This is my Indian friend’s Vijee recipe for a quick and simple quiche Lorraine with a twist. After spending time in several different countries and cities, she now lives in Paris with her 2 adorable kids and husband and writes a food and inspirational blog called VConnecting! What a better recipe to introduce her to you, than her very traditional and yummy french classic: Quiche Lorraine!
Lorraine is in the North East region of France, not far from the Belgium border. Quiche in french refers to a savoury tart. And quiche Lorraine is usually bacon, cheese, cream, eggs with onions or not, depending on which traditional regional recipe you follow. This is a timeless classic and a staple of french cuisine. Grandma’s cooking. It can be perfect for anytime of the day actually.
My simple recipe for quiche Lorraine
Have it with a light salad for lunch or dinner, or cut it into smaller squares to eat cold as a snack or finger food. Some people even have it for breakfast.
- My version starts with pre-heating the oven for 5 minutes at 180°. With a fork make holes in the pastry sheet.
- Warm in the oven for 6 or 7 minutes till the pastry sheet starts to cook and rise. Take it out of the oven.
- In a frying pan, brown some bacon bits, remove from fire.
- Spread the bacon bits on the half cooked pastry sheet. In same pan brown some red onions.
- Once nice and brown, add the onions and spread it evenly on the pastry sheet with the bacon bits.
- In a bowl whisk three eggs thoroughly, add 200 ml of milk and 3 generous tablespoons of fresh cream. Add salt and pepper, and muscade if you like.
- Pour this mixture to the pastry sheet. Bake for 40 minutes at 180°
- Check with a butter knife if the layers are cooked. When you insert the tip of the knife perpendicular to the tart’s surface, if the knife comes out clean with nothing sticking to it, then your quiche is ready.
Et voila! Your quiche Lorraine is ready!