Name: Classic French Bacon Tart Quiche Lorraine
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 1 cake
Ingredients: 250 g plain flour; 125 g butter; 1 pc egg; 30 ml water; 1 pinch salt; 200 g back bacon; 3 pcs eggs; 200 ml whipping cream; 100 ml milk; 1 pinch nutmeg; black pepper; salt; butter; plain flour

Step by step process

Preparing the pastry

1
Sift the all-purpose flour with a pinch of salt into a bowl and add the cold butter cut into cubes, the base of the shortcrust pastry for quiche Lorraine.
2
Using your fingertips, quickly work the butter into the flour until you achieve a crumbly consistency resembling coarse sand.
TIP:
Use only your fingertips and work as quickly as possible, palms are warmer, and melted butter activates gluten, which will make the dough tough. Take the butter straight from the fridge just before you start. In summer, cool your hands under cold water beforehand.
3
Add the egg and gradually pour in cold water until the dough just comes together, do not overwork it so the pastry stays tender.
4
Shape the dough into a disc, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes so the gluten can relax.

Blind-baking the crust

5
Preheat the oven to 180 °C. Grease a 26 cm quiche pan with butter and lightly dust it with flour.
6
Roll the chilled dough out on a floured surface into a sheet about 3-4 mm thick and carefully transfer it into the pan. Press it against the bottom and sides and trim off any excess.
7
Prick the base all over with a fork, cover with parchment paper, and weigh it down with dried beans or ceramic pie weights.
TIP:
When blind baking, weigh down the dough with dried beans, rice, or ceramic pie weights, this prevents puffing up and the sides from collapsing. Don't throw away the weights after use. They can be reused, but are no longer suitable for cooking.
8
Blind-bake for 15 minutes, then remove the paper and weights and bake for another 5 minutes until the edges start to turn golden.

Preparing the filling

9
Cut the bacon into small cubes or strips and fry in a dry pan until it releases its fat and turns crisp and golden brown.
10
Drain the bacon on paper towels to remove any excess fat.
11
In a larger bowl, whisk the eggs together with the cream and milk into a smooth mixture.
12
Season with a pinch of nutmeg and freshly ground black pepper, salting carefully because the bacon is already salty.

Baking the quiche

13
Spread the fried bacon evenly over the pre-baked crust.
14
Slowly pour in the egg and cream mixture so that it covers the entire surface while the bacon remains partly visible.
15
Place into an oven preheated to 180 °C and bake for 35-40 minutes until the filling is set, lightly golden, and only slightly wobbles in the center when you gently shake the pan.
16
Remove the finished quiche from the oven and let it rest for 10 minutes so the filling settles and slices cleanly.

Serving

17
Cut the quiche Lorraine into triangular slices and serve warm or lukewarm as a main course.
18
It pairs beautifully with a green leafy salad dressed with a light vinaigrette, which balances out the richness of the filling.

More tips:

For an authentic flavor, traditionally use only bacon, as adding cheese (gruyère, emmental) is a popular modern variation but the classic Lorraine recipe contains no cheese.

If you want an even more tender pastry, replace the water with cold milk and once the butter is worked in, knead the dough as little as possible, as the warmth of your hands could spoil it.

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