Quiche Lorraine
This Quiche Lorraine combines a crisp pastry crust with a creamy filling, caramelized onions, and savory bacon flakes. The combination of leek, Gruyère cheese, and a silky egg custard creates a rich and full-bodied flavor.
View recipe4 people
Time: 60 min
Difficulty: medium
Ingredients
- Quiche pastry dough
- 70 g bacon flakes (optional)
- 1 onion
- 5 eggs
- 175 g grated Gruyère cheese
- 1 leek
- 200 ml cooking cream
- Black pepper
1. Preparation
Prepare the barbecue for indirect cooking at approximately 175°C (350°F). Meanwhile, grease a quiche tin with butter to ensure the quiche releases easily after baking. If needed, allow the pastry dough to come to room temperature for a short time.
2. Caramelize the Onion
Slice the onion into even rings and cook gently in a frying pan with butter over low heat. Allow the onion to caramelize slowly until soft and golden brown.
3. Prepare the Filling
Whisk the eggs in a large bowl and combine them with the cooking cream until smooth. Add the finely sliced leek, bacon flakes, grated cheese, and black pepper. Mix everything thoroughly.
4. Assemble the Quiche
Line the quiche tin with the pastry dough, pressing it firmly into the base and sides. Trim away any excess dough. Spread the caramelized onions evenly over the base and pour the egg mixture on top.
5. Bake the Quiche
Place the quiche on the barbecue using indirect heat and bake for approximately 40 minutes, or until the top is golden brown and set. Allow the quiche to cool slightly before slicing and serving.
