John Myers
Quiche Lorraine – Made from Puff Pastry – Our Style
The perfect quiche lorraine – made from puff pastry – our style recipe with a picture and simple step-by-step instructions.
- 1 role Puff pastry I used gluten-free)
- 200 gr Streaky, diced bacon
- 5 piece Medium size onions
- 200 gr Grated Emmental
- 200 ml Creme fraiche Cheese
- Salt, pepper from the mill
- Some nutmeg
- 5 piece Eggs, medium size
- Peel the onions and cut into fine rings. Now preheat the oven to 180 degrees. In a slightly greased pan, fry the onion rings until translucent and let them cool down a little.
- Put the puff pastry in a quiche dish (underneath and cut the baking paper to size) and cut off the edges, filling in any gaps with them, then press them down firmly. Prick the base with a fork several times, then sprinkle some of the Emmental on the base and spread the cooled onion on the dough. Then put the bacon cubes on top
- Now the eggs are whipped vigorously together with the créme fraiché, salt, pepper and nutmeg and this mixture is carefully poured over the filling. Be careful when seasoning, the bacon also contains salt.
- You can now cook the quiche in the oven for about 40 minutes. (It is essential to perform a chopstick test)
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