Quiche Lorraine (halal, with beef bacon)

Name: Quiche Lorraine (halal, with beef bacon)
Total time: 75 min
Yield: 6
Cuisine: International
Ingredients: For the pastry: 200 g flour, 100 g cold butter in cubes, ½ tsp salt and 3–4 tbsp iced water; For the filling: 150 g beef bacon (or halal smoked turkey), diced small; 3 eggs, 250 g crème fraîche (or fresh cream) and 100 ml whole milk; a pinch of nutmeg, salt and black pepper to taste; 60 g grated Gruyère (optional, and not part of the traditional recipe but a modern addition; choose a halal-certified one)

Recipe No.: W-72

InternationalFrench75 minServes 6

Quiche Lorraine (halal, with beef bacon)

Quiche Lorraine comes from the Lorraine region of north-east France, and it is said that the word "quiche" comes from the German "Kuchen", meaning cake, because the region has historically passed between French and German. The old recipe is simple: a crisp pastry, eggs, crème fraîche and smoked meat, with no cheese or onion in the classic version. We replace the smoked pork with smoked beef (beef bacon) or smoked turkey, so the dish stays creamy and smoky and becomes halal for our table.

Origin of the dish: Lorraine, north-east France — Named after the region; the original recipe had no cheese or onion

Photo: 54. Quiche lorraine.jpg by Claude Humbert, CC BY-SA 4.0 (Wikimedia Commons)

Ingredients for Quiche Lorraine

200 gflour, 100 g cold butter in cubes, ½ tsp salt and 3–4 tbsp iced water (For the pastry)
150 gbeef bacon (or halal smoked turkey), diced small (For the filling)
3eggs, 250 g crème fraîche (or fresh cream) and 100 ml whole milk
a pinch ofnutmeg, salt and black pepper to taste
60 ggrated Gruyère (optional, and not part of the traditional recipe but a modern addition; choose a halal-certified one)

Method

Rub the flour, butter and salt between your fingertips until crumbly, add the iced water and bring together into a dough. Wrap and chill for 30 minutes.
Roll out the dough and line a 24 cm tin, prick with a fork and chill for 15 minutes.
Blind bake (with baking paper and rice or beans for weight) at 190°C for 15 minutes, then remove the paper and bake 5 minutes more.
Brown the bacon in a pan for 5 minutes and spread it over the pastry.
Whisk the eggs with the crème fraîche, milk, nutmeg, salt and pepper (go easy on the salt, as the bacon is salty), pour over the bacon, and scatter the cheese if you like.
Bake at 180–190°C for 30–35 minutes until the top is golden and the filling is set with the centre still slightly wobbly; it firms up as it rests.
Rest for 10 minutes and serve warm with a green salad. Halal note: we use smoked beef or smoked turkey instead of pork.

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