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Delicious Quiche Lorraine: A French Classic

Name: Delicious Quiche Lorraine: A French Classic
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 1 puff pastry (or shortcrust); 200g of chopped bacon; 3 eggs; 200ml of heavy cream; 150g of grated Gruyere cheese; Salt and pepper to taste; Salsinha picada a gosto

Por

Master Receita Solta

Delicious Quiche Lorraine: A French Classic

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories800 kcal

Resumo para quem tem pressa

"Classic savory pie from French cuisine structured on a crispy base and creamy filling of eggs beaten with fresh heavy cream, golden bacon and grated Gruyère cheese. Baked until a golden surface forms, it balances the velvety texture of the cream with the smoky crunch."

Delicious Quiche Lorraine: A French Classic

O Que Você Precisa Saber

- Piercing the bottom of the dough with a fork prevents the formation of hot air pockets that puff up the base during baking. - Browning and draining the bacon beforehand removes excess oil that would destabilize the egg cream texture. - Resting for ten minutes after the oven firms the structure of the cheese and eggs, facilitating cutting into clean slices.

Ingredients

Main Course

1 puff pastry (or shortcrust)
200g of chopped bacon
3 eggs
200ml of heavy cream
150g of grated Gruyere cheese
Salt and pepper to taste
Salsinha picada a gosto

Instructions

Main Course

Preheat the oven to 180°C (350°F).

Line the quiche pan with the dough and prick with a fork.

In a pan, brown the bacon and set aside.

In a bowl, beat the eggs and add the heavy cream, mixing well.

Add the grated cheese and season with salt and pepper.

Add the fried bacon and parsley to the egg mixture.

Pour the filling over the dough in the pan.

Bake for about 35 minutes or until golden.

Remove from the oven and let rest for 10 minutes before serving.

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Chef Tips

- Bake the crust alone for ten minutes before pouring in the cream to get a completely dry and waterproof base. - Grate the gruyère cheese at the time of use to help it disperse evenly throughout the liquid filling. - Add a pinch of grated nutmeg to the egg mixture to enhance the traditional aromatic profile of the pie.

Variations

- Add a finely sliced leek stalk sautéed in the bacon fat before incorporating it into the cream. - Bake in individual fluted molds to compose appetizer portions, reducing the oven time to twenty minutes. - Mix one hundred grams of sautéed button mushrooms into the filling to enrich the aromatic notes and texture.

Substitutions

- O queijo gruyère pode ser substituído por queijo emmental ou queijo prato curado ralado na mesma proporção. - A massa folhada pode ser trocada por massa quebrada brisée caseira à base de farinha de trigo e manteiga. - O bacon picado pode ser substituído por presunto cozido em cubos ou lombo canadense para reduzir gorduras.

How to Store

Store in the refrigerator in a closed container for up to three days. To reheat while maintaining crust crispiness, bake at 160°C for ten minutes; avoid heating in the microwave so it doesn't soften.

Can You Freeze It?

Freeze the baked slices wrapped in plastic wrap and aluminum foil for up to sixty days. Reheat the frozen slice directly in the oven at 170°C for twenty minutes without the need for defrosting.

What to Serve With

Pair with a bitter leaf salad dressed with dijon vinaigrette, roasted tomatoes, and a glass of dry mineral white wine.

Frequently Asked Questions

Why can the quiche dough be damp or soft at the bottom?

This occurs when pouring liquid filling over cold and raw dough. Pricking the bottom with a fork and pre-baking the dough for ten minutes solves the moisture.

Can I use boxed heavy cream instead of fresh?

Yes, boxed heavy cream works very well, but choose versions with at least seventeen to twenty percent fat for consistency.

Does the original French recipe take cheese and onion?

The original classic Alsatian recipe used only dough, bacon, eggs, and cream; the addition of gruyère cheese later became the worldwide standard.

How to test if the quiche filling is fully baked?

Stick the tip of a knife or toothpick into the center of the filling; if it comes out clean and the surface is golden and firm to the touch, the quiche is ready.