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A Classic Quiche Lorraine Recipe!

Today we bring the recipe for Quiche Lorraine to your kitchen. This open, savory tart made from short pastry is filled with a mixture called “migaine”, made from cream and eggs, normally flavored with ground black pepper and nutmeg.

There are hundreds of variations, but Quiche Lorraine is the recipe of reference. “Quiche vosgienne” with gruyère cheese, “quiche alsacienne” with sautéed onion rings, “quiche provençale”, etc. are all variations of Quiche Lorraine, adding certain ingredients.

GOYA-UNICO-EVOO-POLONIA-2018

 

 

 

 

Ingredients (8 portions)

  • 1 short pastry base.
  • 4 slices of bacon chopped into small pieces.
  • 4 free-range eggs.
  • 1 tablespoon of Unico olive oil.
  • A pinch of salt.
  • A pinch of white pepper.
  • A pinch of nutmeg.
  • 1 cup of grated gruyère cheese.

Elaboration:

  1. Roll out the pastry enough to line a baking tin.
  2. Cut the excess pastry and leave the pastry to chill for at least half an hour.
  3. Preheat the oven to 355ºF.
  4. Brush the base of the cold pastry with extra virgin olive oil, then add the bacon.
  5. Beat the eggs with salt, pepper and nutmeg.
  6. Pour the beaten eggs over the pieces of bacon and sprinkle the grated cheese on top.
  7. Bake the quiche for 45 minutes, without cooking excessively (until the eggs are solid), as the quiche continues to cook when it comes out of the oven.
  8. Leave to cool so that it thickens and decorate with chopped parsley.

 

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