Quiche Lorraine

Name: Quiche Lorraine
Ingredients: 8.8 oz bacon; 4 eggs; 1 1/4 cups cream (about 300 ml); 1 tablespoon salt (about 15 grams); 3 1/2 tablespoons butter (about 50 grams); 5.3 oz cheese; 1 teaspoon pepper (about 5 grams); 1 teaspoon nutmeg (about 5 grams); 5.3 oz onion; 2 cups flour (about 250 grams); 5.3 oz butter (about 150 grams); 1 egg yolk; 1 teaspoon salt (about 5 grams)

Benjamín López García @lopezben

This is a savory tart, and the recipe originated in the Lorraine region in the northwest of France.

Benjamín López García @lopezben

This is a savory tart, and the recipe originated in the Lorraine region in the northwest of France.

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Ingredients

8.8 ozbacon
4eggs
1 1/4 cupscream (about 300 ml)
1 tablespoonsalt (about 15 grams)
3 1/2 tablespoonsbutter (about 50 grams)
5.3 ozcheese
1 teaspoonpepper (about 5 grams)
1 teaspoonnutmeg (about 5 grams)
5.3 ozonion
pâte brisée
2 cupsflour (about 250 grams)
5.3 ozbutter (about 150 grams)
1egg yolk
1 teaspoonsalt (about 5 grams)

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Steps

1

For the pâte brisée, sift the flour, incorporate the butter, salt, and egg yolk, and mix until you have a sandy consistency. Let it rest in the refrigerator.
2

Cut the bacon into small pieces and slice the onion.
3

In a hot pan, add the bacon with the butter, and after 2 minutes, add the onion until softened, then set aside.
4

Mix the cream, cheese, eggs, bacon, and cooked onion, then set aside.
5

Roll out the dough and place it in the tart pan. Bake the dough for 10 minutes at 392°F (200°C).
6

Pour the mixture into the pre-baked crust, add the cheese on top, and bake for 15 minutes at 356°F (180°C).