After all these “SHORT” tarts & quiches… now – in short – a recipe for a “HIGH” quiche simply flavoured w/ bacon & cheese!It was a quick decision to do this quiche alike a “Quiche Lorraine”…
So let’s start & not waste time anymore!
We seize a ready-to-use yeast dough which doesn’t need a long time to rise!
A spring form is oiled & “breadcrumbed” – yes: I use these fine breadcrumbs to create a protective shield for my quiche!
The ready-to-use yeast dough is mixed w/ warm water, kneaded & then rolled out. The flat soft dough marches in the spring form so you may fit it in. (Don’t care about any irregular edges! Only cut overhanging dough…)
…& don’t forget to preheat the oven (160 °C w/ fan).
For the filling we start w/ chopped onions & bacon. Fry the bacon & add the onions until everything is soft (about 5-10 min).
Set aside to let it cool – a little!
Mix Creme fraîche & eggs: it gets rather runny!
Add salt & pepper… & add some thyme leaves! (I always like to have some fresh Mediterranean herbs in my “simple” quiche – this time I had thyme!).
Finally add the grated cheese & the onion-bacon mix & fold well in.
Pour the runny mess in the prepared spring form & put it in the oven for about 40-50 min.
Voilà a simple quiche Lorraine!
- the original “Quiche Lorraine” doesn’t know about a yeast dough, but there is shortcrust.
- the original “Quiche Lorraine” also doesn’t know about any fresh Mediterranean herbs…
Well: As announced I work w/ shortcrust as well a yeast dough & often it’s just convenient to us a ready-to use yeast dough (you can be sure it works fine – always!).
The businesswoman with too many office hours thinks
Ok. I’m a fan of this ready-to-use yeast dough – especially when reading that it contains only flour, starch & dry yeast & some baking powder… salt & sugar… Mainly the same I’d use when doing it from the scratch!
…& especially when you’re in a hurry this quiche works fine & feeds a lot of friends & family! (The crucial ingredient is crème fraîche – the rest will almost always be found in my pantry & my fridge.)