An amateur chef Quiche Lorraine Recipe

I know the quiche lorraine since my first cooking class but, although I used to cook it very often when I was living in Madrid, I have never eaten it so much as my first weeks in France. I was staying in a hotel with a tiny kitchen in where cooking was not an easy task. On top of it, I was so hungry after work, I was not used to eat at noon, so early for an average Spaniard. Being so hungry made me not to feel like making the effort and cooking in that kitchen. So I usually bought something for supper in the sandwich kiosk in the tram stop I needed to transfer. So many quiches lorraines I ate on the way back home…

Quiche Lorraine Recipe

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Serves: 4 Time: 45 m Difficulty: Easy

Ingredients

1 shortcrust (you can buy it or read the recipe here ^[1])
3 large eggs
200 ml crème fraîche
200 g emmental cheese, grated
150 g bacon, chopped
1 large leek, only the withe part, chopped
2-3 Tbs olive oil
Nutmeg
Salt and pepper

Directions

Roll out the pastry, put it on a buttered circled plate and bake for 10 min (you can read more details here ^[1])
While the pastry is in the oven, heat the olive oil in a pan and brown the leek. Reserve.
Brown the bacon in the same pan without any oil until almost crispy. Drain it and mix with the leek.
In a large bowl, combine the eggs with the crème fraîche and mix well.
Put the bacon, the leek and the cheese in the bowl and mix through.
Add some salt, pepper and nutmeg to taste.
Pout the mix on the already baked shortcrust.
Bake for about 30-35 min in a preheated oven to 180ºC.
Let it warm a little before serve. It tastes better warm that too hot.

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TIPS AND ADVISES

To test if the quiche is already done while in the oven, stick a knife in the center and if it exits clean, the quiche is done.
You can use 1 large onion instead of the leek or a mixture of the two.
You can use cream instead of crème fraîche.
If you are in a hurry, you can forget about the leek and skip step 2.

Classified in: French Recipes ^[2]

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