Quiche lorraine (bacon and cheese quiche)
French Cooking Academy · ♥ 3.9K likes · 198.5K views · 5 min video
Read about bacon in the BrightCulinary Book
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Ingredients
Method
Techniques
- shortcrust pastry
- 200 g bacon
- 200 g cheddar cheese
Pan fry the bacon; prepare the cheese, milk, cream, eggs, yolks and seasoning.
With the dough rolled into the dish, prick the base all over with a fork so the heat comes through evenly; refrigerate to keep the dough firm.
Pricking the base
- 250 ml cream
- 250 ml milk
- 2 whole eggs
- 2 whole egg yolks
Savory custard: combine the cream and milk with the two whole eggs and two yolks; season with salt, a pinch of nutmeg and a pinch of cayenne pepper and mix briefly.
The savory custard (quiche mix)
- salt
- nutmeg
- cayenne pepper
Scatter bacon and cheese evenly through the shell, repeating until it fills to the top, about 50-50.
Pour the custard over through a sieve to catch any egg shell or bits of egg; let it sink. Scatter a little extra bacon on top.
Bake in a preheated oven at 200 degrees Celsius for 30 to 45 minutes ('200 degrees Celsius or 425 Fahrenheit').
Rest at least 30 to 45 minutes before cutting; eat at room temperature. A watery layer in the cut means it has not rested enough; a rested quiche is firm and easy to cut.