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Classic Quiche Lorraine with Shortcrust Pastry

Make a classic French tart the traditional way! This quiche Lorraine comes together quickly and easily, especially if you have shortcrust pastry on hand. If you don't, it's simple to whip up a batch using any recipe you like. The tart turns out wonderfully rich and creamy, with an aroma that wins everyone over. One thing to keep in mind: the better the cheese you choose, the more special the finished dish.

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Lauren's classic shortbread quiche
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 8 g
Fats 40 % 16 g
Carbohydrates 40 % 16 g
259 kcal
GI: 13 / 0 / 88
    1. Preheat the oven to 400°F (200°C). Lightly grease a 9-inch (22–24 cm) tart or baking pan with a little olive oil. While the oven heats, keep prepping. 2. Press the shortcrust pastry into the prepared pan, smoothing it up the sides to form an even rim, and trim off any excess. Lay a sheet of parchment paper over the dough and fill it with dried beans, dried peas, or any grain (rice or buckwheat) to blind-bake. Bake the crust for 10 minutes, then remove the parchment and weights and bake the base uncovered for another 10 minutes, until it turns a nice golden color. 3. While the crust bakes, prep the filling: peel the onion, rinse it under cool water, pat it dry, and finely chop it; dice the bacon into small cubes; and grate the cheese on a medium grater — a flavorful variety works best here. 4. Set a large skillet over medium heat, add the olive oil, and let it warm up. Add the chopped onion and bacon and cook, stirring now and then, for 3 minutes. Transfer to a plate lined with paper towels to blot off excess fat. 5. Scatter the cooked onion and bacon over the baked crust, then sprinkle the grated cheese evenly on top. 6. Lower the oven to 350°F (180°C). In a bowl, combine the sour cream, milk, eggs, and flour, and beat with a mixer until smooth. Season with salt and black pepper, beat once more, and taste, adding more salt if needed. 7. Pour the sour cream and egg mixture over the bacon, onion, and cheese. Bake the quiche for 30–35 minutes. Remove from the oven, let it rest for 5 minutes, and serve. This quiche is best enjoyed hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sour cream with 30 % fat content - 340  kcal/100g
  • Sour cream with 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Shortbread dough - 379  kcal/100g
  • Boiled bacon - 447  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g

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