Classic Lorraine Quiche Simple & Quick
Discover the authentic Lorraine quiche, sober and elegant, where the simplicity of ingredients reveals all the richness of flavors. A perfect balance between the crispiness of the crust, the smoky bacon and the creaminess of the cream! This traditional recipe guides you step by step to a perfect quiche, easy to make even for beginners. The authentic Lorraine quiche is a timeless classic that delights young and old alike. Follow our tips for ideal texture and authentic flavors.
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Pros:
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Con:
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- 1
Preheat the oven to 180°C. Roll out the shortcrust pastry in a 24-26 cm tart pan. Prick the bottom with a fork and place in the refrigerator.
- 2
Cook the bacon in a non-stick pan without fat for 5-7 minutes until golden. Drain on paper towels.
- 3
In a bowl, whisk the eggs vigorously. Add the cream and milk while whisking. Generously pepper and add a pinch of nutmeg.
- 4
Remove the pan from the refrigerator. Spread the bacon over the pastry base. Pour the quiche mixture gently.
- 5
Bake in the middle of the oven for 35-40 minutes until the quiche is golden and the center is firm but moist.
- 6
Let rest 10-15 minutes before cutting. Serve hot, warm or cold according to your preference.
- Pastry rest: Essential to avoid shrinkage during baking
- Bacon draining: Crucial for perfect texture
- Nutmeg: Grate it fresh for optimal flavor
- Cooking: Do not overcook to preserve creaminess
- Serve with mesclun salad with light wine vinegar dressing
- Ideal with a dry Alsace white wine like Riesling or Sylvaner
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