Quiche Lorraine is a French savory tart with an egg, cheese and bacon custard. It is the mother of all quiche recipes. Simple and easy to make, it can be served both as an appetizer, a side dish or a light brunch or dinner. If you’ve never made a quiche before, don’t worry, it couldn’t be easier. Enjoy!
The Famous Quiche Lorraine Easy Made
Ingredients for a 24cm tart pan
Instructions
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Preheat the oven to 200 ° C (static).
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Grease a 24cm round tart pan. Line the base and sides of the pan with puff pastry, pressing gently and ensuring pastry goes to the edge of pan. Trim excess pastry from edges. Prick the base all over with a fork so the hot air released during baking can come out.
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Spread half of the cheese mix evenly over the puff pastry. Sprinkle over bacon-ham mixture, followed by the rest cheese.
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Whisk the eggs in a bowl. Add the cream and whisk vigorously to incorporate. Gradually add the milk, whisking constantly. Season with salt and pepper. Pour gently into the tart pan.
Vigorous whisking introduces air into the mix, keeping the texture of the quiche light and fluffy. -
Put the quiche into the preheated oven and bake until golden-brown for about 45 minutes. Let stand 10 minutes before serving.
Notes
- Your quiche Lorraine can be served warm, sliced in triangles or eaten next day.
- A side of fresh salad and a glass of wine will complete the picture.
- The original recipe suggests Gruyere cheese.
- Quiche recipes are versatile! Try adding nutmeg, onions, chives!