Quiche Lorraine with gruyere and bacon

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Quiche Lorraine with gruyere and bacon

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Ingredients

FOR THE TART
200 gr. all-purpose flour sifted
1 pinch of salt with a little oregano
140 g butter cold in cubes
4-5 tbsp. cold water
FOR THE FILLING
200 gr. bacon chopped
1 Medium onion , very finely chopped
200 gr. gruyere of Naxos coarsely ground
100 gr. blue cheese crumbled with a fork
250 gr. cream
4 Large eggs
1 pinch of nutmeg
salt
freshly ground peppers
  • Medium

Ingredients

  • FOR THE TART

  • FOR THE FILLING

Directions

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Quiche Lorraine with gruyere and bacon

Quiche Lorraine, French iconic flavor

One of the most popular tarts of French cuisine. The French call open quiche tarts and the filling varies from cold cuts, cheeses, mushrooms to broccoli and seafood, depending on the region because there are tarts from Alsace, Lorraine and Lyon. Tarts have a place everywhere, say the French… from morning until dinner.

Usually a rich green salad gives harmony to the taste and a rosé wine is the best.

My friend Nicole always makes a quiche Lorraine when I visit her. For the filling she uses 4 types of cheese, which complement each other tastefully, but in Greece I prefer to make it with gruyere from Naxos and blue cheese to give ingenuity to the taste. I really like a variety of wild mushrooms with cheese and bacon on the tart.

If we are bored and don’t want to do the whole process we can get ready-made tart dough and just bake them. Ready-made tarts are commercially available, so the filling is done immediately and things become easier, so that we can enjoy the tart that we like with the ingredients that we will choose.

Quiche Lorraine with gruyere and bacon

By Nicole Betrand, Paris

Steps

1
Done

We put the flour, salt and butter in the bowl of the mixer. We beat slowly with the hook and as soon as the dough starts to take shape, we stop for a while and start again until the ingredients are homogenous. We add a little water and beat lightly, we stop again until the mixture is homogeneous.

2
Done

We take out the dough and we place it on a floured surface and we knead lightly with our hands. Care must be taken not to make the dough tight and hard.

3
Done
1 hour

We cut into pieces and divide it by spreading each piece in disposable tart pans, pressing it. We cover with a plastic wrap and we leave in the fridge for 1 hour.

4
Done
10 minutes

We take them out and after 10 minutes we pierce them with a fork and we put them in the oven.

5
Done
20 minutes

We spread a baking paper on the surface and we fill the surface of the tart with weights or beans and we bake in a well preheated oven at 180° C for 20 minutes.

6
Done
20 minutes

We take out the weights and we bake for 20 minutes until the tarts are golden brown.

7
Done

We prepare the filling.

8
Done
2-3 minutes

We heat the non-stick pan and we cook the bacon pieces over medium to high heat for 2-3 minutes, stirring with a wooden spoon.

9
Done

We put the eggs in a dry bowl and we beat them with the whisk and we add the nutmeg. We mix and we add the onion, gruyere, blue cheese, cream, salt, peppers and beat with a whisk to homogenize the ingredients in the mixture.

10
Done

We pour half of the baked bacon on the tart and then the cheese mixture.

11
Done

We spread the surface with the rubber spatula and we sprinkle with the rest of the bacon.

12
Done
45 minutes

We bake the tarts on the large grill of the oven at 180° C in the air for 45 minutes until the cream thickens.

13
Done
5 minutes

If we want even more golden color we can open the grill for 5 minutes.

14
Done

We try dipping a knife in the cream to see if it will come out dry then it means that the tart is ready.

15
Done

We remove the tarts from the pans and we let them cool slightly.

16
Done

We serve them alone or along with a green salad.

TDriver

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Mom’s meatballs with tomato sauce
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