Recipe for 4 persons
Expenditure of time: 60 minutes, incl. preparation
Ingredients
1 cake dough, rolled out
200 g bacon cubes
3 large eggs
4 dl crème fraîche
1 spoon of olive oil
Salt
Pepper
Nutmeg
Preparation
1. Preheat the oven at 180 °C.
2. Place the cake dough in an applicable baking dish and pierce with a fork.
3. Stew the bacon cubes in in a frying pan. Place on kitchen paper thereafter in order to separate from dripping.
4. Whisk eggs and add crème fraiche. Spice with a pinch of salt, pepper and nutmeg.
5. Add bacon cubes to the egg-crème-fraiche-mixture and mix well.
6. Spread mixture equally on the dough and bake for 45 minutes.
Presentation
Quiche lorraine is part of a long list of typical French dishes. Both warm and cold highly enjoyable, for apero or as a main course, accompanied by a green salad.
The sommelier’s suggestion
A quiche lorraine with its crusty ground and its creamy filling, where the bacon adds a salty hint, is suitable for several white wines. The cream requires a wine whose freshness balances the saltiness of the dish. A Sylvaner from Alsace can be very appropriate, as well as dry Riesling or wine from Val de Loire or Bordeaux. Why not a sparkling wine? From our range and available in our shop:
- Lothian Vineyards Riesling
- Alban Roblin Sancerre blanc
- Domaines Fabre, «Lions de Fabre», Bordeaux blanc
- Louis de Grenelle «Grande Cuvée», Saumur
Tastefully yours,
Marc, PW