Quiche Lorraine is a French tart  with a filling made of cream, eggs, and bacon or ham, in an open pastry case. It was little known outside the French region of  Lorraine until the mid-20th century. As its popularity spread, nationally and internationally, the addition of cheese became commonplace, although it was criticised as inauthentic. The dish may be served hot, warm or cold.

If you love quiche lorraine, you have to try this recipe.

So flavorful and perfect for brunch or dinner!

Ingredients:

For the tart

80 g. Unsalted butter, cubed, at room temperature

½ tsp. Salt

180 g. Greek yogurt

250 g. All purpose flour

1 tsp. Olive oil for brushing the tart

For the filling

200g smoked bacon

100 ml milk

200 ml heavy whipping cream

4 eggs

1 cup of Kefalograviera cheese

1/2 tsp nutmeg

Salt & Pepper to taste

Directions:

For the dough:
In a large bowl mix with a spatula butter until smooth and gain cream.

Add salt and yogurt and stir briefly until blended materials.
Sift the flour over the bowl, “working” while the materials with our fingers until they are crumbs that will gather in a homogeneous dough-ball.

Wrap the dough in transparency and put it for 1 hour in the refrigerator. Staying in the refrigerator is necessary to open the dough easier and not collect in baking.

After 1 hour, remove from the refrigerator, the unrolling of the film between two ladocharton, the roll diameter as much our tart to cover the walls. Grease the tart pan and lay the sheet.

With a fork, the hole everywhere, we lay a parchment paper (we can fill with dried beans the tart to not inflate the dough) and put it to bake in preheated oven for 10-15 ‘at 180oC on the middle shelf . Take it out of the oven and remove the parchment paper with the “weights” of. Leave the oven on.

Meanwhile, we make the filling:

Cut the bacon and spread over the baked dough tart.

In a deep bowl, break the eggs and beat.
Add the milk and cream, salt, pepper and nutmeg.
Add in the cheese, Mix well.

Add the egg-milk mixture over the bacon.

Put the tart back in the oven and bake for 25-30 ‘.
Let cool for 10 min before serve.