Improved Quiche Lorraine Recipe

Introduction

This Quiche Lorraine recipe is a great classic of our gastronomy. Although the traditional Quiche Lorraine recipe contains neither milk nor cheese, the most common version remains, after all, the following. This recipe has two special features: instead of shortcrust pastry, I use puff pastry, which, in my humble opinion, gives the Quiche Lorraine more flavor. It's also a matter of precooking the bacon to remove its fat and make the quiche less greasy and less juicy.

Serves 4 to 6 - Preparation time 15 min Cooking time 30 min - Cooking temperature 250°C

 

Ingredients

• 1 roll of puff pastry, 3 whole eggs
• 30 cl of crème fraîche
• 25 cl of milk
• 300 grams of smoked bacon
• 150 grams of grated Emmental cheese
• Salt, Pepper, Nutmeg

 

Equipment

• 1 electric mixer or whisk
• 1 pie pan
• 1 mixing bowl

 

Making a pie step by step

Preheat the oven to 250°C for 10 minutes

 

In the pie pan, roll out the puff pastry. Previously removed from the refrigerator 30 minutes beforehand (it becomes This makes it easier to roll out).
Prick the dough all over with a fork to prevent it from rising.

 

Place the dough in the pan in a hot oven for 10 minutes, until the dough is lightly browned.

 

Take the dough out and let it rest while you prepare the batter.

 

While the dough is pre-cooking, take the bacon and cook it in a pan over high heat. During cooking, drain it with a colander to remove the melted fat. The goal is to lightly brown it to give it more flavor.

 

Take the bowl and break the 3 eggs into it, then pour in the crème fraîche.
Mix the eggs and crème fraîche with a whisk.

 

Gradually add the milk while continuing Mix with a whisk.

 

Add the salt and pepper.

 

Then the nutmeg.

 

Spread the bacon over the pre-baked pastry evenly and evenly.

 

Pour the Quiche Lorraine mixture over it.

 

Sprinkle the Quiche Lorraine evenly with the Emmental cheese.

 

Bake the Quiche Lorraine for 30 minutes at 250°C. After 25 minutes, pierce with a knife.If the quiche comes out dry without any traces of crème fraîche, your quiche is ready.

 

To make it crispier, don't hesitate to put your oven in grill mode for 5 minutes (if it has one). Be careful not to burn the top of your quiche.