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 ^ _ ^
Preparation time: fifteen minutes
Cooking time: 35 minutes
Total time: fifty minutes
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
- 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.