How to prepare quiche Lorraine at home in the original French recipe. A delicious savory pie filled with eggs, bacon and cheese

Today the Quiche Lorraine in the original French recipe. 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, panna, Bacon and Gruyère. When I tasted it in Paris many years ago, I fell in love instantly: This pie has everything I like. Starting with the egg, that I love, to continue with the cheese melted, the pancetta crunchy and last but not least the dough, that is friable, buttery and unique taste.

Quiche Lorraine: how to make it perfectly with the step by step video recipe

To help you make a perfect Lorraine quiche I also leave you the RECIPE VIDEO step by step of the whole procedure, While you will also find the RECIPE VIDEO from the pasta BRISÉE, so you have no margin for error.

The wonderful thing about French Lorraine quiche it is the consistency of the stuffed: to be perfect the stuffing should be soft, creamy, humid. L & #8217; egg must not dry out and coagulate too, otherwise you'll make an omelet, and not a quiche. The creamy consistency is achieved through the addition of panna. But keep in mind that in France they use cream with a higher fat content than the Italian one. While the pancetta brings a crunchy and above all savory note and the cheese sweetness and softness.

This in its extreme simplicity rustic cake born in the French countryside it is always able to give a great emotion to the palate: try and tell me.

Quick and easy savory pie recipes

And if you like them QUICHES take a look at all my recipes, you will surely find a tasty idea for you. For example, the SPEUR TART WITH WALNUT PEARS AND GORGONZOLA refined and rustic at the same time, the SALTED MUSHROOM AND TALEGGIO CAKE o to PIE IN BLACK CABBAGE. In spring, don't miss it SAVORY ASPARAGUS AND BACON PIE. And in summer don't give up savory pies, try it RUSTIC RICE CAKE AND TOMATOES, the WHOLEMEAL GALETTE WITH TOMATOES AND FETA, the SAVORY PIE WITH YOGHURT, PEPPERS AND CACIOCAVALLO or the VEGETABLE AND MOZZARELLA BRUSH. And now I wish you a good day!

QUICHE LORRAINE, original recipe (doses for a 24 cm mold)

Portions: 6 Preparation: 40 minutes Cooking: 45 45

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 5 voted )

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Ingredients

350 grams of PASTA BRISÉE

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

a pinch of nutmeg

extra virgin olive oil

Procedure

First look at the RECIPE VIDEO step step.

FOR dough crust - Preparation at broken pasta following the recipe found Who, then wrap it in plastic wrap and refrigerate 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 thus avoid the possibility that in cooking it withdraws on the edges. Preheat oven to 190 degrees static. Put a sheet of parchment paper on the dough and cover it with a handful of dry legumes, then cook the base of quiche lorraine in white for 15 minutes. Remove from oven and lower the oven temperature to 170 degrees.

FOR THE BACON - 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.

FOR THE FILLING - Break whole eggs into a bowl, add the egg yolks (do not throw the egg whites advanced, could you prepare a fabulous Angel Cake orange), add 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.

COOKING - 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!