Quiche Lorraine

Name: Quiche Lorraine
Yield: Serves 6 servings
Ingredients: 1 1/4 cups flour (about 150 grams); 5 1/2 tablespoons softened butter (about 75 grams); 1 pinch fine salt; 1 egg yolk; 1 little cold water; 3 1/2 ounces smoked bacon (about 100 grams); 3 1/2 ounces diced ham (about 100 grams); 3 1/2 ounces shredded Swiss cheese (about 100 grams); 2 eggs; 2 egg yolks; 1 cup milk (about 1/4 liter); 1 cup heavy cream (about 1/4 liter); Salt & pepper; Grated nutmeg

Zypoff @cook_Zypoff

Paris 15

According to tradition, Quiche Lorraine is a savory tart made with a shortcrust pastry filled with a mixture of eggs, heavy cream, and smoked bacon. When cheese is added to the filling, it's called a quiche vosgienne. The recipe I'm sharing is actually a quiche vosgienne with ham ;-).

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Ingredients

Serves 6 servings

Shortcrust pastry
1 1/4 cupsflour (about 150 grams)
5 1/2 tablespoonssoftened butter (about 75 grams)
1 pinchfine salt
1egg yolk
1little cold water
Filling and Quiche Mixture
3 1/2 ouncessmoked bacon (about 100 grams)
3 1/2 ouncesdiced ham (about 100 grams)
3 1/2 ouncesshredded Swiss cheese (about 100 grams)
2eggs
2egg yolks
1 cupmilk (about 1/4 liter)
1 cupheavy cream (about 1/4 liter)
Salt & pepper
Grated nutmeg

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Steps

1

Place the flour and fine salt in a mixing bowl.
2

Add the butter, cut into pieces. Mix until the mixture is crumbly.
3

Knead and add a little water until the dough is neither too firm nor too soft. It should be smooth and not stick to your fingers.
4

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
5

Meanwhile, cook the bacon and diced ham in a skillet without any added fat. Drain and place them on a paper towel.
6

Press the shortcrust pastry into a buttered 8-inch (20 cm) round tart pan with 1 1/2-inch (4 cm) sides. Chill again.
7

Prepare the quiche mixture.
8

Whisk together the eggs, egg yolks, milk, and cream.
9

Add salt, pepper, and grated nutmeg.
10

Sprinkle the bottom of the pan with shredded Swiss cheese, then add the bacon and ham, and finish with another layer of cheese.
11

Pour the quiche mixture over the filling, leaving about 1/8 inch (2–3 mm) from the top edge.
12

Bake in a convection oven preheated to 350°F (180°C) for 35 to 40 minutes.
13

When done, remove the pan from the oven, place it on the counter, and let it cool to room temperature.
14

Serve warm or cold with a crisp salad.