Quiche lorraine classique

Basic Quiche Lorraine

6 servings

Ingredients:

Crust (Pâte Brisée):

flour –  250 g

🧈  butter –  125 g

🧂  salt –  1 pinch

🥚  egg –  1

Filling:

🥓  lardon – 300 g

🥚  egg – 4

🥛  crème fraîche –  250 g

🥛  milk – 0.1 l

🧂  salt

pepper

Directions:

Crust:

On your kitchen worktop, sift the flour and shape into a volcano.  

Cut the cold butter into small pieces and distribute it around the hole.

Add the salt. 

With your fingertips, work the ingredients following the rubbing in technique. 

Shape the preparation into a fountain and place the egg yolk in the centre.

Break the egg in the middle and cut all the ingredients with a knife until they have the consistency of the bread crumbs;

Gently work with your fingertips, incorporating the flour gradually, adding a little water.

Add the remaining flour gradually until a ball forms. Work the dough, stretching and regathering it (this technique is also known as 'fraisage'), to obtain a homogeneous consistency. Make sure you do not work the dough too much, as this would make it more breakable.

Refrigerate for at least 30 minutes before rolling out. 

Filling:

Cut lardon (unsalted smoked bacon) into small cubes 300 g, blanch it (boil for a few seconds in water).

In a bowl, pour 250 g of heavy cream, 1 glass of milk, 4 whole eggs, salt and pepper. Beat this mixture with a hand whisk until you obtain a smooth cream covered with a small white foam. 

Cooking:

Roll out the dough with a roller and place it in a previously buttered pie pan. Prick the bottom over its entire surface with a fork. 

Divide the bacon over the dough, pressing them lightly. Put this in a very hot oven for 10 minutes: the dough will lightly color and the bacon will sweat. 

Remove the pan from the oven. Pour the cream and return to the oven for 35 minutes. 

Take the quiche out of the oven, let the cream fall by itself, waiting 20 minutes.