Quiche is a classic French tart made from a pastry crust filled with a mixture of eggs and cream, often accompanied by cheese, meat, seafood, or vegetables. It can be served at any time of day, but it’s most commonly enjoyed for breakfast or as an appetizer.
For a few years now, I’ve been buying various types of quiche from the store in all sorts of combinations—some with cheese, some with bacon, others with fish, and so on. By chance, I came across a recipe for Quiche Lorraine and decided to give it a try. Naturally, I ended up tweaking the recipe quite a bit, but the result was so delicious that it gave me the confidence to continue experimenting. 🙂 I can’t wait to try new recipes and improve my quiche-making skills.
Let me share my version of Quiche Lorraine with you.
Bacon, cheese and onion quiche
Equipment
Ingredients
For the dough
250 g wheat flour- 150 g butter
- 2 eggs
- 1 tsp salt
- 50 ml water
For the filling
- 200 g thinly sliced bacon
- 200 g sour cream
- 1 onion
- 200 g Gruyère cheese or Emmental
- 3 eggs
- 5 g grated nutmeg (1/2 tsp)
- salt to taste
- ground black pepper to taste
Instructions
The dough
- Place the flour in a large bowl, add the salt and butter. Start mixing with your hands until the mixture has a sandy texture. To make this easier, I recommend cutting the butter into small cubes so it’s easier to incorporate into the flour.Add the water and the eggs and continue kneading until the dough comes together.
- Shape the dough into a ball. Wrap the dough ball in plastic wrap and place it in the refrigerator for about 30-45 minutes.
Frying the bacon and the onion
- Place the bacon in a pan to cook. Stir occasionally and let it cook until it becomes crispy.
- Remove the bacon and place it on a paper towel to absorb the excess fat.
- Peel, wash, and chop the onion into larger pieces or as preferred. Sauté it in the same pan used for the bacon.
The filling
- Beat the eggs in a bowl, then add the sour cream and grated cheese. Mix well with a spoon, then season with nutmeg, salt, and pepper to taste. If you like, you can use white pepper. Stir everything together thoroughly.
Final steps
- Preheat the oven to medium heat (
180 °C (356 °F)).In a round baking pan (around Ø30 cm, or any pan you have available, even a rectangular one), spread the dough as evenly as possible. Prick it in several places with a fork. - Evenly distribute the cooked bacon and sautéed onion across the bottom of the tart, ensuring that they are spread out to cover the base fully for a balanced flavor in each bite.
- Then, pour the filling over the bacon and onion
- Place the quiche in the oven and bake for about 35 minutes, or until it develops a golden, crispy crust.
- Once you remove it from the oven, let it cool slightly before slicing. We enjoy it warm, topped with something spicy, but it can also be enjoyed at room temperature.Bon appétit!
