How to make Quiche Lorraine ( French pie with smokey bacon :)

By Alex · 90 min

Ingredients

Instructions

1. Make the dough: put 300 g flour in a large bowl and add the salt.
2. Soften the butter in the microwave for 20 seconds, then rub it into the flour gently with your fingertips.
3. Add a drop of milk (about 8 cl in total, added a drop at a time) and mix gently until the dough is soft and not overworked.
4. Place the dough between two sheets of baking paper and roll it to 3–4 mm thick.
5. Line a pie dish with the dough, remove the top sheet of paper, and prick the base all over. Optionally weigh it down with dried beans.
6. Bake the pastry blind at 200°C (400°F) for 20 minutes.
7. Make the filling: dice the bacon into small pieces.
8. In a bowl, whisk the 3 eggs with 20 cl milk and 20 cl double cream, then season with salt and pepper.
9. Scatter the diced bacon over the pre-baked pastry and pour the egg mixture on top.
10. Bake at 200°C (400°F) for at least 45 minutes, preferably on a low rack. Let it settle for 15–30 minutes before serving.

Summarized from Alex's video. Watch it for the details.

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