---
title: Quiche Lorraine
description: The real quiche Lorraine — shortcrust pastry, smoked bacon and miguenne, no cheese.
author: Lucie de la Héronnière
servings: 6
image: quiche-lorraine.jpg
tags: savoury tart, lorraine, main course
prep time: 20 minutes
cook time: 30 minutes
source: Slate.fr — La vraie recette de la quiche lorraine
---

Preheat the oven to 200 °C.

= Shortcrust pastry

Put the @flour{200%g}, the @salt{1%pincée} and the @butter{100%g}(cut into pieces) in a #mixing bowl{}. Mix with your fingertips, add a little water, then knead until you get a smooth ball of dough.

Roll the dough out on a floured work surface, then lay it gently into a #tart dish{}.

= Miguenne

Spread the @smoked bacon{200%g}(sliced into small pieces) over the pastry.

Prepare the miguenne: beat the @eggs{4} with the @thick crème fraîche{20%cl}. Add @pepper{} and a little @nutmeg{} — above all do not add salt, the bacon takes care of that.

Pour the miguenne over the pastry and bake ~{30%minutes}.

> Serve it "chevelotte": creamy and piping hot. And with no cheese — that's rule number one.