Quiche Lorraine

Serves 6 people
Cooking time: 1 hour prep, 50 minutes in the oven

Ingredients

  • 2.5 cups (300 g) flour
  • ⅔ cup (150 g) cooled butter
  • 10.5 oz (300 g) smoked bacon strips
  • 1 egg
  • 1 tsp salt
  • 1 Tbsp water
  • 6 eggs
  • 1.5 cups (400 ml) cream
  • 1.5 cups (200 g) grated Gruyère cheese
Wine suggestion: Gamay
Tags: france, gamay, quiche

The fresh raspberry aromas complement the the bacon flavours of this French quiche.

Preparation

Make a dough from 2.5 cups (300 g) flour, ⅔ cup (150 g) butter, 1 egg, 1 tsp salt, and 1 Tbsp water. Let rest for 1 hour in a cool place.

Roll the dough flat and lay into a greased pan. Prick with a fork in several places.

Scramble 6 eggs with 1.5 cups (400 ml) cream and half of 1.5 cups (200 g) grated Gruyère cheese.

Pan-fry 10.5 oz (300 g) bacon strips and let cool on a plate. Spread cooled bacon strips over dough base and pour egg mixture over both. Top with remaining cheese.

Bake the quiche in an oven preheated to 375 °F (190 °C) for 50 minutes, until golden brown.

If the quiche begins to brown after approx. 35 minutes, turn the temperature down to 350 °F (180 °C).

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