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Wein zum Essen Quiche Lorraine, französischer Landhaus-Gartentisch mit Rosé und Kräutern

Quiche Lorraine

Quiche Lorraine is the epitome of French bistro cuisine: buttery shortcrust pastry, a mild, spicy filling of eggs, cream, bacon and onion, plus crunchy herbs from the Loire. This variant underlines the airy, region-typical aroma with fine rosé wine as an ideal companion. Whether hot from the oven or cooled down on the picnic table - the quiche inspires with creamy melting, aromatic depth and French joie de vivre.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 2 hours 20 minutes
Course Bistro cuisine, Main course, Cold starter
Cuisine French, Country kitchen, Regional
Servings 2 Persons
Calories 420 kcal

Cooking utensils

  • 1 Quicheform (Ø 20cm)
  • 1 Schneidebrett
  • 1 Messer
  • 1 Schüssel
  • 1 Nudelholz
  • 1 Pfanne

Ingredients
  

For the dough

  • 150 g Wheat flour
  • 75 g cold butter
  • 1 Yolk
  • 1 pinch of salt
  • 2 tbsp ice-cold water

For the filling

  • 100 g Bacon cubes lean
  • 1 small onion
  • 2 Eggs
  • 120 Ml Whipped cream
  • 30 Ml Milk
  • 1 tbsp chopped herbs Chives, parsley
  • Salt Pepper, nutmeg

Preparation
 

Short crust

  • Quickly knead the flour, butter, egg yolks, salt and water into the dough, refrigerate.
  • Roll out the dough and line the greased quiche pan.

Filling & Baking

  • Leave the bacon and onions in the pan.
  • Whisk eggs with cream, milk, herbs and spices, add bacon and onions.
  • Pour the mixture into the batter, bake at 180°C for approx. 35–40 mins. until golden brown.

Recommended Accompaniments

  • Frisée salad with mustard dressing
  • Marinated radishes
  • Zucchini carpaccio

Nutritional values per portion

Calories: 420kcalCarbohydrates: 22gProtein: 13gFat: 30g
Keyword Bistro, Loire, Quiche Lorraine, Sancerre Rosé, Wine with food
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