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Quiche Lorraine

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Ingredients

Adjust Servings:
300 g Flour
150 g Butter + 1 tbsp to grease
6 Eggs
A dash of Olive Oil
250 g Bacon strips
200 ml crème fraiche
120 g Grated cheese
2 leeks
pinch of salt

Quiche Lorraine

Cuisine:

This delicious Quiche Lorraine recipe was provide by Dutch Chef Ferry Van Daal

  • 40 min
  • Serves 6
  • Medium

Ingredients

Directions

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Quiche Lorraine is a highly popular quiche variant named after the Lorraine region in France. It was originally made with eggs, cream and lardons, though modern recipes are now based on bacon and cheese. The Quiche Lorraine recipe presented below is a modern version of this dish.

How To Make Quiche Lorraine

  • Put the flour, butter, two eggs and salt in a bowl and knead to a smooth dough. Let the dough rest for 30 minutes.
  • Grease the quiche mold with the butter.
  • Spread some dough over the counter and roll out the dough into a round slice that is slightly larger than your quiche shape.
  • Cover the mold with the dough. Push the dough along the edges so that the dough exactly matches the shape.
  • Prick holes in the soil.
  • Preheat the oven to 190 degrees Celsius (370 Fahrenheit)
  • Heat a dash of oil in a pan and fry the bacon.
  • Cut the leeks into rings and add it in the pan with the bacon. Season with salt and pepper.
  • Fry the whole until the leek have shrunk and remove from the heat.
  • Mix four eggs with the crème fraîche and 40g of cheese. Add a good pinch of pepper and a little salt.
  • Cut the bacon and leeks over the dough. Then put the egg mixture over it.
  • Sprinkle the rest of the cheese over the top.
  • Bake the quiche until it’s golden brown (aprox. 30 minutes). Remove from the oven and allow to cool.
  • Cut the quiche into wedges, fry an egg and garnish.

Mustard Sauce

  • Mix and prepare three different mustard sauces with coarse mustard.

Ferry Van Daal

Ferry Van Daal is a Head Chef at the Compass Group and he is based in ‘s-Hertogenbosch, Netherlands. Prior to the Compass Group, Ferry Van Daal served as a cook at the Poetri Solo restaurant and Toekomst Catering, and served as a Sous-chef at SAB Catering.

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