Quiche Lorraine with bacon and cheese
Hello!
Surprisingly, the French pie "Quiche Lorraine" has more German roots than French.
"Lothringer Kuchen" is name of this pie, when Lorraine was part of Germany. It was cooking from dough that remained after baking bread and was filled with egg-milk filling (eggs, cream, sour cream, etc.).
After World War I, when Lorraine became part of France again, the dish was called in the French manner, and the recipe was expanded. Is now used puff or shortcake dough, and the filling options just can't be counted.
Difficulity: 5/10
Cooking time: 45 min.
Number of servings: 4
Ingredients:
- Flour, 200 gr.
- Butter, 100 gr.
- Raw smoked bacon, 100 gr.
- Eggs, 4 PCs.
- Mushrooms, 50 gr.
- Milk, 50 ml
- Parmesan, 45 gr.
- Nutmeg, pinch
- Vegetable oil, salt
Preheat the oven to 180°C.
Freeze the butter, grate on a coarse grater, sift the flour and mix until crumbs form.
Add one egg, a pinch of salt and knead the dough.
Distribute the dough on the bottom and sides of the baking dish, pierce the bottom with a fork and put it in the oven for 15 minutes.
Meanwhile, cut the bacon and mushrooms into small pieces.
Fry on high heat in a small amount of oil for a minute, transfer to a sieve or napkin, let the oil drain.
Mix the remaining eggs, milk, a pinch of nutmeg and salt.
Whisk with a whisk, add the mushrooms and bacon, mix.
Take the cake out of the oven, pour the egg mixture, sprinkle with grated Parmesan on top and bake for 20 minutes until the crust appears.
Cool slightly and serve, decorating with herbs.
Bon appetit!
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