ReceptnaptárQuiche Lorraine (Lorraine tart)
Quiche Lorraine is the well-known savoury tart of Lorraine and one of the most copied dishes in French cooking. The original consists of smoked bacon, eggs and cream, and cheese only joined later. The essence of the traditional version is a silky filling that has only just set, and a buttery, crumbly pastry.
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Ingredients
Method
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- Rub the flour, salt and cubed butter together with your fingertips until crumbly, add the yolk and just enough cold water to bring the dough together. Shape into a ball, wrap in cling film and chill for 30 minutes.
- Heat the oven to 200 °C (fan 180 °C). Roll out the dough, press it into a 26 cm tart tin, rest it in the fridge for 10 minutes, then prick it with a fork.
- Blind-bake the pastry, lined with baking paper and filled with dried beans, for 15 minutes, then remove the paper and bake for another 5 minutes until the base is dry.
- Meanwhile, fry the bacon in a dry pan for 5-6 minutes until crisp, drain on paper towels and scatter over the blind-baked pastry.
- Whisk the eggs and yolks with the cream, milk, nutmeg, salt (careful, the bacon is salty too) and pepper, and pour over the bacon. If using cheese, sprinkle it on top.
- Lower the oven to 180 °C (fan 160 °C) and bake for 30-35 minutes, until the filling is set and the top is flecked with golden brown. Leave to rest for 10 minutes before slicing.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Blind-baking the pastry is essential. That way it does not turn soggy under the filling and stays crisp.
- Bake the filling only until it has just set. If the middle still wobbles slightly, it will firm up properly while resting. An overbaked quiche turns rubbery.
- Do not add much salt, since both the bacon and the cheese are salty. Taste first, season after.
Frequently asked questions
Does it need cheese?
The traditional Lorraine recipe contains no cheese, but many people add Gruyère because it is tastier and browns nicely. Both versions are good.
How long does it keep?
In the fridge, covered with cling film, for 3 days. It reheats well in a 160 °C oven in 10-12 minutes. It is also delicious cold.
Similar recipes
- Quiche Lorraine (bacon and cheese tart) · French
- Eggs Benedict (poached eggs with ham and hollandaise sauce) · American
- Quiche Florentine (spinach tart) · French
- Egg Roll · Hungarian
- Tarte à l'oignon alsacienne (Alsatian onion tart) · French
- Egg flan · Hungarian
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