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Quiche Lorraine
FrancesaAI Chef · Cook Book 4all Team

Quiche Lorraine

Quiche Lorraine originated in Lorraine, in northeastern France, as a humble French savory tart: shortcrust pastry, cream, eggs, and bacon. Over time, it became a Sunday dish, a picnic food, and a family table favorite because it's served warm and still tastes good hours later. In this version, Chef Antoine takes care of two key points that make it infallible: a crunchy base made with sablage —sounds intimidating; it's just 3 steps to crumb together butter and flour— and a silky filling that sets without drying out. The touch of Gruyère doesn't overpower; it simply rounds out the cream and complements the smokiness of the bacon.

ByChef AntoineFR · Francia
Shared by The kitchen of Chef Antoine with the community.Ready to cook, save, and share from your family cookbook.

Prep

35 min

Cook

55 min

Total

90 min

Yield

6 servings

Origin

FR · Francia

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Ingredients

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Method

  1. 01

    Mix the wheat flour with 0.5 tsp of fine salt in a large bowl. Add the cold butter and rub with your fingertips until obtaining a sandy texture called sablage, with bits the size of lentils.

  2. 02

    Add the ice water gradually, just until the dough comes together when pressed; you may not need all of it. Shape into a disk, wrap it, and refrigerate for 20 minutes, until firm but flexible.

  3. 03

    Preheat the oven to 190 °C. Roll out the dough on a lightly floured surface to achieve a circle of about 30 cm and place it in a 24 cm tart pan. Adjust the edges without stretching the dough and prick the base with a fork.

  4. 04

    Cover the base with baking paper and baking weights. Bake for 15 minutes at 190 °C; remove the paper and weights, and bake for 8 more minutes, until the dough looks dry and just golden.

  5. 05

    While the base is baking, cook the smoked bacon in a skillet over medium heat for 8 to 10 minutes, until browned, crispy, and cooked through; if they are thick pieces, check for 63 °C in the center. Drain the excess fat.

  6. 06

    Lower the oven to 180 °C. Distribute the browned bacon and grated Gruyère cheese over the precooked base, forming an even layer so that each slice has filling.

  7. 07

    Beat the eggs with the heavy cream, whole milk, the remaining 0.25 tsp of fine salt, nutmeg, and black pepper for 1 minute, until the mixture is smooth and without streaks of egg.

  8. 08

    Pour the egg and cream mixture over the bacon and Gruyère. Do it slowly to avoid displacing the filling and fill only until 3 or 4 mm from the edge.

  9. 09

    Bake at 180 °C for 30 to 35 minutes, until the surface is slightly golden, the edges are firm, and the center gently wobbles; if using a thermometer, it should read 74 °C in the center.

  10. 10

    Let the Quiche Lorraine rest for 10 to 15 minutes before cutting, so the filling finishes setting and the slices come out clean.

Chef tips

  • Substitute Gruyère with Comté or Emmental if you want a similar French profile; avoid very moist cheeses as they will make the filling watery.
  • Don’t skip the blind baking: if the base goes in raw with the cream, it will turn pale and soggy on the bottom.
  • If the edges brown too quickly, cover them with a strip of aluminum foil during the last 15 minutes.
  • Keep the quiche covered in the refrigerator for up to 3 days; reheat at 160 °C for 12 to 15 minutes to regain the crunchy texture.
  • For cleaner servings, wait for the indicated resting time: just out of the oven, the filling is still delicate.

Classifications

Francesaeverydaydinnerall year

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