Quiche Lorraine

Preparation : 15min, Cooking : 40min

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Easy

Little History

We find the first written traces of quiche Lorraine on March 1, 1586 with the Duke of Lorraine, then in Nancy just a little later. The name of this dish comes from the German word : Kuchen which means cake (since Lorraine is close to the German border).

Ingredients

250 g smoked pork belly
1 shortcrust pastry
3 whole eggs
2 egg yolks
25 cl of heavy cream
20 g butter
nutmeg
salt, black pepper

Preparation

The bottom of the quiche :

1. Place the shortcrust pastry in a pre-buttered tart mold.

2. Brush the dough in the bottom of the mold with egg yolk and pierce small holes in the dough with a fork.

3. Place the bottom between 5 and 10 minutes in an oven preheated to 200 ° to waterproof the bottom.

The filling :

4. Cut your pork belly into bacon, taking care to remove the rind and cartilages.

Blanch the bacon by immersing them for 3 minutes in boiling water.

5. Drain the bacon, Place the bacon rind in a pan over very high heat.

6. Let the fat in the rind melt.

7. Add the bacon to the pan and let them brown for 2/3 minutes, taking care not to let them brown.

The quiche macker :

8. Beat the eggs and cream.

9. Add freshly grated nutmeg.

10. Mix everything so as to obtain a homogeneous and slightly frothy mixture.

11. Add salt and pepper to taste.

Cooking the quiche :

12. In the precooked pastry base, place the bacon.

13. Cover up to 2/3 of the way up with the egg mixture.

14. Bake and bake for 20 to 30 minutes at 200 degrees.

Eat this with a fresh salad.