Recipe of the quiche lorraine:
-250g of flour
-65g of cold soft butter cut into pieces
-60g of lard
-80g of water
-300g of heavy cream
-300g of smoked bacon (or 250g of lardons)
-pepper, salt, nutmeg
In Lorraine, it can be traditional or family to put half butter and half lard. This is the way to go for a dough as close to the tradition as possible!
Preheat the oven to 200°C.
Prepare the pork belly.
Until the lardons have rendered their fat and the juice has evaporated.
As you can see, I baked the dough to white and then sealed the dough with egg white. Then I tried another quiche without baking the dough, putting the migaine directly into the raw dough.
What’s the difference? NONE!!! I put the pictures if purists really want to follow this method, but if the oven is at the right temperature, the result will be the same!!!