© Stine Christiansen | Foodstyling: Gitte Heidi Rasmussen

Quiche Lorraine with fresh herbs

Recipe
Summer
Cheese

We present the classic from Lorraine in a slightly summery guise and in a completely new form.

Falstaff Editorial Team

Ingredients for the dough

Ingredients (6 servings)
200 g wheat flour, plain
120 g butter, cold and coarsely grated
1/2 teaspoon(s) salt
1 egg

Ingredients for the filling

Ingredients (6 servings)
80 g mountain cheese, cut into 1 cm cubes
100 ml dry white wine
40 g butter
90 g smoked bacon, cut into strips
320 g leek, cut into fine rings
300 g whipping cream
2 eggs
1 bunch of chives, optionally with flowers
pepper
salt
  • Cover the diced cheese with wine and leave to soak for about five hours.
  • For the dough, roughly mix the flour, salt and butter with your fingers, make a well and break the egg into it. Now quickly knead everything into a smooth dough. If the dough does not bind, add 1 or 2 tablespoons of ice water. Wrap the dough in cling film and leave to rest in the fridge for at least 1 hour.
  • Roll out the dough so that it covers the tin plus the sides. Prick the base several times with a fork. Place a sheet of baking paper on top of the pastry and then fill the tin with dry pulses (e.g. beans, lentils or rice) or blind baking balls and blind bake at 190 °C top/bottom heat for 15 minutes. Carefully remove the baking paper including the filling and set the pre-baked pastry to one side.
  • Foam the butter in a wide pan and carefully fry the bacon until light brown. Add the leek and season with salt and pepper. Sauté over a low heat until they start to collapse. It should not take on any color, still have a bite, but should no longer be raw. Pour in the cream and bring to the boil. Remove the pan from the heat and leave the leek to cool.
  • When it is only lukewarm, stir in the eggs and chopped chives. Season again and pour into the tin with the pre-baked shortcrust pastry.
  • Strain the pieces of cheese and spread evenly over the filling.
  • Bake in a preheated oven at 160 °C top/bottom heat for 15 minutes, then reduce the heat to 135 °C and bake for a further 10 minutes. The filling should jiggle loosely but no longer be runny. Leave the quiche in the switched-off oven until the filling has set. Sprinkle with the chives.

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Falstaff Editorial Team
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