French Specialty - Quiche Lorraine | Beef and Pork | DW | 07.09.2004
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Beef and Pork

French Specialty - Quiche Lorraine

Here's the recipe prepared by Jean Raymond Lepatre, head chef at the Brasserie Lorraine in Paris.


Ingredients for eight people:

250 g white flour
130 g chilled butter
1 egg yolk
10 cl cold water
5 g Salt


Mix the ingredients into a firm dough. Roll it out and place it in a round baking dish. The dough should reach all the way up the sides of a 10-cm-high dish.

Add the following to the dish:

300 g coarsely diced cooked ham.
250 g diced bacon, lightly fried.
200 g grated Gruyère or Emmenthal cheese.

Then the rest is filled with the following mixture-.

70cl cream
20cl milk
6 beaten eggs
2 pinches of salt
1 pinch of pepper.
2 pinches of ground nutmeg.

Place the quiche in an oven preheated to 180 degrees Celsius and bake for a maximum of 90 minutes.

Cut the quiche into eight pieces. Serve with salad. A dry or fragrant white wine from the Alsace goes well with this dish.