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The French cuisine is not only one of the best in the world it is also extremely varied. You can choose from a range of simple regional dishes to the Parish haute cuisine.

The Quiche Lorraine is one of its stars. It is delicious, easy and quick to prepare. No wonder it is so popular in many other European countries.

Quiche Lorraine

There are many variants of quiche, including a wide variety of ingredients. Preparation of this tart is quick and straightforward. The added advantage is that fussy eaters (read children) don’t even notice the vegetables inside.

You can serve it hot or cold; it’s as delicious as it comes out of the oven, as well as a hearty snack, on a picnic or a hike.

Quiche Lorraine

Preparation

Ingredients quiche lorraine
  • Baking time 40 minutes
  • Preparation time 15 minutes
  • Serves four
  • Springform pan 22 or 24 centimetres
  • Cheese Cheddar, Old Amsterdam, Emmental or Gruyère

The pastry

Roll out the puff pastry into a round piece.

Then coat the springform pan with parchment paper, place the pastry on it and raise the edges. Use a fork to pierce holes at different places in the pastry.

Place the second piece of buttered parchment paper on the pastry, topped with a temporary filling (eg, washed and dried pebbles or marbles). Bake the pastry 10 minutes in a preheated oven at 220º C. 

The stuffing

Chop two leeks into rings, while the pastry is baking in the oven.

Fry the bacon in a pan, remove from the heat and remove the grease from the bacon by letting it drip on a plate covered with paper towels.

Beat the eggs with cream, add a pinch of nutmeg, salt and pepper.

The quiche

Remove the pastry from the oven and remove the temporary filling and the top parchment paper. Line the pastry with a layer of bacon. Top this up with a layer of leek rings and sprinkle the grated cheese on top.

Pour the egg/cream mixture over the cake and bake for 30 minutes in the oven.

Sources

  • Photo credit quiche Mike Bird.
  • Based on a Dutch recipe: Libelle kookboek, recepten onder ƒ10,00. The book is no longer available for sale.

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