Quiche Lorraine

Victoria Cherniag Ruiz
With this recipe, you can make a delicious savory tart known as the traditional quiche Lorraine, ideal for breakfast. The combination of egg and potato is delightful in this recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 1/3 cups flour, for the dough
  • 1/4 teaspoons salt, (for the dough)
  • 1/4 cups chives, for the dough
  • 9 tablespoons unsalted butter, in pieces, fry
  • 1 egg, for the dough
  • 3 tablespoons water, cold (for the dough)
  • 1 cup deli ham, in pieces
  • 3 eggs
  • 2 cups whipping cream
  • 3/4 teaspoons salt
  • 1/4 teaspoons pepper
  • 1 pinch nutmeg
  • 1 pinch cayenne pepper
Preparation
2h
0 mins
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  • Preheat the oven to 200°C.
  • Place flour, salt, and herbs in a food processor. Mix.
  • Add the butter and pulse until crumbly.
  • Beat the egg with the cold water in a bowl.
  • With the processor running, add the egg until the dough starts to come together.
  • Shape the dough into a disk and cover with plastic wrap and refrigerate for 30 minutes.
  • Once the 30 minutes have passed, on a floured surface, shape the dough into a thin circle to cover the pan.
  • Place the dough over the pie pan and push the sides to cover everything well.
  • With a fork, lightly chop the dough.
  • Freeze until firm, about 30 minutes.
  • Place a parchment paper (cut to the shape of the pie) and on top raw beans or baking weights.
  • Bake the pie crust until it starts to brown, about 20 minutes.
  • Remove from the oven, take out the weights, and put back in the oven for another 10 minutes.
  • Let cool on a wire rack.
  • Cut the ham into pieces. (You can also add other ingredients like cooked mushrooms, cheese, or cooked bacon.)
  • Whisk the eggs, cream, salt, pepper, nutmeg, and cayenne.
  • Pour the egg mixture over the pie and bake for 30 minutes until golden and puffed.
  • Let rest for 30 minutes before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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