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Quiche Lorraine
Quiche Lorraine
4.8
2 Reviews.
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This homemade classical quiche comes from the French region Lorraine. The pie is easy and simply filled with smoked bacon, it is an open faced pie (as opposed to the typical English closed pies). A green crispy salad fits to it. You can serve it as a lighter dinner or for lunch and it is better served warm.

Ingredient List for 8 servings:
Button Crust
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200 gr Flour
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100 gr Butter
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100 ml Water
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1 teaspoon Baking powder
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1 teaspoon Salt

Button Filling
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200 gr Smoked Bacon
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3 Eggs
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200 ml Cooking cream
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1 pinch Salt
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1 pinch Pepper
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1 pinch Nutmeg

Oven temperature:
180 degrees Celsius
Instructions:
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Mix the butter, flour, salt, and baking powder by hand to a dough.
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Roll it out and cover the bottom and edges of a pie form with the dough. Place in the fridge for thirty minutes.
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Preheat the oven at 180 degrees Celsius.
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Fry the bacon in a frying pan, pour it in the pie form,
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Mix the eggs, cooking cream and the spices, and pour it in the pie form.
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Place the pie in the oven for fifty minutes. Take it out and serve it warm.
A selection of recipes from the same country.
This recipe is from France , Lorraine.
This is a traditional homemade roast beef from the region Alsace in France. The dish is served together with Alsatian pasta called Spätzele. To get the meat really tender, let the meat soak in the marinade over the night before the dish will be served. The portions are usually very big in this part of the country so you will not be hungry after a dinner like this.
This is the famous Choucroute recipe with sauerkraut, sausages and pork. This dish is mostly served in the winter period because it is heavy. It is traditionally made with sauerkraut, three different kind of sausages and smoked pork, served together with boiled potatoes. If you are still hungry after this meal, than you didn't eat a real choucroute.
A terrine is really easy to make and resemble old traditional country food your grandparents use to serve. This one is maybe not the most common one but really delicious. It is best served cold as a starter, or a side dish together with pickles and and potatoes.
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