Name: Quiche Lorraine with Leeks and bacon
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 26 cm springform pan
Cuisine: french
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

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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 Leeks and bacon

Great not just for fall. It keeps really well until the next day.

moderate

Prep time:
20 minutes
Rest time:
30 minutes
Baking time:
25 minutes
Total time:
1 hours 15 minutes

Ingredients

26 cm springform pan

Pastry
200 g	flour
100 g	cold butter
0.5	tsp salt
1	egg
1	tbsp cold water
10 g	butter for the form
Leek and bacon filling
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

Utensils

rolling pin

Steps of preparation

Pastry

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
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