Quiche Lorraine

Quiche is never wrong! Wonderful lunch or even a light dinner. Incredibly tasty despite few ingredients. The classic quiche calls for smoked bacon. Here I have replaced the smoked bacon with ordinary bacon and smoked ham. It’s not diet food with cream, bacon, and lots of eggs, but it is incredibly tasty. In standard cases, you make a simple egg filling, but here I mix in some flour in the egg filling, which makes the mixture slightly firmer. Suitable for the quiche is a simple green salad with a tasty dressing.

Although we now consider quiche to be a classic French dish, it originated in Germany (the medieval Kingdom of (Lothringen). Under German rule, and which the French later renamed Lorraine. The word ‘quiche’ comes from the German ‘Kuchen,’ which means cake. If you add onion, you have quiche Alsacienne. (source) Map link

Although we now consider quiche to be a classic French dish, it originated in Germany (the medieval Kingdom of (Lothringen). Under German rule, and which the French later renamed Lorraine. The word ‘quiche’ comes from the German ‘Kuchen,’ which means cake. If you add onion, you have quiche Alsacienne. (source)

Ingredients for four people

Crust:
Four dl (240 grams)  – (8,47 oz) of all-purpose flour
125 grams (4,40 oz) of room-temperature butter
One egg
2/5 of a teaspoon salt
60 g (2,11 oz) of water

Filling:
50 g (1,76 oz) of all-purpose flour
Four egg yolks
150 g(5,29 oz) of smoked ham
140 g (4,9 oz) of bacon (one packet)
2.5 dl (1 cup) of whipping cream
1.5 dl (0,6 cup) milk
2/5 of a tsp black pepper
1/5 of a tsp salt,
1/5 of a tsp grated nutmeg
100 grams (3,53 oz) of grated cheddar

Method:

  1. Mix 250 grams of flour, 125 grams (4,40 oz) of butter and one whole egg, 2/5 of a teaspoon salt, and 60 g (2,11 oz) of water in a food processor and quickly mix it into a dough.
  2. Please pick up the dough and shape it into a round flat shape. Cover it with plastic and store in the fridge while you prepare the filling.
  3. Cut the bacon into smaller pieces, heat a pan, and add some water before adding the bacon. This method makes it easier for you to split the bacon and makes the roasting more even. Once the water has evaporated, continue for another 2 – 3 additional minutes or until the beacon is fried to your liking. Let it drain on paper towels.
  4. Cut the ham into smaller pieces and set aside.
  5. Whisk together 50 grams (1,76 oz) of flour, four egg yolks, 2.5 dl (1 cup) whipping cream, and 1.5 dl (0,6 cup) milk. Add 2/5 of a teaspoon black pepper, 1/5 of a teaspoon salt, and 1/5 of a teaspoon grated nutmeg.
  6. Lubricate a pie mold that is 24 cm (9,5 inch) in diameter.
  7. Take out the dough from the fridge – place it on parchment paper. Cover it with another piece of parchment paper or plastic wrap and roll it to fit your pie tin.
  8. Move the crust into the mold. Cut off excess dough and press in where needed. 
  9.   Make holes with a fork at the bottom of the pie crust, cover the edges with aluminum foil and bake it in the 200-degree Celsius (392 Fahrenheit) oven for about 10 minutes.
  10. Remove the pie after 10 minutes. Remove the foil from the edges. Put a layer of cheese first, then a layer of smoked ham – cover with the crispy bacon. Top it off with the rest of the smoked ham. 
  11. Pour over the prepared egg, cream, milk mixture. 
  12. Place a layer of cheese on top. Bake the pie in the lower part of the oven for 30 – 40 minutes. If you think the color will be too dark, cover it with some foil towards the end.

Serve it a little lukewarm with a green salad and a tasty dressing. Great for a picnic or lunch bag for the kids.

Enjoy! 

 

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