Classic QUICHE LORRAINE by French chef

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Gruyère cheese

🥗Healthier: Emmental cheese

💰Cheaper: cheddar cheese

Emmental offers a similar flavor profile at a lower cost.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is leaner, while smoked ham is often more affordable.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Prepare the short crust pastry by placing 250 grams of flour in a bowl.

Add 72-74 grams of cold butter cut into little cubes.

Add a pinch of salt to the mixture.

Use a blender to mix until it resembles sand, about half a minute.

If doing by hand, create a well in the flour, add butter and salt, and mix until combined.

Add cold water gradually to form a dough, then press to check for pieces of butter.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, preferably 2 hours or overnight.

Prepare the filling by separating 2 eggs and placing the egg whites aside.

In a bowl, mix the 2 egg yolks with cream and milk until combined.

Season the mixture with salt, grated nutmeg, and pepper to taste.

Cook the bacon or pork belly until crispy, then chop into pieces.

Roll out the chilled dough on a floured surface until it's about 2 centimeters larger than your pie mold.

Transfer the dough to the pie mold, ensuring it fits snugly at a 90-degree angle.

Trim the excess dough from the edges of the mold.

Prick the bottom of the crust with a fork to prevent bubbling during baking.

Refrigerate the crust again for at least 30 minutes.

Preheat the oven to 220-230 degrees Celsius.

Place the cooked bacon in the bottom of the crust, then add cheese on top.

Pour the egg mixture over the bacon and cheese, filling to about half a centimeter from the top.

Bake in the preheated oven at 230 degrees for 10-15 minutes, then reduce the heat to 200 degrees for an additional 20 minutes.

Check for doneness; the quiche should be set and golden on top.

Let the quiche cool on a wire rack for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens