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Recipe Category / Savory pies and Tarts

Classic Quiche Lorraine

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Classic Quiche Lorraine

Method

For the tart dough

  • In a bowl add the flour, the butter, and the salt.
  • Rub well with your hands, for 2-3 minutes, until the mixture looks like wet sand. Ideally, you should wear gloves so that the heat of your hands does not burn the butter.
  • Add the egg yolk and knead until the dough is quite elastic.
  • Wrap the dough in plastic wrap and refrigerate it for 1 hour.
  • Remove the dough from the refrigerator and allow 10 minutes for it to soften.
  • Preheat the oven to 160οC (320ο F) set to fan.
  • Spread a piece of parchment paper on your working surface, dust it with flour, and put the dough on it. Dust with flour, cover with parchment paper, and roll out the dough with a rolling pin.
  • Butter and flour a round 28 cm tart pan.
  • Use the rolling pin to transfer the dough into the tart pan.
  • Fold the overhanging dough so that the tart crust holds its shape.
  • Prick the whole surface of the dough with a fork and spread a piece of parchment paper.
  • Put some raw legumes or pie weights over the parchment paper.
  • Bake in the oven for 30 minutes.
  • Take the dough out of the oven and remove the parchment paper with the raw legumes.
  • Brush the dough with the egg wash. This way, you make sure that the tart will not break when you add the filling. 
  • Bake in the oven for another 10 minutes until the dough is golden.
  • Remove from the oven and set it aside to cool for 20 minutes. 

For the filling

  • Preheat the oven to 160oC (320o F) set to fan.
  • Heat a frying pan over high heat.
  • Cut the bacon into cubes and sauté it for 2 minutes.
  • Remove the pan from the heat and spread the bacon over the tart.
  • Finely chop the chives and add them on top of the bacon.
  • Sprinkle with 150 g gruyere cheese and the thyme.
  • In a bowl whisk the heavy cream, the eggs, the yolks, and the pepper until the ingredients are homogenized.
  • Pour the mixture over the tart and sprinkle with the remaining 50 g gruyere cheese.
  • Bake in the oven for 1 hour until the filling is firm.
  • Remove the tart from the oven and set it aside for 2 hours to cool.
  • Sprinkle with finely chopped chives, cut into pieces, and serve.
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Nutritional
Chart

Nutrition information per portion

826
Calories (kcal)
41 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

65.0
Total Fat (g)
93 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

39.0
Saturated Fat (g)
195 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

36.0
Total Carbs (g)
14 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

2.4
Sugars (g)
3 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

24.0
Protein (g)
48 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

2.0
Fibre (g)
8 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

1.5
Sodium (g)
25 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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