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) mould 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.
The filling:
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 flavour. 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 superb the next day.
Happy baking!
love,
sabrina 💛
Quiche Lorraine with leek and bacon
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Ingredients
- 200 g flour
- 100 g cold butter
- 0.5 tsp salt
- 1 egg
- 1 tbsp cold water
- 10 g butter for the form
- 250 g leeks
- 3 eggs
- 150 g bacon
- 150 ml cream
- 200 g cheddar/ or Gruyère/ or Bergkäse
- 1 pinch nutmeg
- Salt and pepper
- 20 g butter for frying
Instructions
- 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
- 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
- Add the grated cheese
- 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
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
Some more recipes for you:
- Pickled Red Onions – Pink Pickles, a quick and easy recipe
- Healthy rainbow glass noodle salad
- Green asparagus Risotto made easy
- Carrot Som Tum Salad – a Thai classic
- crispy oven-roasted beets
- Chimichurri made with carrot greens!
- Wild garlic pesto
- Homemade Granola- a great crunchy muesli to have in stock
- Red lentil and coconut soup
You forgot the cheese in your steps.
Hi Nina!
You are right-thank you so very much.
I need to speak to my proofreaders 😉 aka to myself.
Fabulously delicious recipe 😋
Thank you so much!