Quiche Lorraine is a classic of French cuisine that was very popular in Italy in the 1980s. My mom used to make it very often when I was growing up now I make it often when I have informal lunches with friends or relatives.
Traditionally, quiche was a thin, crispy savory pie without the cheese.
Historian Guy Labourdin explained that from the 19th century the pie underwent an evolution gaining thickness and fat with the use of bacon and cheese. It is practically a cross-section of the Lorraine society that improving the socioeconomic situation, thus moving from a peasant society to a more urban bourgeoisie modified the recipes accordingly.

Quiche Lorraine

  • Preparation time: 180 minutes
  • For a 26-cm baking dish
  • Difficulty: Average difficult recipe

  • Ingredients
  • For the Brisè dough:
  • 250 grams of all-purpose flour
  • 100 grams of butter
  • Salt to taste
  • 50 grams of cold water
  • 1 egg
  • For the filling:
  • 3 eggs
  • 200 grams of bacon
  • 200 grams of Gruyere cheese
  • 150 ml of fresh cream
  • 100 grams of milk
  • salt and pepper to taste.
  1. Instructions
  2. Prepare the brisè pastry. Place the diced butter and sifted flour in a blender. Blend everything for a few seconds. Add the egg, salt and ice water a little at a time until the mixture firms up. Wrap the loaf in cellophane and let it chill in the refrigerator for at least two hours.
  3. Preheat the oven to 350°F.
    Using a rolling pin, roll out the brisè dough and place it in a greased and floured pan. Prick the base with a fork and cover with parchment paper and beans Bake it for about 15 minutes.
  4. Meanwhile, dice the bacon and cheese.
    In a small frying pan, sauté the diced bacon until crispy.
  5. In a bowl beat the eggs with the cream and milk. Season with salt and pepper.
  6. Turn out the brisè pastry and place the bacon, then the cheese and finally the egg mixture.
  7. Bake in a hot oven at 400°F for another thirty minutes or so.

Tips to ensure the success of the dish:

  • The baking of the pastry is done by covering it with a sheet of parchment paper and putting dried beans or ceramic balls on top, so that they prevent the pastry from swelling during cooking..
  • Baking is essential because it serves to cook the underneath well, considering that the filling is moist.
  • The timing of baking is approximate because each oven bakes differently. The pastry should not darken too much.

 with Mum in Denmark