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Lena Staal, Gitte Jakobsen
Home Food & Drinks Recipes Cooking Quiche Lorraine classic with bacon, egg and cheese

Quiche Lorraine classic with bacon, egg and cheese

Rezept
Tart
Cheese

The classic par excellence, the mother of all quiches is this hearty tart from Lorraine with lots of bacon and cheese!

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For the shortcrust pastry

Ingredients (4 servings)
220 g Flour, smooth
1/2 teaspoon(s) Salt
1/2 teaspoon(s) Paprika powder (optional)
140 g Butter, cold, cut into pieces
1 Egg
3 tablespoon(s) Water, ice cold

For the filling

Ingredients (4 servings)
300 g Breakfast bacon
1 red onion (approx. 200-250 g), finely chopped
4 (room temperature)
120 ml Whole milk
120 ml Whipped cream
1 pinch Cayenne pepper (optional)
140 g Emmental cheese, coarsely grated
Salt
Pepper
  • For the shortcrust pastry, mix together the flour and salt (and paprika powder). Work in the cold butter until a crumbly consistency is achieved. Add the egg and water and knead quickly to form a dough. Wrap in cling film and refrigerate for approx. 1 hour.
  • For the filling, fry the bacon until crispy, leave to cool and chop into small cubes. Slowly fry the onion in the bacon fat or in a little oil until golden brown (approx. 15 to 20 minutes).
  • Mix the eggs, milk, cream and spices. Mix in the bacon, onion and two thirds of the grated cheese.
  • Preheat the oven to 200 °C (top/bottom heat). Roll out the dough and place in a buttered quiche tin (approx. 26 cm). Cover the base with baking paper, weigh down with pulses or rice and pre-bake for approx. 20 minutes.
  • Remove the paper and weights, leave to cool briefly. Set the oven to 180 °C.
  • Spread the egg mixture evenly over the pastry base. Sprinkle the rest of the cheese on top.
  • Bake on a baking sheet for approx. 25 to 30 minutes until golden brown and the center is set.
  • Leave to rest for 10 minutes before serving and serve with a crisp green salad (preferably with Dijon vinaigrette!).
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