Quiche Lorraine

Quiche Lorraine

Total: 1 hr 45 Min. | Active: 35 Min.
Nutritional value / piece: 561 kcal
, Fat: 45 g
, Carbohydrate: 24 g
, Protein: 15 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pastry dough

250g white flour
½tsp salt
100g butter, in pieces, cold
4tbsp water


180g diced bacon


5dl full cream
3 eggs
100g Gruyère, finely grated
1pinch nutmeg
¼tsp salt
a little pepper
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One springform pan (approx. 26 cm in diameter), greased

How it's done

Pastry dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.


In a non-stick frying pan, gently fry the bacon until crispy, leave to cool.

To shape

On a lightly floured surface, roll out the dough into a circle (approx. 32 cm in diameter). Place the dough in the prepared tin, creating a rim of approx. 3 cm. Prick the base firmly with a fork, scatter the diced bacon on top.


Mix the cream, eggs and cheese in a bowl, season. Pour the sauce over the bacon.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 220°C. Reduce the heat to 180°C and bake for approx. 20 mins.

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