Quiche Lorraine: classic recipe

Prepare all the necessary ingredients for making classic quiche Lorraine.

Sift the flour and put it in a deep bowl. Add sugar and salt and mix everything well together.

Chop the chilled butter into small pieces. The butter should be well chilled in the refrigerator before adding it to the dough. This is important. Cold butter will help create a crisp texture of the dough.

Add the butter to a bowl with flour.

Start kneading the dough with your hands, making sure to break up the lumps as much as possible. When kneading the dough by hand, try not to overheat it. The butter in the dough should remain cold, so work quickly and lightly without warming the butter with your hands.

Add ice to a glass of water to make it as cold as possible.

Add the icy water to the dough and start kneading. Thanks to the butter in the dough, it kneads easily and does not stick to your hands.

Wrap the prepared dough in plastic wrap and place it in the refrigerator for one hour.

For the Quiche Lorraine filling, you can add various ingredients - vegetables, mushrooms, herbs, or chicken, whatever you prefer. I choose a cheese and meat filling. Slice the bacon or pork belly into small pieces.

Fry the bacon on a dry pan until golden brown.

Grate the cheese.

In a mixing bowl, combine sour cream, black pepper, eggs, and a pinch of nutmeg.

Whisk the mixture in a bowl until smooth.

Take the dough out of the refrigerator. Sprinkle the surface where the dough will be rolled with flour and prepare a rolling pin.

Roll out the dough into a large circle with a thickness of 3-4 mm. While rolling the dough, try to achieve even thickness. This will ensure that it is evenly baked and not burnt in some places.

Place the dough in a greased baking dish, smooth it out, and create a border. Trim off the excess dough from the edges. Pierce the dough all over with a fork to prevent it from puffing up.

To ensure that the dough is well baked, take parchment paper and scrunch it well. Place it directly on the dough in the baking dish, sprinkle any grain on top, and bake for 20 minutes at a temperature of 200 degrees until golden brown.

Remove the baking dish with the dough and remove the parchment with the grits.

Place the bacon on the bottom and sprinkle with some cheese.

Then pour the sour cream mixture, then repeat the layer of cheese and pour sour cream again. Place the Quiche Lorraine in a preheated oven at 200 degrees and immediately reduce the temperature to 180 degrees. Bake for approximately 60 minutes with bottom heat, and 10 minutes before it's done, turn on the top heat if available. If there is only one mode, bake as usual. If the top of the pie is too brown, cover it with foil. Check for doneness with a wooden stick. It should come out of the middle of the quiche dry, without any dough pieces.

Leave the Quiche Lorraine in the form to cool completely so it doesn't break when removing from the form.

When the pie has cooled, remove it from the form and it's ready to be served. It is very fragrant, with an appetizing crust and delicious. The Quiche Lorraine is ready according to the classic recipe. Enjoy your meal.