Classic of French cuisine and well rooted in Quebec, Quiche Lorraine combines a flaky pie crust, a filling of smoked bacon and Gruyère cheese, then a rich cream sauce. This version for 8 servings follows a clear method: making the dough, preparing the filling, pressing a 24 cm circle, making the egg-based sauce, then baking at 180 °C for about an hour. It is suitable for a brunch, a family dinner, or a meal to prepare in advance — served warm or at room temperature.
Ingredients
- all-purpose flour
- fine salt
- butter
- egg
- water
- flour (for kneading)
- smoked pork belly
- Gruyère cheese
- eggs
- milk
- cream
- salt, pepper, nutmeg
Instructions
- Set up the work station.
- Make the flaky pastry.
- Prepare the filling: remove the skin and bones from the smoked breast.
- Cut the breast into thin slices, then into strips of about 2 cm.
- Sauté the strips quickly in a dry pan or non-stick pan, without drying them out, then drain.
- Grate the Gruyère cheese.
- Butter a 24 cm diameter tart pan.
- Roll out the pastry to 3 mm thickness, line the pan, lift and crimp the edges.
- Place the lined pastry on a baking sheet with parchment paper and let it firm up in the fridge.
- Make the filling: mix the eggs, cream, and milk; season with salt, pepper, and nutmeg.
- Arrange the smoked breast and Gruyère cheese in the tart shell.
- Pour the filling over the ingredients.
- Bake in a preheated oven at 180 °C for about 1 hour.
- Remove the pan and transfer the quiche to a wire rack.
