I lived in Paris for several months when I was 18. After a long day at work, the family that I was staying with would often buy a simple quiche from the local boulangerie, heat it in the oven and serve it with a simple side salad. These quiches were nothing like I had eaten in Australia, with thin, crisp crusts and a light, almost fluffy centre. Unfortunately, the quiches that we too often buy here have thick, soggy crusts and a rich, extravagant filling. Australians are getting better at French food with the arrival of more and more delicatessens (not to mention our obsession with le macaron), but it has taken some time…
Quiche Lorraine hails from the picturesque Lorraine region (also home to macarons de Nancy and madeleines) in the East of France. A Lorraine quiche is very simple: bacon and egg in a buttery pastry. You could add cheese if you really wanted, but I think the combination of cream, butter and bacon make this dish rich (and salty) enough.
The version I make comes from my favourite cookbook: The Little Paris Kitchen by British chef Rachel Khoo. I made it over two days (the pastry one day, and the filling the next) to give the pastry time to rest, but you could do it in one if you have a couple of hours to spare.
Cooking time: 40 mins (pastry)+At least an hour for the pastry to rest in the fridge + 40 mins (filling)
Note: I have changed the recipe very slightly from Rachel’s version, as my dough was a little soggy to begin with.
-90g very soft and decent quality butter
-1 teaspoon sugar
-Pinch of salt
-2 egg yolks
-1 cup plain flour
-Very cold water
-150g diced streaky bacon, rind removed
– 4 eggs, plus 2 yolks (keep the whites for later)
-300g cooking cream or crème fraîche
-Salt and pepper to season
Beat the eggs, sugar and salt together with a wooden spoon until well combined. Mix in flour, then egg yolks and 2 Tbsp. of cold water. Using the wooden spoon, mix together, then knead until the dough is a smooth ball. Try to avoid handling the dough too much, or it will be tough. Add water/flour as necessary to create a slightly sticky dough. Wrap in cling wrap and put in the fridge for at least an hour (I left it there for a day).
Leave the pastry out for approximately 30 minutes until it reaches room temperature. Using a rolling pin, roll out the dough between two sheets of baking paper until it is consistently 5mm thick. Carefully place the dough in a 25cm quiche tin (at least 3cm deep) and brush with left-over egg whites. Ensure the dough is even and covers the tin well. Leave in fridge.
Preheat oven to 180 degrees celsius.
Next, fry the bacon until it browns, then place it on some paper towel to cool. Beat the eggs and egg yolks in a bowl, add the cream and season, then continue to beat until mixed. Place the cooled bacon evenly across the pastry dish, then pour in egg and cream mixture. Bake for about 45 minutes, or until the quiche is golden brown.
Quiche can be eaten hot or cold, and freezes well.
Bon appétit et à bientôt!