Bacon and Cheese Tart – Quiche Lorraine

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WHAT'S SPECIAL
Quiche Lorraine is a classic of French cuisine, originating from the Lorraine region. This savory tart harmoniously combines beaten eggs and crème fraîche with smoked bacon, all resting in a crispy shortcrust pastry.

Bacon and Cheese Tart - Quiche Lorraine

Quiche Lorraine, a true icon of French gastronomy, finds its roots in the Lorraine region. This savory tart is deliciously composed of a shortcrust pastry base, topped with a rich mixture of crème fraîche, eggs, and smoked bacon, offering a texture that is both firm and tender. Appreciated for its simplicity and authentic taste, it is suitable for all occasions, whether for a family brunch, a quick lunch or a dinner accompanied by a light salad.
Its preparation is simple and quick, and it can be enjoyed both hot and warm, making it a perfect choice for meals prepared in advance. Rediscover this traditional dish which continues to seduce with its elegance and delicious simplicity.
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Servings 6

Equipment

  • 1 pie or quiche dish
  • parchment paper
  • 1 mixing bowl
  • 1 Skillet or frying pan

Ingredients
  

  • 1 pre-made pie crust (or homemade pie crust if you prefer)
  • 6 stripped bacon
  • 3 eggs
  • ¾ cup heavy cream (180 ml)
  • 1 cup milk (250 ml)
  • salt and pepper
  • nutmeg
  • 1 cup swiss cheese (100 g - grated)

Instructions
 

  • Preheat the oven at 356 F.
  • Place the pie crust in a quiche or pie dish (buttered). Prick the bottom crust with a fork to prevent it from puffing up and let it rest in the fridge in the pan for about 30 minutes (this will prevent it from shrinking during cooking).
  • To prevent a soggy crust, par-bake the dough 10 minutes: baking it alone first, lined with parchment paper and filled with pie weights (dried beans).
  • Cook the bacon in a skillet until crispy.
  • In a large mixing bowl, combine and mix the eggs, cream, milk with a whisk. Add salt, pepper and a little bit of nutmeg.
  • Sprinkle the cheese over the inside of the partly baked pastry and crumble the bacon on it.
  • Then, pour the mixture onto the dough. Bake for 30 - 40 minutes, until a knife inserted one inch from the pastry edge comes out clean.

Notes

Other fillings can be added to quiche: ham, cooked mushrooms, cheddar cheese...
 
 
Keyword French Flavour, Quiche lorraine
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