Quiche Lorraine – The French classic
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
1 quiche
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, foil, pan/DO lid, mold
Ingredients
For the dough:
• 250 g flour type 405
• 0.5 g salt
• 1 egg
• 3 tablespoons milk
• 130 g butter at room temperature
For the filling:
• 200 g bacon, diced
• 1 large onion, diced
• 1/3 leek, cut into julienne
• 250 g cream
• 250 g crème fraiche
• 5 eggs
• Salt
• Pepper
• Nutmeg
preparation
➊ Quickly knead the dough from the ingredients listed, wrap it in foil and place it in the refrigerator for 1-2 hours.
➋ Heat a pan or Dutch oven lid on the grill and sauté the bacon and onions. Set aside and allow to cool.
➌ Roll out the dough to fit the ovenproof dish, put it in the greased dish and pull up an edge. Place a piece of baking paper on the bottom and spread dried peas or beans on it for blind baking. Bake in the preheated grill at approx. 180 °C for 15-20 minutes.
➍ In the meantime, mix the cream, crème fraîche and eggs, add the bacon and onions and season the mixture with salt, pepper and nutmeg. Take the quiche dish out of the grill, remove the peas and baking paper and pour in the quiche mixture. Bake for a further 35 minutes at 140 °C.
Recipe by Giuseppe Messina
Giuseppe is an international professional chef with a great passion for regional Bavarian cuisine and a true master of culinary seduction. He presents his dishes in unusual textures and imaginative forms that always tell a story.
Recipe from FIRE&FOOD 02/2022