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Thick Lorraine quiche

Quiche Lorraine is a traditional French speciality that originated in Lorraine. Made with shortcrust pastry filled with a mixture of eggs, cream, milk and bacon, it's simple to make and tasty. Ideal as a starter, main course or picnic dish, this quiche combines crunchiness and softness, with rich, authentic flavours. Served hot or cold, it remains an essential classic of French cuisine.
Print Recipe
Racing: starter, Main course
The kitchen: French
Ingredients Method Notes

Ingredients
  

PASTE
  • 200 grams of flour
  • 100 grams soft, cold butter diced
  • 1 egg
  • 1 tbsp. cold water
  • ½ tsp of salt
GUARD
  • 8 eggs
  • 600 grams full cream
  • 300 grams smoked bacon
  • 100 grams grated emmenthal
  • salt, pepper and nutmeg

Method
 

PREPARING THE DOUGH
  1. In the bowl of a food processor fitted with the leaf, blend the flour, salt and butter on low speed (1) until you obtain a shortbread texture.
  2. Add the egg and the spoonful of cold water. When the dough is well combined, shape it into a ball by hand.
  3. Wrap the pastry in cling film and set aside in the fridge for one hour.
  4. Roll out the pastry on floured greaseproof paper (into a 32 cm diameter circle) and line a 22 cm diameter springform tin (a springform tin for me). Chill in the fridge for at least 30 minutes. Spread the cheese over the tart base.
GARNIR
  1. Add the bacon. They can be browned in a pan beforehand and placed on absorbent paper to remove the grease.
  2. Preheat the oven to 180°C, fan assisted.
  3. Whisk the eggs with the cream, a little salt (as the bacon is salty), pepper and nutmeg. Pour into the tin.
  4. Bake for 1 hour.
  5. When cooked, leave to cool in the oven with the lid wide open for 20 minutes, then remove from the mould. Wait another 5 minutes before cutting and serving.

Notes