Are you looking for a delicious Quiche Lorraine recipe? Then I have just the right thing for you! A Quiche Lorraine with leeks and bacon. Add a crunchy salad (find a small selection here) and a glass of white wine, wonderful!
Of course, as always, this Quiche is pretty easy to make, and as I’ve been making it for at least 8 years now, so I’ve got some tips for you guys too.
So, let’s start right away:
Tips for a tasty Quiche Lorraine:
The shortcrust pastry:
Since the dough is a shortcrust pastry, you have to mix or knead the ingredients quickly. But not for too long, otherwise the dough will always fall apart when you roll it out.
To make rolling out the dough quicker and easier, I always use cling film to roll out. And the same one in which I chilled the dough in the fridge. So I put the dough on a clean and floured work surface and then put the cling film over it to roll it out. Roll out with a rolling pin and you’re done.
Then I put the dough in the (buttered) mold and pierce the dough a few times with a fork so that the dough does not bubble when baking.
And when I put the dough in the tin, I roll it again carefully over the rolling pin and then roll it out again in the tin.
While the dough is resting in the fridge, I always chop the leeks. First, however, I fry the bacon and then add the leek. And then I prepare the rest.
And when it comes to the filling, the cheese is pretty important as it should melt and then give that great flavor. That’s why I prefer to use a recent mountain cheese, cheddar or grated Gruyère.
As you can see, such a Quiche Lorraine is not that difficult! And if, contrary to expectations, there is still a piece left, it still tastes really good the next day.
Quiche Lorraine with Leeks and bacon
Great for fallmoderate
- 20 minutes
- 30 minutes
- 25 minutes
- 1 hours 15 minutes
|tbsp cold water
|butter for the form
|Leek and bacon filling
|cheddar/ or Gruyère/ or Bergkäse
|Salt and pepper
|butter for frying
- rolling pin
Steps of preparation
- Mix all the ingredients for the shortcrust pastry together quickly to form a smooth dough.
- Wrap in cling film and refrigerate for at least 30 minutes
- After cooling, roll out the dough on a floured work surface with a rolling pin until smooth
- Grease the form with butter and line it with the dough. Don’t forget the edges
- Prick the dough a few times with a fork and then place the form in the fridge until ready to use
Leek and bacon filling
- Preheat the oven to 180°C
- Clean the leek and cut into rings
- Cut the bacon into small cubes
- Turn the stove to medium-high and add the butter to the pan and let it melt
- Sweat the bacon, add the leek and sauté everything briefly
- When the leeks have wilted, season with salt and pepper and remove the pan from the heat.
- Whisk together the cream, eggs, salt, pepper and nutmeg
- Take the prepared form with the dough out of the fridge and spread the leek bacon evenly over it
- Pour the creamy egg mixture over the leeks and bacon and bake in the oven for 20 – 25 minutes.
- Take the Quiche out of the oven and let it cool down a bit to settle.
- Tastes best with a mixed salad