Luisa Morón, from Cocinando con mi Carmela, takes us to France with this delicious Quiche Lorraine. A timeless dish that, when cooked with love for those you care about, becomes a true delight! And for a beautiful presentation, nothing better than the Emile Henry dish.
French cuisine is one of my favourites. I suggest a delicious Quiche Lorraine, already well known to all of us. It is one of my favourite dishes, and it is also very convenient and easy to make. It also allows for many variations when it comes to the filling. You can use vegetables, mushrooms, whatever you like most. This dish is also perfect for it and ideal for presenting directly at the table.
Ingredients
For the pastry (for a 23 cm quiche):
- 175 g flour
- Salt
- 115 g cold butter
- 25 g grated cheese
- 4-6 tablespoons iced water
For the filling:
- 115 g Gruyère cheese
- 50 g Roquefort
- 175 g bacon, toasted under the grill
- 3 eggs
- 150 ml double cream
- Salt and pepper
Preparation
- To make the pastry, put the flour into a bowl together with the salt. Add the butter and rub it in with your fingers until you obtain a sandy consistency. The butter must be very cold.
- Add the cheese and only enough water for the dough to come together. Form into a ball, wrap in aluminium foil and leave in the fridge for 15 minutes.
- Roll out the pastry on a floured worktop.
- Place in an Emile Henry dish, prick the pastry with a fork, cover with baking paper and scatter some dried pulses on top to weigh it down. Bake in a preheated oven at 190 °C for about 15 minutes until golden. Leave to cool slightly.
- For the filling, spread the cheese and bacon evenly over the base. Beat the eggs with the cream until well combined. Season with salt and pepper to taste and pour over the base. Bake the quiche in the oven for about 20–25 minutes, until the filling is set and golden.
- Remove the quiche from the oven and leave it to cool. Unmould and leave to cool on a wire rack. Ready to serve.
Comments
Carnen Delgado said:
Delicioso la masa quebrada con el queso es lo más.!!
Gracias siempre por vuestras recetas, y los productos maravillosos que vendéis.
Claudia said:
Cuánto me alegro, Paloma!! Muchísimas gracias por escribirnos y comentárnoslo. A seguir disfrutando de ella entonces, es perfecta para solucionar una cena improvisada :)
Paloma said:
La hice y es deliciosa y la masa quebrada fantástica.me encantó
Claudia said:
Hola Esperanza, el bacon mejor en taquitos, y el queso como tu prefieras. Personalmente lo prefiero en taquitos, para que se derrita un poco pero encontrarlo igualmente, pero es habitual añadirlo rallado. Un saludo!
ESPERANZA said:
HOLA BUENOS DIAS, ES LA PRIMERA VEZ QUE VOY A HACER ESTA RECETA Y ME HA SURGIDO VARIAS DUDAS.SI EL QUESO DEL RELLENO VA RALLADO O CORTADO EN TAQUITOS. Y EL BACON SI VA EN TAQUITOS O EN LONCHAS. MUCHAS GRACIAS POR ESTA RECETA Y MUCHAS OTRAS
encarni ramos said:
compre este mismo molde, maravillosa quiche y espectacular presentacion, gracias por la receta
Filomena said:
Me encanta la receta sencilla y económica, gracias.
sonia said:
Como siempre nos habeis regalado una estupenda receta, rica y sencilla, con la que triunfas si o si!! todo un clásico de la gastronomia francesa. Muchas gracias por compartir y hacernos la vida más fácil. Un fuerte abrazo y feliz resto del verano. Sonia