THE recipe for the inescapable Lorraine quiche by Philippe Etchebest

In his latest Youtube Mentor video, the chef shares with us a classic of French cuisine that seduces young and old alike: quiche Lorraine. On a weeknight, for a picnic or in slices at aperitif time, this quiche hits the mark.

If you’re short on time, you can use ready-made shortcrust pastry. To anticipate next time, you can prepare it at home and freeze it. You will only have to take it out a little in advance to make your quiche. Here is Philippe Etchebest’s recipe in our dedicated article.

With or without cheese? 🧀
Purists do not put cheese in the quiche Lorraine. Chief Etchebest yes,”I put it on because I like cheese” he explains! It’s up to you to choose according to your preferences.

Good preparation !

1. The recipe for quiche Lorraine by Philippe Etchebest

Ingredients
For a quiche

• 8 eggs
• 40 cl liquid cream
• 40 cl milk
• 180g smoked bacon
• 70 g grated Gruyère cheese
• butter
• salt and pepper

Shortcrust pastry (video recipe here)

• 200g flour
• 1 egg
• 100g butter

The recipe in video

2. Preparation

Preheat your oven to 200 degrees.

For the dough 👨‍🍳
If you are making homemade shortcrust pastry, start by rolling it out. Gently roll it around your rolling pin to darken it in your pie dish.

Fold the excess dough inwards, pressing hard enough to secure it. You will get a thick, even edge. Chip it using a peeler to decorate it. Prick the bottom of it with a fork to prevent it from swelling during cooking.

Place beans at the bottom of your dough and pre-cook your dough 200 degrees during 15 minutes.

For the device👨‍🍳

It’s time to prepare the quiche maker. Add salt and pepper then whisk vigorously.

Continue to whisk and add the cream and then the milk. Book.

If you have a piece of breast, cut it into lardons (in small sticks).

Your dough is pre-cooked. Remove the beans and place it 5 more minutes in the oven.

Remove it and add in it the bacon at the bottom of the dish, the cheese if you want to add it and finally the device. The chef adds half of the mixture to the dish first and the rest once the dish is in the oven to avoid spilling it during the journey from the worktop to the oven.

Bake 25 minutes and taste!