Classic French tart with a rich and creamy filling of eggs, milk and whipping cream.
For the records, I found out that Quiche Lorraine doesn’t really come from France; its origins are from the Germans and more specific from the medieval kingdom of Lotharingia, under German rule, and which the French later renamed Lorraine. The word quiche is from the German Kuchen, meaning cake…
But, there is really no meaning where Quiche comes from. What really means, is that it is a delicious tart that we enjoy until now!
Attention: Whoever is on diet, stay away. All the others, let’s dive into the fluffy cream…
For dough bruges with yogurt -a crunchy one. For 1 pastry sheet, for a tart case 26-28 inches. From chef Ntina Nikolaou, from the greek book series of Gastronomer “The chefs suggest”, 13th volume, “Salt Tarts and Pies”.
- 80 gr. butter, cut in cubes, in room temperature
- ½ tsp salt
- 180 gr strained yoghurt
- 250 gr all purpose flour
- 1 tbsp olive oil for the greasing of the tart case
For the filling.
From the “Cuisine et Vins de France”series, of Marie Claire editions, “Tarts and Quiche”.
- 200 gr smoked bacon (I put whatever I had in my fridge –mortadella and pariza)
- 100 ml milk
- 200 ml whipping cream
- 4 eggs
- A little bit of gruyere (original quiche doesn’t contain any cheese, that’s an ingredient that was added later. I can’t resist to any cheese, so I put ~1/2 cup of cheddar!)
- Nutmeg (as much as you like. I put ~1/2 tsp)
- Salt, pepper
For the dough Bruges:
- In a big bowl, mix with a spatula butter until it softens and become a cream.
- Add salt and yoghurt and mix well.
- Sift flour over it and make crumbles with your fingers that they will all be joined to a dough-ball. Don’t knead it any more, because the dough will be elastic and will not lay easily.
- Cover dough with a cling film and leave it in the fridge for 1 hour.
- After the hour, open it in a sheet as large as the tart case until its sides are covered too. Grease the tart case, put the sheet and fork it all over. Cover it with a baking paper filled with dried legumes/rice and bake it in a preheated over for about 10-15’ at 356ο F at the middle self of our oven.
- Take it out of the oven, remove baking paper with its weighs and leave the oven on.
In the mean time, we make the filling:
- If you use smoked bacon, fry it until roasted. If not, chop what you have and scatter them over the baked pastry.
- In a deep bowl, pour the eggs, bit them and add milk, whipping cream, some salt, pepper and nutmeg. Add the cheese as well, if you use any. Stir well.
- Add this mix over the pastry and put it again in the oven for about 25-30’. The filling must be “chauvelotte” which in Lorraine’s dialect means “quavering”!
- We eat them hot, warm or cold, if there is left any…