Quiche Lorraine
14 small steps, 5 of them done meanwhile, while a timer runs. The main ingredients: pie crust, bacon and onion.
- Time
- 65 min
- Difficulty
- Medium
- per piece
- 385 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
for 8 × piece- Pie crust1
- Bacon150 g
- Onion1
- Shredded cheese80 g
- Eggs3
- Heavy cream200 ml
- Milk100 ml
- Nutmeg1 pinch
- Saltto taste
- Black pepperto taste
Contains Gluten, Lactose and Egg
You need
6 parts- Tart pan (28 cm)
- Skillet
- Bowl
- Whisk
- Cutting board & knife
- Fork
Directions
14 stepsPreheat the oven
200 °C convection
Preheat the oven to 200 °C convection.
Put the dough in the pan
Meanwhile, while step 1 runs
Meanwhile, roll out the shortcrust pastry, line the tart pan with it and press it firmly against the rim. Cut off the overhanging dough.
- 1 Pie crust
Prick the base
Meanwhile, while step 1 runs
Prick the pastry base several times with a fork so it stays flat.
Blind bake the base
200 °C convection
Slide the pan into the hot oven and bake the base until it is light golden brown and dry.
Dice the onion
Meanwhile, while step 4 runs
Meanwhile, peel the onion and dice it finely.
- 1 Onion
Dice the bacon
Meanwhile, while step 4 runs
Cut the bacon into small cubes.
- 150 g Bacon
Fry the bacon
4 minMedium heat
Fry the bacon in a dry skillet over medium heat for 4 minutes, until the fat renders and the bacon is slightly crispy.
Add the onion
3 minMedium heat
Add the onion to the bacon and fry for 3 minutes, until translucent. Take the skillet off the stove.
Mix the custard
Meanwhile, while step 8 runs
Meanwhile, whisk the eggs, cream, milk, nutmeg, salt and pepper in a bowl until smooth.
- 3 Eggs
- 200 ml Heavy cream
- 100 ml Milk
- 1 pinch Nutmeg
- Salt
- Black pepper
Layer the base
Spread the bacon and onion mixture over the blind-baked base and sprinkle with the shredded cheese.
- 80 g Shredded cheese
Pour in the custard
Pour the custard evenly over the filling. It should reach just below the rim.
Bake
180 °C convection
Set the oven to 180 °C convection. Bake the quiche for 30 minutes, until the custard is set and golden brown. In the middle it may still wobble a little.
Let it rest
10 min
Let the quiche rest for 10 minutes so it cuts cleanly.
Serve
Remove the quiche from the pan, cut it into 8 pieces and serve warm.
Nutrition
per piece385 kcal
- Protein
- 11 g
- Carbohydrates
- 19 g
- Fat
- 29 g
Guide values, calculated from the ingredients.
