It’s been a challenge for me to face the Quiche Lorraine recipe, and not because it’s a difficult one because it’s not at all. I must admit that I used to hate that French dish, but now it turns out I love it.
I just had a bad memory of that time when, in Spain, it was super cool to bake quiches and everyone did it with different flavours and fillings. Everyone baked them without any respect for the French cuisine and gastronomy. The result was disgusting fillings and very tall quiches that looked more like wedding cakes.
Luckily, nowadays the reality goes further from that and now, in Spain, we don’t do our best to make every family reunion a quiche parade with fake flavours and bad bacon.
Ingredients
- 200 grams flour
- 100 grams cold butter
- 1 pinch of salt
- 25 grams caster sugar
- 50 grams cold water
- 1 egg yolk
FILLING
- 200 grams bacon (diced)
- 3 eggs
- 200 milliliters heavy cream
- 200 milliliters milk
- Salt y Pepper
BRISA DOUGH
Instructions
BRISA DOUGH
- Put he flour in a big bowl and add butter (diced) on top. Mix with your fingers until you get a crumble.
- Add water, salt, sugar and egg yolk and mix until combine.
- Wrap it in a plastic wrap and let it sit for 2 hours or overnight.
FILLING
- Mix heavy cream, milk and eggs.
- Add salt and pepper to taste.
- Add bacon and mix.
ASSEMBLY
- Pre-heat oven to 180º
- Roll out the dough with a rolling pin and give it a round shape.
- Putt he dough into a 24cm pie mould.
- Cut the remaining dough.
- Pierce all over with a fork and add the filling.
- Bake for 50-60 minutes or until golden and cooked.
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