Quiche lorraine, the real french recipe!
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We dive into traditional French recipes with THE real recipe for quiche Lorraine! In addition to being super easy to make, it requires very few ingredients: with its crispy puff pastry and its generous filling of eggs, crème fraîche and bacon, this quiche is a must for a meal that the whole family will enjoy! Bake it and presto! :-)
Ingredients
8
Materials
- Frying pan
- Four
- A 11 inches/28 cm diameter tart pan
Preparation
Preparation15 min
Cook time45 min
Put your pastry sheet in a pie dish. Grill diced bacon in a pan, then sprinkle them on the pastry.
In a bowl, mix together the cream, the eggs, salt, pepper, and nutmeg. Then, add the milk.
Pour this mix on the bacon and the pastry.
Bake for 45 minutes at 350°F/180°C.
There you are ! Bon appétit !
FAQ ❓
Where is quiche Lorraine from?
Quiche lorraine comes from France. It's from the Lorraine region located in the North East of France!
What pastry should I buy for a quiche?
For a good quiche Lorraine recipe, the best pastry is shortcrust pastry. You can buy it ready-made in the store, in the fresh produce section. The all-butter version is definitely the best choice ;-) Otherwise, for a quiche Lorraine worthy of a great chef, you can make your own shortcrust pastry. We guarantee the result will be worth it ;-)
What cream should I use to make a quiche Lorraine?
Opt for single cream, which will act as a binder and add a soft texture to your dish.
What can I use instead of bacon in a quiche Lorraine?
For a lighter version, you can replace the bacon with squares of ham. Plus, you won't need to cook them. A small time saver in your preparation for a slightly faster recipe ;-)
Why isn't the bottom of my quiche cooking?
Your oven is probably not hot enough or your quiche is positioned incorrectly in your oven. We recommend baking your quiche in a 350°F/180°C fan-assisted oven and positioning it at the bottom of the oven. At the end of baking, you can raise it to the center to brown the top.
How do I know if my quiche is cooked?
Similar to a cake, simply prick the center of your quiche with the tip of a knife. If it comes out intact, your quiche is cooked!
How can I avoid having water at the bottom of my quiche?
The best thing to do is to cook your food separately in a pan so that it releases its moisture. However, if you're still worried about your quiche leaking water, sprinkle the tart base with breadcrumbs or cornstarch to absorb the excess water during baking.
Is there cheese in quiche Lorraine?
For a gratin effect, many of us like to add grated cheese to the top of our quiche. However, if you want to follow the traditional quiche Lorraine recipe, don't even think about it!
What are the variations of quiche Lorraine?
If you add cheese (grated or not) to your preparation, you'll get a Vosges quiche. If you add onions, you'll get an Alsatian quiche.
What should I serve with my quiche Lorraine?
A salad will be perfect with your quiche Lorraine, making it a quick and easy meal.
When should I eat quiche Lorraine?
Quiche Lorraine is perfect for lunch or dinner or to take with you on a picnic. You can also cut it into small pieces, insert toothpicks into the sides, and then serve it to your guests as an appetizer.
What is the difference between a quiche and a tart?
The only difference between a quiche and a tart is the addition of two ingredients: eggs and cream (this mixture is also called "migaine" in Lorraine). As soon as you see the latter in a recipe, you'll definitely be referring to it as a "quiche."
Furthermore, when we talk about "tarte," we're often referring to sweet recipes.
Furthermore, when we talk about "tarte," we're often referring to sweet recipes.
How to make a thick quiche Lorraine?
For a thick and fluffy quiche Lorraine, here are the adjustments you can make:
- Choose a smaller pan with higher sides: A 8.6 inches/22 cm diameter pan instead of a 11 inches/28 cm one makes for a thicker quiche.
- Increase the filling: For more volume, use 4 to 5 eggs instead of 3, and add 3/4 cup (200 grams) to 1 cup (250 grams) of heavy cream.
- Adjust the baking time: Bake the quiche at 320-340°F/160-170°C instead of 350°F/180°C so it cooks evenly without overbrowning on top.
Tip: For an even fluffier texture, add a little whole milk or mascarpone to your quiche batter.
- Choose a smaller pan with higher sides: A 8.6 inches/22 cm diameter pan instead of a 11 inches/28 cm one makes for a thicker quiche.
- Increase the filling: For more volume, use 4 to 5 eggs instead of 3, and add 3/4 cup (200 grams) to 1 cup (250 grams) of heavy cream.
- Adjust the baking time: Bake the quiche at 320-340°F/160-170°C instead of 350°F/180°C so it cooks evenly without overbrowning on top.
Tip: For an even fluffier texture, add a little whole milk or mascarpone to your quiche batter.
What wine to drink with quiche Lorraine?
Quiche Lorraine, with its cream, egg, and bacon filling, pairs perfectly with dry, fruity white wines.
Best wine pairings for quiche Lorraine: a white wine from Alsace like Riesling or a Chardonnay!
Best wine pairings for quiche Lorraine: a white wine from Alsace like Riesling or a Chardonnay!
How to store quiche Lorraine?
Place the quiche Lorraine in an airtight container or wrap it in plastic wrap and refrigerate; it can be stored for up to 4 days.
Can you freeze quiche Lorraine?
Of course, you can freeze quiche Lorraine! If you want to eat it a little at a time, cut it into slices before freezing.
How to reheat quiche Lorraine?
You can enjoy quiche Lorraine hot, warm, or cold. If you want to reheat it, place it in the oven for another 5 to 10 minutes at 350°F/180°C.
Cookware
oven
Attributes
Suitable for freezing
Keep refrigerated
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