Quiche Lorraine – Easy Quiche Recipe


Quiche Lorraine my way … why "my way"? Because if there are many eggs, cream and bacon, Lorena's quiche analogy stops there … besides I'm Alsatian, then that's to tell you … yes, yes, I eat my neighbors in Lorraine ^ _ ^

So, in my own way, because in my quiche "Lorraine", there is mustard to provide a bit of acidity, there is grated cheese to gratify all that (I am greedy, I like when gratin) hahaha) and also, my whites I mount them in the snow, because I like the fluffy and puffy side that my quiche gives me.

Then the purists will tell me "it's more a quiche lorraine" … well, if it's MY quiche lorraine and that's how I like it, I'm a rebel, a rebel of the quiche lorraine ^ _ ^quiche Lorraine

Lorena Quiche my way

Preparation time: fifteen minutes

Cooking time: 35 minutes

Total time: fifty minutes

Type of plate: Main dish

kitchen: French

portions: 4 people

  • one Broken mass
  • one tablespoon of coffee mustard
  • 4 egg
  • 30 cl liquid cream
  • twenty cl thick cream
  • 200 g smoked bacon
  • 100 g grated cheese
  • nutmeg
  • freshly ground pepper
  • Preheat your oven to 200 ° C. Spread your dough and fill it with a cake pan with butter. Brush the mustard broth (for me in the old-fashioned way), then prick with a fork and refrigerate.

  • Place the bacon in a very hot pan and cook for a few minutes to remove excess fat.

  • Meanwhile, mix the egg yolks and creams with a whisk, season with grated nutmeg, salt and pepper. Add the fat-free bacon and half the grated Gruyere cheese. Mix well

  • Beat the egg whites until they are stiff with a pinch of salt, then fold them gently in the previous apparatus. Pour over the dough base and sprinkle with the remaining grated cheese. Bake for 35 to 40 minutes.

quiche lorraine my way