French quiche lorraine is a savory dish made up of egg-filled pastry crust, milk or cream, cheese, meat, seafood, or vegetables.
It is possible to serve Quiche warm and cold. It is part of French cuisine but is popular in other countries, as well, particularly as a type of party food.
While it is considered a French dish, egg and cream pastries were enjoyed in England as early as the 14th century and in Italy as early as the 13th century.
FRENCH QUICHE LORRAINE
- Author: Romae Chanice Marquez
- Recipe Category: Snacks / Appetizer
- Cuisine: French
In almost every issue of the seventies, a quiche was featured fast and fancy, but none was more popular than Quiche Lorraine. The whole preparation and cooking time is 2 hours. This recipe is suitable for at least four people.
Quiche Lorraine is one of the most well-regarded dishes in France and in the whole of Europe. Photo credits to: @1843mag.
French Quiche Lorraine Ingredients
- 1 cup of all-purpose flour
- 1/2 a teaspoon of salt
- 1/3 cup of shortening
- 2 to 3 tablespoons of cold water
- 10 slices of bacon, crisply cooked
- 1 cup of shredded cheddar cheese
- 1/3 cup of finely chopped onion
- 5 medium eggs
- 2 cups of whipping cream or half-and-half
- 1/4 teaspoon of pepper
- 1/8 teaspoon of ground red pepper
French Quiche Lorraine Instructions
Step 1: Mix the flour and salt in a medium bowl. Cut in shortening, using a pastry blender, or pulling 2 table knives in opposite directions through ingredients, until small peas are sized. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the bowl side is almost clean.
Step 2: Shape the pastry into a ball. Shape on a lightly floured surface in a flattened round. Wrap in plastic wrap; refrigerate for approximately 45 minutes or until the dough is firm and cold, but smooth. This allows for a slightly solid shortening, which helps make the baked pastry flakier. Let the pastry soften slightly before rolling if cooked longer.
Step 3: Heat the oven to 425°F. Roll pastry into rounds that are 2 inches wider than upside-down 9-inch quiche platter or glass pie plate with a floured rolling pin. Place the pastry in fourths; place it in the quiche pan. Unfold and ease into a sheet, pushing tightly against side and bottom. Trim overhanging pastry edge one inch from pie plate rim. Below folding and rolling pastry, even with plate; as the desired flute.
Step 4: Fill the pastry carefully with a double foil layer, gently pressing the foil to the bottom and side of the pastry. To prevent excessive browning, let the foil scatter over the top. Bake it for 10 minutes. Remove foil carefully and bake for 4 minutes or until the pastry begins to brown and is set.
Step 5: Reduce the oven to 325°F. Sprinkle bacon, cheese, and onion into the pie crust. Beat the eggs slightly in the medium bowl; beat the remaining filling ingredients. Pour into the quiche pan.
Step 6: Bake for 45 to 50 minutes or until the knife in the center is clean. Let stand before serving for 15 minutes.
French Quiche Lorraine Additional Information
- Per serving has 713 calories, 19g of carbohydrates, 60g total fat, 268mg of cholesterol, and 388mg of potassium.
- This dish has a cook/prep time of 2 hours.
- This recipe can serve at least 4 people.
- There are many variations of this classic French dish.
About Quiche Lorraine Recipe
The quiche version that you know best — the Lorraine quiche — is obviously French. The famous dish is traditionally served at “special occasion” events, named after the Lorraine region in France.
It is prepared with eggs, cream, and lardons (pork fat). Cheddar cheese and bacon are also used in modern versions.
The traditional Lorraine quiche recipe was made with pâte brisée, a short French crust pastry, and bacon filling with egg and custard. For more international recipes, click here.
Featured Image: @meilleurduchef / Instagram, @dluxxe_travel / Instagram