For me, quiche is the savory pastry par excellence for get-togethers with friends - for a cozy brunch, a relaxed dinner, a picnic, or a party. The combination of crumbly, crunchy, and creamy always hits the spot - especially with this classic quiche lorraine from France.
Taste and Occasion
The preparation of my quiche with leeks and bacon is easy, you can eat it out of hand, and it's suitable as an appetizer and a main course, depending on the size and garnish. By the way, "original" quiche lorraine means I use traditional ingredients and preparation methods.
Ingredients
Of course, I don't know the proportions of the very first quiche from Lorraine. But I don't have to: my quiche lorraine with a crumbly pastry crust and a filling of leeks, lean bacon, and only lightly seasoned egg-cream mixture has no need to hide. A great alternative to my spinach quiche, for example! There's no cheese in the quiche or topping because it wasn't in the original recipe either. The classic ingredients result in the typical taste.
The short pastry is mild and unseasoned. The filling is dominated by steamed leeks and smoked bacon, so there is no need for additional salt.
How to make the Quiche Lorraine
First things first: Put the flour and salt in a mixing bowl. Add the very cold butter in small pieces, the water, and the egg. Now knead quickly, first with the kneader, then with your hands, to a smooth shortcrust pastry. Form a ball, cover it in plastic wrap, and place it in the refrigerator for about half an hour. Meanwhile, prepare the filling and preheat the oven to 380°F/190°C.
For the filling, wash the leek and, depending on the thickness, first quarter it lengthwise and then cut it into slices (do not use the dark green leaves). Cut the bacon into small cubes. After cutting, fry the bacon in a pan for about 2 minutes on its own first, then add the leek and continue to fry for a few minutes over medium heat. Set the pan aside. Now, whisk the eggs with cream and milk, season with pepper and nutmeg, and add the slightly cooled leek and bacon mixture.
Lightly grease the quiche pan (alternatively tart pan or springform pan). Roll out the shortcrust pastry on a baking mat or a little flour and place it in the dish - if some dough overlaps at the edge, simply cut it off with a sharp knife. Prick the bottom several times with a fork, pour the filling on the dough, and spread it.
In the end, bake the quiche for about 40 minutes until the top is a nice golden brown. Mini quiches take a little less time (about 30-35 minutes). Finally, let stand for about 5 minutes in the turned-off oven. It's easy, isn't it?
Top Tip
To bake the bacon quiche (as well as any other type of quiche or tart), I recommend using a special quiche pan with a removable bottom. I got this mold from my grandma as an (early) Christmas gift and am very satisfied.
Recipe Card
Quiche Lorraine
Equipment
- 1 quiche pan 11 in / 28 cm
Ingredients
For the short pastry
- 250 grams (2 cups) all-purpose flour
- 1 pinch salt
- 150 grams (¾ cup) butter, very cold and in mini pieces
- 1 tablespoon water, cold
- 1 egg, medium
For the filling
- 400 grams (4 ½ cups) leek, 1-2 stalks depending on size; weight without leaves
- 120 grams (½ cup) bacon, finely diced
- 3 eggs, medium
- 150 milliliters (10 tablespoons) cream
- 100 milliliters (7 tablespoons) milk
- 1 pinch nutmeg
- 1 pinch pepper
Instructions
- Put the flour and salt in a mixing bowl. Add the very cold butter in small pieces, the water, and the egg, and knead quickly, first with the kneader, then with your hands, to a smooth shortcrust pastry. Form a ball, cover it in plastic wrap, and place it in the refrigerator for about half an hour.
- Meanwhile, prepare the filling and preheat the oven to 380°F/190°C. Wash the leek and, depending on the thickness, first quarter it lengthwise and then cut it into slices (do not use the dark green leaves). Cut the bacon into small cubes.
- Fry the bacon in a pan for about 2 minutes on its own first, then add the leek and continue to fry for a few minutes over medium heat. Set the pan aside. Whisk eggs with cream and milk and season with pepper and nutmeg. Add slightly cooled leek and bacon mixture.
- Lightly grease the quiche pan (alternatively tart pan or springform pan). Roll out the shortcrust pastry on a baking mat or a little flour and place it in the dish - if some dough overlaps at the edge, simply cut it off with a sharp knife. Prick the bottom several times with a fork. Pour the filling on the dough and spread it.
- Bake the quiche for about 40 minutes until the top is a nice golden brown. Mini quiches take a little less time (about 30-35 minutes). Let stand for about 5 minutes in the turned-off oven.
Ingredient substitutions
Variations
Suppose you want to serve the leek quiche in the mini version as an appetizer, for example. In that case, you can either use ceramic tartelette molds or molds for mini quiches with a removable bottom. If necessary, a regular springform pan will do; however, the quiche lorraine will then lack the typical wavy edge and will not look quite as pretty. The taste should still not do any harm 🙂.
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