Here is the delicious quiche Lorraine recipe, easy and quick to make for a real gourmet pleasure.
Ingredients for 4 persons :
- 1 shortcrust pastry roll
- 200 g of smoked bacon
- 150 g grated Emmental
- 4 eggs (or 2 whole eggs + 2 yolks)
- 40 cl of liquid cream (or 20 cl of milk + 20 cl of cream)
- 1 pinch of nutmeg
- 1/2 tsp. oil soup
- Salt, pepper
Quiche Lorraine recipe
Preheat the oven to 180 ° C (th.6).
- Roll out the shortcrust pastry in a tart mold. Place it in the refrigerator.
- Place the bacon in a pot of cold water. Bring to a boil, drain the bacon 1 minute after coming to a boil. Heat the oil in a non-stick frying pan, brown the bacon for 5 minutes.
Drain on paper towels.
In a salad bowl,
- break and lay the eggs
- beat them into an omelet
- pour in the cream, season with salt, pepper and nutmeg.
- Remove the shortcrust pastry from the refrigerator (thus cooled, the dough will not deform during cooking), distribute the bacon evenly, sprinkle with Emmental.
Cover with the contents of the salad bowl.
- Bake and cook for 30 to 40 minutes. Check the doneness of the tart: insert the blade of a knife into it, if the quiche is cooked, it should come out clean.
Let cool slightly on a rack, cut into equal parts and enjoy warm or cold!
- At the end of cooking, the surface of the Lorraine quiche should be nicely colored.
- This recipe can be made in small individual molds. Likewise, you can make them in miniatures and enjoy them as an aperitif!
- For children, this recipe can be used with pieces of poultry or ham, matches or diced ham (to be adapted according to the contents of your refrigerator!).
On the cellar side, wine to accompany the quiche Lorraine
As a starter or main course, the quiche, although originally from Lorraine, is a great classic in household cooking throughout France. Its crisp and soft character, its aromatic notes mingling the smoky bacon and the milkiness of Emmental and cream are in everyone's memory. This dish, whose softness and roundness can take on a fat and melting character, calls for wines that bring depth and contrast to avoid heaviness. For red lovers, the freshness and fruitiness of a red Sancerre, made from the Pinot Noir grape variety, will contrast at all levels in a complementary harmony.
For white lovers, we can look for a more nuanced confrontation with a St Véran which brings the necessary relief in the mouth while having an aromatic range with milky notes and dried fruits going in the direction of the dish. Rosé lovers, for their part, will be able to try the famous Toul gray in an alliance that matches the origin of the dish.
Recipe: T. Bryone, Photo: C. Herlédan