The Ultimate Quiche Lorraine: Creamy, Flaky, and Authentic. 🥧🥓
Welcome back to Butter and Basil! Today we’re making the queen of all quiches: the Quiche Lorraine. Forget the dry, spongy versions you’ve tried before; this is the authentic French method, inspired by Julia Child, featuring a rich, velvety custard and smoky bacon.
Missed the crust? Check out yesterday’s video where we made the perfect Pâte Brisée from scratch: https://youtu.be/2WWAbeJsELs?si=gT_IaBrdP9G2jBh7
🛒 INGREDIENTS:
The Base: 10 to 11-inch Pâte Brisée (pre-baked) (25 – 28 cm)
The Filling:
4,5 to 6 oz (127 – 170 gr) Bacon, blanched and browned cut into pieces about a inch long and 1/4 inch wide
4 eggs
3/4 pt water (427 ml)
3/4 to 1 pt (427 to 570 ml) Half-cream and Half-milk
Pinch of Salt, Pepper, and Nutmeg.
Butter (in pea-sized pieces for the top).
👨🍳 PRO TIPS IN THIS VIDEO:
Blanching the Bacon: Why simmering it in water first makes it better.
The Custard Ratio: The secret to a quiche that melts in your mouth.
The Bake: How to get that perfect golden top without overcooking.
Shot with Pixel 9 Pro
2 Comments
There is nothing quite like a fresh Quiche Lorraine straight from the oven! 🥓✨ The key is that silky smooth custard and a perfectly pre-baked crust.
If you missed Part 1 on how to make the authentic Pâte Brisée, you can watch it here: https://youtu.be/2WWAbeJsELs
Who are you making this for this weekend? Tag a friend who needs a French brunch!
It look really tasty!!! 😋