Quiche Lorraine

A classic french dish that would perfectly fit for breakfast, brunch or even dinner, with a fresh salad. It’s a shortcrust pastry filled with bacon  a savory custard and cheese. My version contains also mushrooms, Dijon seed mustard and Compté cheese, it’s more Carbonara style 🙂 

Ingredients

For the shortcrust pastry:

  • 2 cups all-purpose flour
  • 125 g cold butter
  • 3 Tb vegetable oil
  • 5 Tb  very cold water
  • ½ ts salt
  • 1 pinch of sugar

  For the filling:    

  • 200 g lardons (or lean bacon)
  • 200 g sliced mushrooms
  • 3 eggs
  • 200 ml cream
  • 200 ml milk
  • 1 Tb Dijon seed mustard
  • 200 g grated Compté (Parmesan or Cheddar)
  • 1  pinch nutmeg
  • salt, pepper

Directions

For the pastry:

  1. Preheat the oven to 180°C. Sieve the flour in a large clean bowl, put the salt, sugar, the oil and the cold butter chopped in bits. Rub the flour and the fat, until you get a breadcrumbs consistency.
  2. Add the cold water and work it  together until you get a ball of dough. Start kneading the dough on a  floured  surface until it gets smooth and firm. Wrap the dough in clingfilm and let it in the fridge for one hour.
  3. Roll out the dough in to get a 0,5 cm thick and 4 cm larger all around than the  buttered cake tin. Prick the bottom of the pastry with a fork, place brown-paper into the form and fill it with dry beans (it will keep the pastry from bubbling).   Bake it for 10 minutes, then take away the beans and the brown-paper and bake it 5 more minutes.

For the filling:

  1.  In a non-adhesive pan, grill the bacon and the mushrooms on medium-high heat until roasted, add the mustard, stir and switch off the heat. Reserve.
  2. Mix in a bowl the eggs with the cream,  add the milk the nutmeg, salt and pepper.

Assembling the quiche:

  1. Put the lardons and mushrooms on the bottom of the precooked pastry and pour in gently the appareil (savory custard) and  sprinkle the Compté on top.
  2. Bake for 30 minutes, until the appareil is set and the top is golden-brown.  Wait 5-10 minutes before taking off the ring.

Serve it hot or cold, with a green salad.

Bon appétit!