Quiche Lorraine
The classic from Alsace: a crisp homemade crust filled with smoked bacon, Gruyère and a creamy filling of eggs and crème fraîche.
- 70 min
- 6 servings
- Medium
Ingredients
- 250 gplain flour
- 125 gcold butter (diced)
- 5 eggs
- 1 tspsalt
- 1 tspice-cold water (or a little more)
- 200 gsmoked bacon (in one piece, cut into strips)
- 0.5 tspoil
- 150 mlmilk
- 250 gcrème fraîche
- 120 ggrated Gruyère
- 1 pinchnutmeg
- to tastefreshly ground pepper
Method
- 1
Rub the flour, cold butter and salt together with your fingertips until crumbly. Add 1 egg and the ice-cold water and knead quickly into a smooth ball; if it is too dry, add a few more drops of water. Cover and rest the dough in the fridge for 30 minutes.
- 2
Preheat the oven to 200 °C. Roll out the dough and line a greased quiche tin (about 26 cm). Prick the base a few times with a fork.
- 3
Fry the bacon in the oil until crisp and drain on kitchen paper.
- 4
Whisk the remaining 4 eggs with the milk, crème fraîche, nutmeg and some pepper. Stir in half the cheese.
- 5
Scatter the bacon over the base, pour over the egg mixture and sprinkle with the rest of the cheese. Bake for about 40 minutes until golden and set.
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