Quiche Lauren
by Editorial Staff
The classic quiche Lorraine is a pie like a little plump pizza for one person. There are a huge number of recipes in France quiche. We offer you the most famous one from the province of Lorraine. Although the quiche has long been considered a national French dish, it actually came from the German kingdom of Lothringen, which was later renamed Lorraine by the French. And the word “kish” itself is from the German kuchen – “pie”. Nowadays, the German influence has almost completely disappeared from the cuisine of French Lorraine, nevertheless leaving its rural spirit in the quiche: cast-iron or earthen pans are considered the best dishes for cooking it, and in the old version the edges of the quiches were not bent but were almost flat. Quiche Lauren is especially popular in the south of France.
Cook: 45 minutes
Servings: 2
Ingredients
- 300 g puff pastry
- 150 g not too fatty bacon
- 3 large eggs
- 250-300 g crème Fraiche
- 1-2 tbsp butter
- pinch of sugar
- a pinch of grated nutmeg
- salt freshly ground black pepper
Directions
- Cut the bacon into cubes and place the cubes in boiling water for 1–2 minutes. Throw in a colander.
- Fry the bacon in a skillet until golden brown. Drain off excess fat.
- Roll out the dough to fit your baking dish (preferably 22-24 cm). The edges of the dough should be 1.5–2 cm higher than the rims. Prick the bottom of the dough with a fork.
- Combine crème fraîche, eggs, nutmeg, salt, pepper, and sugar. Add bacon.
- Pour the mixture into the dough so that it is no more than 3/4 of the pan’s height as the filling will rise slightly. Place the dish in an oven preheated to 200 ° C and immediately reduce the temperature to 150 ° C. Bake the quiche for about 30 minutes.
- If you pierce the quiche with a knife in the middle and the knife remains clean, the quiche is ready. Cool it down and serve. Until the quiche has cooled down, we do not recommend transferring it to a plate – it may fall apart.
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