Quiche Lorraine – crisp tart with bacon and cream
Lunch

Quiche Lorraine – crisp tart with bacon and cream

A crisp tart filled with egg, cream and bacon. A classic from the Lorraine region, easy to make and good for both lunch and dinner.

TraditionalEverydayWeekendLunchDinnerStandard
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Rate:
60 min total
6 servings
Easy

Ingredients

servings

  • Shortcrust base

    • 200 g Plain flour
    • 100 g Cold butter, diced
    • 1 stk Egg yolk
    • 2 spsk Cold water

  • Filling

    • 150 g Bacon, cut into strips
    • 3 stk Eggs
    • 2 dl Double cream
    • 0.5 tsk Salt
    • 0.3 tsk Grated nutmeg

Instructions

  1. 1

    Make the shortcrust

    1. Rub flour and butter together with your fingertips until it resembles breadcrumbs.
    2. Add egg yolk and water. Bring together quickly into a dough. Wrap in cling film and chill for 20 minutes.
    15 min
    BowlHands
  2. 2

    Blind bake the base

    1. Roll the dough out and line a tart tin (about 24 cm). Prick the base with a fork.
    2. Bake at 200 °C for 10–12 minutes until the base is lightly golden.
    15 min
    200°C
    Oven
  3. 3

    Fry bacon and make filling

    1. Fry the bacon until crisp. Place it in the blind-baked tart base.
    2. Whisk eggs, cream, salt and nutmeg together. Pour over the bacon.
    10 min
    PanBowl
  4. 4

    Bake the quiche

    1. Place in the oven at 180 °C for 25–30 minutes until the filling is set and golden.
    2. Let it rest for 5 minutes before slicing.
    25 min
    180°C
    Oven

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Details

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store covered in the fridge. Reheat in the oven at 160 °C.

Frozen

  • • Duration: 30 days
  • • Temperature: -18°C
  • • Method: Freezes well. Thaw in the fridge overnight and reheat in the oven.

Tips

Preparation

  • • Keep butter and water cold — it makes a crisper dough.

Cooking

  • • Use beans or rice as blind-baking weights so the base does not puff up.

Serving

  • • Good with a green salad on the side.

Variations

Flavor

  • Add grated gruyère for a cheesy quiche.

Method

  • Use a shop-bought shortcrust base to save time.

Author

N

Nordmad

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Comments

Author

N

Nordmad