Recipe: Quiche Lauren step by step with pictures | Handy.Recipes

Quiche Lauren

Cooked quiche lorraine

Total Servings: 4

Nutritional Value

I'm adding another recipe from my piggy bank of tried-and-true With a French twist. The famous Quiche Lorraine, a classic of the bacon genre. Eats in a jiffy, it's texture is thin, tender and crispy. My favorite - the main connoisseur and gourmet - can't pronounce the name, so he laughs and calls this exquisite dish "pie with bacon" ))) But nevertheless loves it. The recipe is very simple, no frills, but the result is super! I apologize in advance for such a small number of pictures. But I will describe everything in detail, I promise!.

Author of the recipe

Ingredients for quiche lorraine:


  • Wheat Flour / Flour - 1.5 glass
  • Butter (room temperature. Depending on the consistency of the dough, you can add more oil. ) - 120 g
  • Salt - 1 teaspoon
  • Milk (you can use sour cream instead of milk) - 1 tablespoon
  • Egg yolk - 1 pc


  • Bacon (If there is no bacon, you can use thinly sliced pork with streaks of meat and lard) - 300 g
  • Cream (It's better to take 30% cream, if not, then at least 20%) - 1 glass
  • Milk - 0.5 glass
  • Chicken egg - 3 pcs
  • Hollandaise cheese (Grated on a coarse grater. Ideally it would be Gruyere, but it's expensive, so I use regular hard cheese with a distinct flavor. ) - 1 glass
  • Nutmeg - 1/8 teaspoon
  • Green onion ( ) - 2 tablespoon
  • Leeks (Amount - as desired; you can use spring onions cut in half rings and sauteed in butter)

How to cook quiche lorraine step by step with photos

Time for preparation: proofing dough - 1 hour, baking the base - 30 minutes, stuffing is made at the same time with baking the base. Baking the pie itself with the filling: 40 minutes 1. Sift the flour. This is an important step; you should always sift the flour in baking because, first, it sifts out the excess, and second, it makes the baked goods airier.

2. Mix the egg yolk, butter, add the flour, then - milk (or sour cream).

3. Begin to knead the dough. At first you can just chop the butter, then use your hands. The butter mustn't be too soft, because. к. The butter should not be too soft, because then it melts very quickly. The dough should resemble crumbs like these:

4. Spread our crumbs on the table and knead until smooth, adding a little butter or sour cream if needed. Knead it into a ball. And let it stay for 40 minutes in the fridge. Т. к. I can't post a separate step without a picture, I will post the next few steps here: 5. Preheat oven to 200 degrees, roll out the dough into a 5-6 mm thick layer. Sand dough is best rolled out with a large rolling pin (if not, you can always use rolls of foil, clingfilm or parchment). This has to be done quite carefully, because. к. The dough can tear. I usually when I have already rolled out the dough, lightly sprinkle it and the rolling pin with flour and slowly "I roll" it on the rolling pin, and then I put it in the mold. Using my fingers, I press the dough against the rims. Using the rolling pin, I roll it over the rim of the mold, and the result is a perfectly straight base. 6. Grease a light pie tin (24 cm) with butter. Place the pastry in the tart mold. Prick the pastry with a fork all around its circumference. Cut a circle out of parchment or foil and place it on the pastry, pressing down lightly (I sometimes put the beans on top of the parchment). This is done so that the sandy base for the quiche, which is baked first, will not rise and retain its shape. 7. Bake for 20 minutes, then remove the paper, turn down the heat to 190 degrees and bake for another 10 minutes until golden. Take out and leave to cool. 8. Grill bacon in thin slices until crispy, then wrap on a napkin to drain off the excess fat and cut into julienne strips.

9. For the filling mix eggs, cream, milk, salt, pepper, nutmeg and chives and whisk well. A puffy froth should form, just like an omelette, as. к. The liquid for the filling should be saturated with air bubbles. Add the cheese and bacon, and mix gently (not too vigorously in any way) with a spatula!) mix with a spatula. Pour into the pan. 10. Line a baking tray with foil or parchment, put it on medium high in the oven and bake at 200 C for 30-40 minutes. Check if the quiche is ready with a toothpick. The quiche should not be too hard. It will "set", when it has cooled a bit. But the filling shouldn't stay on the toothpick.

Nutritional Value:

Whole Dish:
5090 Calories
186.8 g
403.6 g
199.6 g
Per Serving:
1272.5 Calories
46.7 g
100.9 g
49.9 g
337.1 Calories
12.4 g
26.7 g
13.2 g

Leeks, Meat, Salt, Flour, Butter, Eggs, Tender, Green onions, Milk, Cream, Bacon, Nutmeg, Bread, Crunchy, Egg Yolk, Rich, Cakes, Dutch Cheese, Dough

More recipes from the category:

Terms of use | Contact us Handy.Recipes © Copyright 2021. All Rights Reserved. Sitemap