This Lorraine quiche transforms an old classic into a modern culinary masterpiece with its creamy cheese crust. Enjoy this quick and delicious recipe!
According to Lorraine tradition, a quiche is a savory tart made up of shortcrust pastry and a mixture called ''migaine'' with bits of smoked bacon. The ''migaine'' is made of eggs and fresh cream.
Throughout the 21st century, the quiche has become so popular that its name is used to refer to pies garnished with a set cream mixture, salted and garnished with various ingredients. This is a recipe that I prepare often at home. When accompanied by a small green salad, it makes the perfect family dinner.
Preparation Time: 20 min
CookingTime: 40 min
Total Time: 1 h
1 Shortcrust Pastry, Homemade or Ready-rolled
200g (7oz) unsmoked bacon, cut into cubes
125g (4 oz) Brie cheese
125g (4 oz) Swiss cheese or Gruyère cheese, diced
6 large eggs, free range
½ cup double cream (whipping cream/heavy cream)
½ cup sour cream
1 pinch nutmeg
salt and pepper, to season
1. Preheat the oven to 175°C (350°F).
2. Roll out the dough on a lightly floured surface and use it to line a 23 cm (9-inch) flan tin. Press the dough into the pan so it fits tightly. Press the edges into the sides of the pan.
3. In a sauté pan over a medium heat, crisp the bacon for 10 minutes, until the bacon start to colour, until crisp. Remove from heat and set aside.
4. Crumble cheeses in the bottom of the pie. Add Brie cheese, sliced. Spread crumbled bacon on top.
5. In a large bowl, beat the eggs. Add the whipping cream, (double cream/heavy cream), sour cream, nutmeg and season (salt and pepper). Mix all ingredients thoroughly, and pour the filling into the quiche.
6. Bake for 40-45 minutes or until a pick inserted in the center comes out clean. Cool slightly before serving.
“Taste, which enables us to distinguish all that has a flavor from that which is insipid."― Jean Anthelme Brillat-Savarin