Quiche Lorraine

Yields1 Serving

The quiche has different names around the globe, and I have always found myself eating up the new inspirations for them wherever I travel. But classic flavors for breakfasts, afternoon coffees, and picnic snacks are the basis for my quiche technique.

It's such an easy and lovely balance of elements. A salty, buttery dough with a slight dry crunch as the base, filled with an savory egg filling. No wonder it's a classic crowd-pleaser!

This traditional recipe for quiche lorraine can be cooked with slight changes and never lose its cool. It is easy, fast and full of flavor. The actual preparation time should not take more than 20 minutes and the outcome is worth it! 

I usually add leeks and shallots to the recipe. In future entries, I'll share different variations.

 ½ cup butter
 1 cup all-purpose flour
 A pie pan, oiled and powdered
 1 cup chopped bacon
 1 medium onion, chopped
 3 garlic cloves, minced
 ½ tsp salt
 ½ tsp powdered garlic
 1 cup heavy cream
 ½ tsp pepper
 4 large eggs
  cup Parmesan cheese

1

Place the butter in a large bowl. Slowly mix in the flour. With clean hands, start kneading the dough, adding water and flour. This is a 1 2 3 dough. Add a pinch of salt and when the dough is firm yet soft.

2

Press the dough against a bake-prepared 9 x 2 inch pie pan. Spread dough evenly across the pan. When ready, pinch the base with a fork and place the pan in the fridge to keep cool. Save for later.

3

In a medium saucepan, cook the bacon, onion and garlic. Then add salt and powdered garlic. Stir occasionally for about 7 minutes, until the bacon is cooked.

4

Add the heavy milk and pepper. Cook, stirring constantly, for another 7 minutes, until the sauce has a thick consistency.

5

Let the mixture cool. When it is not so hot, add the 4 large eggs and Parmesan cheese. Mix well, and pour into the baking dish. Bake for 25 minutes at 375'.

Serve with salad, coffee or a cup of tea!

Music: Yann Tiersen L’autre valse d'Amelie

Ingredients

 ½ cup butter
 1 cup all-purpose flour
 A pie pan, oiled and powdered
 1 cup chopped bacon
 1 medium onion, chopped
 3 garlic cloves, minced
 ½ tsp salt
 ½ tsp powdered garlic
 1 cup heavy cream
 ½ tsp pepper
 4 large eggs
  cup Parmesan cheese

Directions

1

Place the butter in a large bowl. Slowly mix in the flour. With clean hands, start kneading the dough, adding water and flour. This is a 1 2 3 dough. Add a pinch of salt and when the dough is firm yet soft.

2

Press the dough against a bake-prepared 9 x 2 inch pie pan. Spread dough evenly across the pan. When ready, pinch the base with a fork and place the pan in the fridge to keep cool. Save for later.

3

In a medium saucepan, cook the bacon, onion and garlic. Then add salt and powdered garlic. Stir occasionally for about 7 minutes, until the bacon is cooked.

4

Add the heavy milk and pepper. Cook, stirring constantly, for another 7 minutes, until the sauce has a thick consistency.

5

Let the mixture cool. When it is not so hot, add the 4 large eggs and Parmesan cheese. Mix well, and pour into the baking dish. Bake for 25 minutes at 375'.

Serve with salad, coffee or a cup of tea!

Quiche Lorraine
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