Quiche Lorraine

The Quiche Lorraine is a classic French dish, a savory pie that combines simple yet delicious flavors. Although I am inclined to suggest Italian variations, here’s the traditional recipe for this delicacy:

Ingredients

• 1 roll of shortcrust pastry (or puff pastry if you prefer)
• 200 g of diced bacon
• 4 large eggs
• 250 ml of fresh cream
• 100 ml of milk
• 150 g of grated Gruyère cheese
• Salt and pepper to taste
• Nutmeg to taste

Preparation

1. Preheat the oven to 180 °C.
2. Unroll the shortcrust pastry and lay it in a baking dish, making sure the bottom and sides adhere well. Prick the bottom with a fork to prevent it from puffing up during baking.
3. Brown the bacon cubes in a pan until they become crispy. It is not necessary to add oil or butter since the bacon will release its own fat.
4. Arrange the bacon cubes over the bottom of the shortcrust pastry.
5. In a bowl, beat the eggs together with the milk and cream. Add salt, pepper, and a grating of nutmeg.
6. Pour the egg and cream mixture over the shortcrust pastry and bacon.
7. Evenly spread the grated Gruyère cheese over the mixture.
8. Bake in the oven for about 30-40 minutes or until the surface is golden and the filling is well cooked.
9. Let the quiche cool down a bit before serving it.

The Quiche Lorraine has its origins in a region that historically has been part of Germany and then France, so its name derives from the German term ‘kuchen’ meaning cake. This dish has become popular around the world and is an excellent way to use leftovers like cheese or vegetables. It is perfect for an enjoyable lunch, perhaps accompanied by a fresh green salad. Enjoy your meal!