Quiche Lorraine. Surely you have already heard of this French savory pie: a casket of crumbly brisée dough that encloses a soft and creamy filling, made of eggs, cream, Bacon and Gruyère. When I tasted in Paris now many (too many) years ago, I fell in love instantly: This pie has everything I like. Starting from eggs, that I love, to continue with the melted cheese, the crispy bacon and not last l & #8217; dough, that is friable, buttery and unique taste. To help you make a perfect Lorraine quiche I also leave you the VIDEO RECIPE step by step of the whole procedure, While you will also find the VIDEO RECIPE of pasta BRISÉE, so you have no margin for error.
The wonderful thing about this quiche is the consistency of the filling: to be perfect the stuffing should be soft, creamy, wet. L & #8217; egg must not dry out and coagulate too, otherwise you'll make an omelet, and not a quiche. The creamy consistency is reached by l & #8217; adding cream (in France we use a cream with a higher fat content), While the bacon makes a crunchy note and especially tasty and the cheese sweetness and softness.
In its extreme simplicity this rustic pie originated in the French countryside is always able to give a thrill the palate: try and tell me. And if you like QUICHES have a look at all my recipes, you will surely find a tasty idea for you. Have a good day!
2 whole eggs
3 egg yolks
200 grams of gruyèere (Gruyere or Emmenthaler)
150 grams of bacon in a single slice
300 ml cream
salt and pepper, to taste
a pinch of nutmeg
extra virgin olive oil, to taste
First look at the VIDEO RECIPE step by step. Prepare the shortcrust pastry following the recipe found here, then wrap it in food film and store in the refrigerator for at least an hour. You can also prepare the dough in advance, keep it in the refrigerator and use it the next day.
Grease and flour the cake tin. Roll out the shortcrust pastry to 3-4 mm thick and cover the bottom and sides of the Pan, lightly prick the bottom with the prongs of a fork. Put the cake in the fridge for 30 minutes: the dough will cool down and so you will avoid the possibility that when cooking it will be withered on the edges. Preheat oven to 190 degrees static. Put a sheet of baking paper on the dough and cover it with a handful of dried legumes, then cook the base of quiche lorraine in white for 15 minutes. Remove from oven and lower the oven temperature to 170 degrees.
Cut the bacon into thin strips. Put in a pan a teaspoon of extra virgin olive oil and Bacon, then Sauté over low heat until the fat is partially melted and Bacon will not be crunchy. Set aside.
Break the eggs into a bowl, Add egg yolks (do not throw the egg whites advanced, could you prepare a fabulous angel cake with orange), combine a little salt, a pinch of ground black pepper and nutmeg. Then pour the cream into the Bowl. Beat with a whisk until the mixture is homogeneous.
Grate the Gruyère into strips. Distribute the Gruyere cheese and Bacon on bottom of shell of shortcrust pastry, then cover with the mixture of eggs and cream. Bake for 20 minutes or until golden brown. Remember that the filling must be well cooked but soft and almost creamy.
Remove from oven and allow to cool the quiche lorraine for 10 minutes before serving. Bon appétit!