French
Quiche Lorraine
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French
FranceQuiche Lorraine
A French tart with bacon, egg custard, Gruyere, and nutmeg where the filling should be just set and lightly puffed without turning dry.
Ingredients
Pull out and measure what you need before you start cooking.
- 1 deep blind-baked pastry case, about 24 cm
- 1 tbsp olive oil
- 180 g smoked bacon, chopped
- 5 large eggs
- 284 ml single cream or cooking cream
- 150 ml milk
- 140 g Gruyere, finely grated
- A little grated nutmeg
- Salt and black pepper
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 6 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Heat the oven to 180C, or 160C fan if you use that setting.
- 2
Fry the bacon briefly in the olive oil until lightly cooked but not hard. Let it drain for a moment.
- 3
Whisk together the eggs, cream, and milk in a bowl. Stir in the Gruyere, nutmeg, and a few grinds of black pepper.
- 4
Scatter half the bacon into the blind-baked pastry case and carefully pour in the custard.
- 5
Top with the remaining bacon so some of it stays visible on the surface.
- 6
Bake for 35 to 40 minutes until the filling is set, golden on top, and still slightly soft in the centre without being runny.
- 7
Let the quiche rest briefly before serving so the filling settles.
Serving profile
At a glance
9 ingredients and 7 steps from prep to serving.
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Tags
Source
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Recipe source: Fyllning, proportioner och bakning granskade mot BBC Good Foods quiche Lorraine. Original link
Recipe image: Wikimedia Commons. CC0-bild av Quiche Lorraine med tydlig aggstanning, bacon och gyllene yta som ger ett klart dish match pa kort och detaljsida.
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Image source: View original
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