Quiche Lorraine
Indulge in a rich Quiche Lorraine with crispy bacon and creamy filling, perfect for brunch or a cozy dinner!
Ingredients
- 250 g wheat flour
- 125 g cold butter
- 1 egg
- 2 tbsp cold water
- 150 g bacon cubes
- 4 eggs
- 2 dl crème fraîche
- 1 dl cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pinch grated nutmeg
How to make it
- Put the wheat flour and cold butter in a bowl and rub them together with your fingertips until the mixture looks like coarse crumbs. Work in the egg and cold water just until the dough comes together, then press it into a flat disk and chill it for 20 minutes.
- Roll out the dough and line a tart tin with it, pushing it well into the corners. Trim the edge, prick the base all over with a fork, and chill the lined tin for 10 minutes.
- Set the bacon cubes in a cold pan and turn the heat to medium. Cook them slowly until the fat has rendered and the pieces are crisp and lightly browned, then spread them out over the tart base.
- Whisk the 4 eggs with the crème fraîche and cream until smooth, then stir in the salt, black pepper, and nutmeg.
- Pour the custard over the bacon in the tart shell and bake at 180 C for about 35 minutes, until the filling is set with a slight tremble in the center and the top is pale gold.
- Let the quiche rest for 10 minutes, then cut it into wedges and serve one wedge on a simple plate, with the bacon and custard showing in a clean, firm slice.
