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Quiche Lorraine – A French classic with delicious bacon and Gruyère

Quiche Lorraine is the epitome of French cuisine: a crispy pâte brisée pastry filled with a creamy mixture of bacon, eggs, crème fraîche, and Gruyère. The tender pastry and savory filling make this quiche a distinctive treat, perfect for both a hearty lunch and an elegant dinner. With freshly ground pepper and a pinch of nutmeg, this recipe becomes an absolute classic that simply shouldn't be missed—perfect for convivial gatherings or a festive buffet.

Quiche Lorraine – Ein französischer Klassiker mit köstlichem Speck und Gruyère

Ingredients for 4 people

For the pâte brisée:
200 g flour
100 g cold butter
1 egg yolk
1 pinch of salt
Butter for the mold

For the filling:
200 g bacon cubes
3 eggs
200 ml crème fraîche
200 ml milk
100 g grated Gruyère
freshly ground pepper
1 pinch of grated nutmeg
20 g butter

Here’s how to prepare it:

Combine flour and butter, cut into pieces, in a bowl. First chop with two knives, then grind until a sandy mixture forms. Add egg yolk and salt and quickly knead. Cover and chill for 30 minutes.

Roll out the dough to the appropriate size, line a buttered tart tin with it, prick it several times with a fork and bake it in an oven preheated to 180 °C for 10 minutes.

Meanwhile, fry the bacon in a nonstick pan without any fat until crispy. Remove the pastry case from the oven and spread the drained bacon on top. Whisk the eggs, crème fraîche, milk, and cheese together well. Season with pepper and nutmeg. Pour the mixture over the bacon on the pastry case and top with butter flakes.

Bake the quiche in the preheated oven for 40–50 minutes. Remove and serve lukewarm.

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The content of this article is from the book:

My grape harvest in France –Recipes and lifestyle
Author: Christiane Leesker, Photographer: Vanessa Jansen
Hölker Publishing
ISBN 978-3-88117-869-3
€ (Germany) 24.95

When the sweet scent of ripe grapes fills the air and the sugar content has reached its optimal level, then the time has come. The grape harvest begins. Harvesters from all over the world flock to Beaujolais and southern Burgundy. Christiane Leesker and Vanessa Jansen, author and photographer of the book "My Grape Harvest in France," published by Hölker Verlag, have been there for the past two years.

Quiche Lorraine – A French classic with delicious bacon and Gruyère

Ingredients for 4 people

Here’s how to prepare it:

The content of this article is from the book:

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