Quiche Lorraine (My Family's French Recipe)

My family LOVES a good quiche, especially the quintessentially French Quiche Lorraine.

It is one of those foods that's so easy to make, easy to eat, and easy to store and take with you anywhere.

It is simply FUSS-FREE, and who doesn't want that?

But first, for those of you who don't know, a quiche is basically a savory pie/tart made of shortcrust pastry, an eggy center, and fillings of your choice. It sounds quite basic, but I'm telling you, it's YUM!

What is in a Quiche Lorraine?

Other than the shortcrust pastry and eggy filling, traditionally, a Quiche Lorraine is made of gruyère and lardon (strips of fatty pork). However, at home, we like to jazz it up a little and add some sautéed onions and ham. Our family's Quiche Lorraine recipe is even more flavorful than the traditional recipe, and it is absolutely delicious!

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Quiche Lorraine

(A Cappelut Family Recipe)

For 4-6 people

Ingredients:

The Dough

• 200g Flour

• 100g Butter, room temperature (should be soft to touch)

• 1 Egg

• 5g Salt

• 10g Sugar

• 50g Milk

The Filling

• 200g Pork Belly

• 100g Emmental or Gruyère cheese, grated

• 150g Ham, cut into small pieces

• 1 Onion, diced and sautéed in butter until light brown

L'Appareil (Saucy Filling)

• 150g Milk

• 150g Cream

• 3 Eggs

• Salt/Pepper, to season

Preparation

Dough

1. Add the butter, egg, salt, sugar, and milk in a bowl and whisk until the butter turns into little pieces.

2. Add the flour into the bowl and start mixing everything together with your hands. The dough should start forming, and continue to knead until you can form a nice ball with the dough. (The dough should be firm but has a light bounce to it when you touch it)

3. Roll out the dough with a rolling pin, and keep turning the dough so that it maintains a round shape as you roll it out.

4. Once ready, place the rolled-out sheet of dough in a well-buttered quiche/tart pan.

Preparing the Filling & Assembling the Quiche

1. Cut the pork belly into little strips (with both fat and meat in each strip). Then boil it for 15 minutes, and set to the side.

2. To start assembling the quiche, first, add a thin layer of grated gruyère/emmental to the dough.

3. Then, evenly spread some of the sautéed onions on top of the cheese.

4. Next, layer the lardon, then the ham. (Everything should be well spread across the quiche)

The Saucy Filling (L'Appareil) & Cooking the Quiche

1. Preheat the oven at 220*C.

2. To make the "L'Appareil", add the milk, cream, and eggs in a bowl. Season with some salt and pepper, then whisk everything together until everything is mixed well.

3. Once done, pour the L'Appareil into the quiche, filling it up.

4. Then, put the quiche in the oven and let it cook for 25 - 30 minutes; turning the quiche in the oven at the 15-minute mark. The quiche is ready once the center is firm to touch and the quiche crust has turned slightly golden.

5. Bon Appétit!