Today we present a dish that is perfect for treating colleagues at the workplace. Quiche Lorraine, or Lorraine savoury pie. Its recipe hasn’t changed in 400 years, because there’s nothing to improve on its perfection (and simplicity). How to make it?
From the poorhouse ovens to delicacies for the elite
France, Lorraine, 1590. Even then, a savoury cake was being prepared at the court of the local duke, whose recipe has not aged a day since. However, the recipe’s origins lie elsewhere than in the kitchen of a wealthy duke.
In the poor streets of the cities of the time. In those days, people baked bread regularly. But not everyone had their own oven, so they baked in shared ovens. After the bread was baked, the leftover dough was used in the following way. And the ancestor of today’s quiche Lorraine was born.
Apple of discord: Does cheese belong in quiche or not?
You won’t find any cheese in the original recipe. This is the main argument of the orthodox purists who admit only: shortcrust pastry, (sour) cream, bacon, eggs and basta!
However, in our recipe you will find cheese. We are happy to sacrifice the ‘purity of the recipe’ for an even tastier and juicier result.
Ingredients for 8 servings
For the dough:
- flour 400 g
- salt 2 g
- butter 200 g
- cold water 90 ml
For the filling:
- Gruyere cheese 350 g
- streaky bacon 500 g
- butter 15 g
- 6 eggs
- cream 500 ml
- milk 250 ml
- freshly ground black pepper
How to do it
- Dough: Sift the flour and salt into a large bowl. Cut the butter into cubes and rub into the salt flour until a mixture similar to fine breadcrumbs is formed. Add the cold water and work into a dough. Cover with cling film and refrigerate for 30 minutes.
- Grease a low 32 cm diameter mould with butter. Turn the dough out onto a floured surface, roll it out and place it in the tin. Place baking paper on top of the dough and fill with beans. Bake for 20 minutes at 200 °C. Remove the tin and remove the beans and paper.
- Filling: Put the grated cheese on the pre-baked dough. Melt the butter in a frying pan and fry the bacon until crispy, then spread it evenly over the cheese. Beat the eggs thoroughly with the cream and milk, season with a little salt and black pepper. Pour the egg mixture over the filling and bake at 180 °C for 45 minutes.
No cakes without eStravenka
Unless, of course, you are determined to pay with cash and therefore less conveniently. Before you head out to get the ingredients, we recommend checking your eStravenka card balance. You can then do this conveniently and with a few clicks directly in the Můj Up incentive platform.
