Quiche Lorraine

Name: Quiche Lorraine
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 short crust pastry (i.e. Pâte Brisée); 200 grams smoked bascon or ham; 200 grams crumbled cheese (strong taste e.g. Emmentaler, Gruyère); 250 ml cream/crème fraiche; 1 bunch coriander/cilantro or parsley; 2 cloves garlic; 4 medium sized eggs; 2 medium sized onions

RalphV @cook_2949745

Traditional french meal. Easy to do and lot of room personal/seasonal preferences.

RalphV @cook_2949745

Traditional french meal. Easy to do and lot of room personal/seasonal preferences.

Saved

Ingredients

60 mins

4 servings

1short crust pastry (i.e. Pâte Brisée)
200 gramssmoked bascon or ham
200 gramscrumbled cheese (strong taste e.g. Emmentaler, Gruyère)
250 mlcream/crème fraiche
1 bunchcoriander/cilantro or parsley
2 clovesgarlic
4medium sized eggs
2medium sized onions

Saved

Steps

60 mins

1

Chop the onions and the bacon/ham into small pieces.
2

Crack open 4 medium sized eggs and mix it with the crème fraiche. Add squeezed garlic and fine chopped coriander and give it a good steer. Mix about 2/3 of the crumbled cheese into it. Add salt and pepper to your liking, but keep in mind the additional salt/flavour that might come from your other ingredients like bacon and cheese.
3

Rinse the pan with cold water. Don't dry it - keep it wet. The water will prevent the pastry from sticking to the tin while baking. Don't use butter or oil for this purpose, as for short crust pastry this only makes it soft. Eventually, use a dessert fork and poke a few holes in the bottom. This prevents the short crust pastry from elevating too much during pre-baking.
4

Line the tin evenly with the pastry. Try to avoid air bubbles, especially around the rim. In case you use ready-made short crust pastry like I do, keep the pastry in the fridge until you're going to use it. It's easier to manipulate (more dense structure) as long it's cold.
5

Go round once and use your finger to make the thickened upper end. Do so by rolling the pastry that's above the height of the fillings with your finger. This will also result in a nice pattern. As this depends on the size of your tin, there might be some experimenting necessary the first time. E.g. for my tin (26cm) it's about 4 cm.
6

Put the tin in a pre-heated stove for 10 minutes at 200°C. If supported by the stove, use bottom heat for this. This seals the surface of the pastry and thus prevents it from getting soaked when filled with the wet ingredients.
7

While the tin is in the stove, fire up a pan and roast the bacon. After it greased the pan add the onions and let them get some color. Don't over do the onions though, as they are going to be in stove for quite some more time.
8

When the pastry is done pre-baking, distribute the roasted onions and bacon (step 7) evenly across the bottom.
9

Fill it up with the egg-creme-cheese mixture from (step 2). Take care that the cheese from the mixture is distributed evenly and covered with creme. Finally sprinkle the remaining third of cheese over the filling to create a nice golden crust on top.
10

Switch your stove to hot air and stick to the 200°C. Give the Quiche about 40 minutes till it's done. Usually you see that it is ready when it stopped steaming and has a golden top crust. If in doubt, poke it in the center with a knife and check if steam or liquids are coming out.
11

Cut in four and server it. A mixed green salad with balsamic vinegar and olive oil is an excellent addition to this dish.