Quiche Lorraine
A savory shortcrust tart with smoked bacon, eggs, and crème fraîche. Quantities serve 4; timings are estimates.
This version of Quiche Lorraine pairs a pre-baked shortcrust base with a simple filling of bacon, eggs, and crème fraîche. Serve it warm or cold.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Crème fraîche
Ingredients without verified allergen data 4
Ingredients without verified allergen data: Shortcrust pastry, Smoked pork belly, Eggs, Milk.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Pre-bake the crust
Heat the oven to 180 °C. Fit the shortcrust pastry into a tart tin, prick the base with a fork, and cover it with baking paper and baking weights. Bake for 20 minutes.
Temperature: 180 °C / 356 °FReady to continue when: The crust is firm and holds its shape.
20 min - 02
Prepare the filling
Whisk the eggs with the crème fraîche and milk until evenly combined. Cut the smoked bacon into strips and stir it into the mixture.
Ready to continue when: The filling is combined and the bacon is evenly distributed.
5 min - 03
Fill and bake
Remove the paper and weights from the pre-baked crust. Pour in the filling and bake at 180 °C for 30 minutes, until the centre is set.
Temperature: 180 °C / 356 °FReady to continue when: The centre is set and the top is lightly browned.
30 min - 04
Let it rest
Remove the quiche from the oven and let it rest for 10 minutes before cutting. Serve warm or cold.
Ready to continue when: The quiche has settled and can be sliced without the filling spilling out.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- Francia - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Francia
- Food Safety: Recommendations for Determining Doneness ... pubmed.ncbi.nlm.nih.gov/28231140/
- - YouTube www.youtube.com/watch?v=kf-J5etwnTM
- Quiche Lorraine - Recetas de Miriam García / El invitado de invierno invitadoinvierno.com/quiche-lorraine/
- QUICHE LORRAINE - Las Recetas de MJ www.lasrecetasdemj.com/2015/11/quiche-lorraine-videoreceta.html
- La Auténtica Quiche Lorraine Francesa Tradicional😋 - Cocina Francia cocinafrancia.com/2016/04/21/quiche-si-solo-quiche-lorraine/
- Quiche lorraine - No me comes nada www.nomecomesnada.es/quiche-lorraine/
- Cómo preparar una Quiche Lorraine por Mario Sandoval | Naturarla | Recetas | Arla www.arlafoods.es/recetas-de-cocina/quiche-lorraine-por-mario-sandoval/
- QUICHE LORRAINE - Sweet And Sour sweetandsour.es/quiche-lorraine/
- Quiche Lorraine apuntococina.com/quiche-lorraine/
- Quiche Lorraine - Matthew Scott - Receta - Canal Cocina canalcocina.es/receta/quiche-lorraine-7
- Quiche Lorraine - Pazo de Vilane pazodevilane.com/receta/quiche-lorraine/
- QUICHE LORRAINE www.alambique.com/blog/quiche-lorraine-n555?srsltid=AYCX9vKoSLNEV_jOlvhSZoEdhV7Qw3Qz2UZAjF-_…
- Повествовательные стратегии в современной русской литературе | OpenAlex openalex.org/W7117214369
- Quiche LORRAINE. Cocina FRANCESA - La Cocina de Frabisa La Cocina de Frabisa lacocinadefrabisa.lavozdegalicia.es/quiche-lorraine-cocina-francesa/
State: Published after documentary validation; no “Tested” label is shown.