Quiche Lorraine

Quiche Lorraine is a French savory pie from Lorraine, made with shortcrust pastry, eggs, crème fraîche, and smoked pork belly.

📝 Ingredients

• 2 cups flour
• 9 tablespoons soft butter (, diced)
• 1/3 cup water ( (more or less) at room temperature)
• 1 teaspoon salt
• 1 cup heavy cream
• 1/2 cup milk
• 3 whole eggs
• 3 egg yolks
• 10 oz smoked pork lardons
• Salt
• Black pepper (, freshly ground)
• 2 tablespoons butter ((for the pie dish))

👨‍🍳 Instructions

1. 1Prepare the pastry dough at least 2 hours before making the filling.
2. 2--- Pastry: ---
3. 3Place the flour, salt and butter into a mixing bowl, then using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
4. 4Add enough water to bring the mixture together to form a soft dough.
5. 5Roll into a ball, cover, and let stand for 1 hour at room temperature.
6. 6Butter a 10-inch (26cm) pie dish, and place in the refrigerator while the dough is resting.
7. 7After an hour, on a lightly floured work surface, roll out the dough, and then use it to line the previously buttered and refrigerated pie dish. Prick all over the surface with a fork.
8. 8Return the pie dish to the refrigerator for a further 45 minutes.
9. 9--- Filling ---
10. 10Preheat the oven to 400°F (200°C).
11. 11In a bowl, combine the cream, milk, whole eggs and egg yolks. Season lightly with salt and pepper, then whisk well.
12. 12Finely dice the smoked pork belly.
13. 13Remove the pie dish from the refrigerator, and evenly spread the diced pork over the bottom of the pastry shell, then pour over the mixture of eggs, crème fraîche and milk.
14. 14Bake immediately in the center of the oven for 30 to 35 minutes.
15. 15Serve the Lorraine quiche hot or warm, accompanied by a green salad of lettuce or mixed greens with a vinaigrette.