pinch nutmeg
- 1 sp cornflour or cornstarch
Quiché – tart dough
- 250 g flour
- 1 egg
- 125 g butter
- 1 tsp salt
- 2-3 tbsp water
- Prepare all the ingredients and the first thing to do is to prepare the dough and blind pre-bake it. Weigh the ingredients
- Then mix the eggs with the cream and season with black pepper from the mill and a good pinch of grated nutmeg. Stir the freshly grated cheese into the egg cream.
- Now spread the bacon on the pre-baked Quiché base, if you like sprinkle a little chopped spring onion on top.
- Carefully pour the egg-cream glaze over the bacon. The ramekins should not be made too full, because the Quiché still rises a little.
- Bake at 180 degrees convection oven for about 20 minutes on the lower rack.
- Mix the flour with the salt and cut the cold butter into cubes and add to the flour, quickly mix the butter and flour with your hands. Add the egg and water to the dough and knead again briefly. Chill the dough in a freezer bag for about 20 minutes in the refrigerator.
- Roll out the dough on a floured surface or between foil or baking paper. Place the dough over the floured rolling pin, then unroll the dough onto the tart pan and press it into the pan onto the baking paper. Depending on the shape, you should line the bottom with baking paper. So that one gets later the Quiché also well from the form.
- It is very important that you prick it with a fork, in the dough several times.
- Cover with baking paper and fill with pulses.
- Pre-bake the tart base in a preheated oven at 180 degrees for about 10 minutes. Then remove the lentils and the baking paper and fill.