Quiche Lorraine

Course Main course
Cuisine Frans
Servings 4 pax



  • 250 g Bloem
  • 125 g Boter
  • 1 pcs Eieren
  • 2 tblsp water


  • 4 dl Room
  • 100 g Gruyere
  • 4 pcs Eieren


  • 200 g Spek


  • Put the flour in a large bowl, cut the cold butter with two knives. Ensure that a granular mass is created. Beat an egg and add it to the dough. Add 10 grams of salt and stir in a lot of ice water with a fork to create a dough ball that is coherent but not wet. Roll out the dough on a floured board into a round piece with which we can cover a baking mold of 22 cm diameter. Beboter the form, she covered with dough and put them in the refrigerator for half an hour.
  • Preheat the oven to 200 ° C. Bake the bottom blind for 20 minutes. Then another 10 minutes, until the bottom is pretty hard.
  • Sweat the bacon in the butter and put it on the dough bottom, alternating with pieces of gruyere cheese. Beat the remaining eggs well and add salt, pepper and the cream. Pour this mixture onto the dough covered with bacon and cheese and then place the mold in a preheated oven at 220 ° C. Bake it for about 20 minutes. Then lower the temperature to 200 ° C and cook for another 15 minutes. Sprinkle some cheese over the quiche and bake for another 5 minutes. Let the cake cool down on a rack and remove the ring carefully after fifteen minutes, cut it into pieces and warm it up.
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