Today we celebrate Bastille Day in France! Remember that I published a Swedish recipe for the Swedish non official national day and one American recipe for the Independance Day in the States? Well since I’m French and also publish some French recipes on this blog, I had to publish a French classic for the 14th of July, right?
As you probably know already, Bastille Day celebrates the beginning of the French Revolution with the storming of the Bastille on 14 July 1789. Each year in France, we celebrate with some beautiful fireworks throughout the country at night…
Now let’s come back to the recipe. As I just said, I chose a great French classic: the famous Quiche Lorraine! In France, we prepare it at anytime of the year. It’s really quick to prepare, kid friendly and everyone love it. My favorite time of the year to enjoy it is by the end of a hot summer day when we eat on the terrace at my parents place, with a green salad. Very simple, savory, just perfect.
There are many different recipes of the quiche Lorraine which originaly comes from the region with the same name on the east part of France. As usual, I just added my little twist to the recipe to make it exactly how I like it: both creamy and crispy. Hope you enjoy!
- 1½ cup (180g) flour
- 0,5 tsp salt
- ½ cup (125g) butter
- 1 large egg
- 1 cup (200g) bacon, chopped
- 1½ cup (150g) grated Emmental cheese
- ½ onion
- 1 tbsp butter
- 4 large eggs
- 1¼ cup cream
- ½ cup milk
- Salt och pepper
- For the pie crust: sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture.
- Add the egg to make the ingredients stick together and form a firm dough, then rest in the refrigerator for 30 minutes.
- Roll a large disk on a light floured surface and line a 27 cm/ 8.6 inch spring form. Prick with a fork and pre-bake the pie crust at 350F/180C for 10-15 minutes.
- Peel and finely chop the onion, then fry it with one tablespoon of butter on low heat until the onion has softened, about 5-8 minutes.
- Fry the diced bacon in a frying pan for about 3 minutes.
- For the filling: whisk together the eggs, milk and cream. Add the grated Emmental cheese. Season with salt and pepper.
- Place the caramelized onions onto the pie crust and add the diced bacon. Pour the filling over and bake for 25 minutes at 350F/180C in the lower part of the oven. The pie is done when the pie is golden and the filling has solidified.
- Garnish with fresh parsley and serve the pie warm.