Quiche Lorraine
Lorraine — Mother recipe · ar de en es fr it ja pt ru zh
Quiche Lorraine is a crisp and creamy dish that awakens the senses with its combination of Gruyère cheese, fried bacon, and eggs.
⏱️ 20 min prep + 40 min cottura · 6 porzioni · facile
Ingredients
- 250g of pastry dough
- 150g of bacon cut into thin strips
- 3 large eggs
- 400ml of sour cream (cream)
- 150g of grated Gruyère cheese
- Freshly ground black pepper
Method
- Prepare the pastry dough according to instructions and form into a disk. Roll out the dough in a quiche pan of 23 cm diameter, trimming any excess.
- Fry the bacon over medium heat until crispy and golden brown. Drain on paper towels.
- In a large bowl, whisk eggs with black pepper. Stir in sour cream until well combined. Fold in grated cheese and fried bacon.
- Pour quiche mixture into prepared pan and spread evenly.
- Bake in preheated oven at 180°C for about 35-40 minutes or until the filling is set and crust is golden brown.
The story
Quiche Lorraine hails from the French region of Lorraine and is one of the most renowned variations of quiche. Its origins trace back to the 19th century when farmers in the area began preparing this recipe as an economical alternative to traditional sweet dishes.
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