Quiche Lorraine with Bacon and Gruyère
The Lorraine quiche with crispy bacon, creamy custard and savory Gruyère is a bistro classic that tastes just as good warm as lukewarm.
By yumbelo · 4 servings · 90 minutes
Ingredients
- 250 g all-purpose flour
- 125 g cold butter, cubed
- 4 pc eggs, size M
- 150 g streaky bacon, diced
- 200 ml whipping cream
- 100 ml milk
- 100 g Gruyère, grated
- 1 pinch nutmeg, freshly grated
- salt
- black pepper, freshly ground
- 1 tsp butter for the dish
Method
- Knead the flour, cold butter cubes, 1 egg and a pinch of salt quickly into a smooth shortcrust pastry, wrap in cling film and chill for about 30 minutes.
- Preheat the oven to 200 °C conventional heat and grease a dish about 26 cm in diameter thinly with butter.
- Cut the bacon into cubes and fry in a pan over medium heat without added fat until crispy, then drain on kitchen paper.
- Roll out the pastry on a little flour to about 3 mm thick, place it in the dish, press the edge down and trim off the overhanging pastry. Prick the base several times with a fork.
- Cover the pastry with baking paper and dried pulses and blind bake for 10 minutes, then remove the paper and pulses.
- Lower the oven temperature to 180 °C. Whisk the remaining 3 eggs with the cream and milk and season with salt, pepper and nutmeg.
- Spread the bacon and half of the grated Gruyère over the pastry base, pour the custard over it and sprinkle the remaining cheese on top.
- Bake the quiche for 30 to 35 minutes until the filling is set and golden brown. Let it cool briefly and serve warm or lukewarm.