As of: March 13, 2024, 8:48 a.m
By: Clara Kistner
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Cake can also be savory, as French cuisine proves with its hearty Quiche Lorraine.
Here the shortcrust pastry is not filled with fruit, but with bacon and leek.
While French quiche is now available in almost all colors and shapes, Quiche Lorraine is considered an undisputed classic of French cuisine.
According to Die
Welt
, the rich cake has its origins in Lorraine, in northeastern France.
Here, spicy bacon, leeks and a juicy filling made from eggs, butter and cream meet a crispy baked shortcrust pastry.
Hearty food from the oven: puff pastry pockets, quiche, pizza, etc.
In addition to sweet cakes and crispy cookies, you can also bake some savory pastries and hearty finger food in the oven.
For example, you can conjure up delicious Mediterranean puff pastry snails in no time.
And the classic French quiche can also be baked in the form of mini quiches with salmon and spinach in a handy format.
Whether for brunch, lunch or dinner, a large piece of hearty Quiche Lorraine is always well received.
(Symbolic image) © The Picture Pantry/Imago
Italian cuisine also has numerous oven-baked delicacies.
In addition to lasagne and filled cannelloni, an easy-to-digest, particularly crispy sourdough pizza should always be well received.
Ingredients for a traditional Quiche Lorraine
For about four portions of quiche from the quiche mold (diameter: 28 to 30 cm) you need:
For the quiche base:
250 g flour
160g butter
1 egg (M)
pinch of salt
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For the filling:
4 eggs (M)
250 ml cream
100 g bacon (diced)
1 stalk of leek
1 large onion
Some butter for frying
Pinch of nutmeg
salt and pepper
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It's that easy to bake the classic from Lorraine in your own oven
First, the dough for the quiche base is prepared.
To do this, put the flour in a large mixing bowl (alternatively: directly on the clean work surface).
Use your fingers to make a small depression in the middle of the flour and then add the egg.
Dice the cold butter and add it to the egg in the well along with a pinch of salt.
Now everything is kneaded into a smooth dough and covered and placed in the refrigerator for half an hour.
While the oven is preheating to 180 degrees top and bottom heat, peel and finely dice the onion.
Also wash the leek thoroughly and cut it into thin slices.
Melt some butter in a hot pan and then fry the diced bacon, leek and onion in it.
Now take the shortcrust pastry out of the fridge, roll it out with a rolling pin, place it in the greased quiche tin and press it down a little.
Cut off the excess edge at the top.
In a bowl, mix the eggs with the cream, the fried contents of the pan as well as salt, pepper and nutmeg and pour into the bottom of the mold.
Bake the quiche on the middle shelf in the preheated oven until golden brown, about 30 to 35 minutes.
Bon appetit!
A hearty piece of French quiche can be enjoyed wonderfully with a large, colorful salad.
Because the hearty filled cake can do well with a fresh side dish.