Quiche Lorraine
The quiche with leek and bacon is a classic French dish that is perfect as a main course or as a hearty highlight for any party. This quiche features a crispy shortcrust pastry base and a creamy filling of leek, bacon and cheese, finished with a tangy egg and cream mixture. In these instructions, we will show you step by step how to prepare this delicious dish and wow your guests.
Preparation time 20 minutes
Cooking time 35 minutes
Ingredients
Ingredients
- Either homemade shortcrust pastry or ready-made quiche pastry from the chiller cabinet
- 4 eggs
- 2 leek stalks
- 200 g cream
- 150 g Emmental cheese in one piece
- 100 g bacon
- 30 g butter
- ½ tsp salt
- A pinch of pepper
- A pinch of nutmeg
Preparation
- Preheat the oven to 180 degrees top/bottom heat.
- For homemade shortcrust pastry, allow approx. 70 minutes (including cooling time).
- Grease the springform pan with a little butter and pour in the batter.
- Prick the dough lightly with a fork and pre-bake on the second shelf from the bottom for approx. 10 minutes to give it a better consistency.
- clean 300 g of leek, wash well and cut into fine rings until bright green.
- Cut the bacon into small cubes and grate the cheese on the coarse side of a kitchen grater.
- heat 30 g butter in a large pan and fry the bacon and leek in it for approx. 5 minutes.
- In a large bowl, beat the eggs with a whisk, add the cream and season with salt, pepper and nutmeg.
- Now stir the grated cheese and the leek and bacon mixture into the egg and cream mixture.
- The leek and bacon mixture may still be quite warm.
- Spread the mixture over the pre-baked dough in the quiche tin.
- Place the quiche in the preheated oven on the second shelf from the bottom and bake for approx. 35 minutes until the glaze stops and the quiche is golden brown.
