French Classic QUICHE LORRAINE

Epicurean Exploits - Food and Recipes
1

I am a big admirer of the recipes by seriouseats.com, so I gave this recipe a try when I saw it a few days ago. In my view Serious Eats perfects recipes. Anyway, the best Quiche Lorraine I have ever made and I made a lot of versions over the years.

Especially the dough was truely outstanding, more like puff pastry, fair to say at the beginning I was a bit worried by the high amount of water. But it worked! I only left out the lemonpeel, this was too wild for me. In addition I used italian Pancetta instead of bacon, as our german bacon is too much smoked.

Buttery, Flaky Pie Crust Recipe

Perfect for autumn……ENJOY

IMG_3246
IMG_32463887×3022 2.44 MB

7 Likes
2

I get a Lorraine at a local bistro and they use nutmeg. I have had a number of different Lorraine’s over they years including ones which don’t include it- what are your thoughts? I can live without it and it does provide a distinctive flavor to the quiche.

3

For me nutmeg is essential for a Quiche Lorraine. BTW, also essential for a Potato Gratin.

1 Like