The word ‘quiche’ is from the German ‘Kuchen’, meaning cake. This quiche hails from the mountainous region of Lorraine in northern France. The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg, cream custard and smoked bacon. It was only later that cheese was added to the quiche Lorraine.
for 12 servings:
- 200g flour
- 5 medium eggs
- 100g cold butter or margarine
- 200g smoked bacon
- 200g grated Gouda cheese
- 400 ml milk
- 3 small triangular pieces of cream cheese
- 3 tbs bread crumbs
- salt, black pepper, nutmeg
Sift flour into a bowl, add egg, chopped into small pieces cold butter and a pinch of salt - knead into a smooth pastry. Place covered for 20 minutes in the refrigerator.
In the meantime, cut bacon into strips and fry on a pan - so it is nice and crispy. Heat the milk and dissolve in it cream cheese. Allow to cool, than add rest of the eggs and milk - stir well and add grated cheese, season with salt, pepper and nutmeg.
Tart form (28 cm diameter), grease with butter. Roll out the dough on a wooden board to a circle and fit the pastry into the form, lifting up and pushing the edges. Pierce bottom of dough with a fork in several places, sprinkle with bread crumbs so that it covers the entire bottom and pour the egg mixture, place slices of bacon on top. Bake in preheated oven at 200 ° C for about 45 minutes.