A note first - a proper country quiche lorraine is generally made with a simple flour/butter base (pâte brisée) and a 2-3 cm base of filling. It's not the deep-dish quiche you expect but more a large, flat presentation; a thinner base cooks more evenly and quickly and makes a better platform for the bits in the filling. You can, of course, change the recipe to suit your needs but consider this the place to start.

We'll make everything from scratch (it'll only take an hour from egg-crack to serving). This serves 6-8 dinner-sized portions; you can add a nice vinaigrette salad or soup to complete it.

You'll need -
* A large mixing bowl
* Cling film (plastic wrap)
* Baking paper (NOT waxed paper nor silplat - just plain, old baking paper)
* A quiche baking dish, for example:
< http://www.ikea.com/us/en/catalog/products/90029886 > (30cm - 11.3/4 inch)

Crust:
* 250 g flour
* 125 g butter
* 80-100 ml water
* Decent pinch of salt
* 2 tablespoons olive oil

Filling:
* 3 medium eggs
* Salt and pepper to taste
* 200 g Crème fraîche (light cream)
* 100 ml whole milk
* Pinch nutmeg

* 50 g slowly-cooked bacon bits
*:1/2 yellow onion

* OPTIONAL: 150 g grated cheese (gruyere, emmental, young gouda)
* OPTIONAL: a handful of finely broken-up broccoli florets

Okay - this is really easy and fast. Here we go -

In the bowl, combine the flour and salt. Break up the butter and, with just your finger, mix it into the flour. The goal is to have a grainy, almost sandy mix. When the butter is combined, add the oil, combine further and then add the water. Work it with your hand until it easily forms a ball. You want it firm and not slimy, but also not grainy (too little water will make the pâte brisée sandy when it's baked. Blah.)

Roll it into a ball and wrap it in the plastic film. Place it in the refrigerator for 30 minutes to an hour to rest.

Now - let's make the filling. Clean the bowl and then into it put the crème fraîche, eggs, milk, nutmeg salt and pepper. Mix well and set aside (refrigerate if needed).

Chop your bacon up into small pieces and s-l-o-w-l-y cook it, rendering the fat but not crisping the bacon up too much. A slight brown on the edges is enough. Cut your onion in half and then slice across the diameter so that you have thin arcs of onion. You don't want chunks, but thin arcs.

If you want it, grate your cheese and chop your broccoli. Put everything aside until the crust is ready.

Get your oven ready - 200C (400F)

After 30-60 minutes, pull out your pâte brisée from the fridge. Take a sheet of baking paper that covers the diameter of the quiche pan and roll the crust dough out to about a 1-1.5 (1/4-1/2") thickness, so that it is large enough to round the dish.

Here's the real trick: With your crust rolled out, place the paper and dough into the dish, pressing the edges down into the pan. The paper will allow the quiche to bake and then slip out of the tart pan. Very cool, eh?

Now, pour the filling into the crust, and then sprinkle the bacon bits on top, followed by the onion (and, if be, the broccoli and finally cheese).

Place in oven and bake for 30-40 minutes, or until the top is dotted with browned spots. A sharp knife should be able to come out clean at this point. Let it cool 20-30 minutes in the dish and serve. It can also be pulled-out from the dish via the baking paper, sliced-up and frozen.

Bon appétit!

Yum! Printing out...

Thanks- or is it Mercy...

Merci. Mercy is what you give people who use a pre-made crust.

Merci...

^^^^ that be me.

Merci ... to YOU. Nice recipe. J

Living here in europe, I've learned how to make a few basics, and once you get them down you'll never go back. A pâte brisée is sooooo easy - do it once and you've got it, and in the time it takes to go to the store for pilsbury, you've got an authentic crust already - for pennies.

If you want a sweeter version for a pie, it's called a "pâte sablée":

* 200 g flour
* 1 egg
* 1 snufje zout
* 80 g suiker
* 100 g boter

Similar instructions - mix the egg, sugar and salt, then add the flour, then chunks of butter (you'll note, no water in this version). Mix it by hand until you get that nice, grainy-but-smooth finish, roll it into a ball, refrigerate it for at least 30 minutes and then roll it out and use. With those 2 recipes, you can make nearly any pie...Simple!

Ah - I didn't fully translate my recipes to english (still in Dutch)

* 1 snufje zout = 1 decent pinch of salt
* 80 g suiker = 80 g sugar
* 100 g boter = 100 g butter

Yep - I keep everything written down. My baking is more like chemistry.

I was right.......this does sound really good!!!!!

That sounds great,..definately one to try

How come there's no liquid in the sweet version, I've never seen a crust without some form of liquid beside the egg....and call me a dumb hillbilly..how do I convert your measurements into teaspoons and tablespoons and cups...I guess I could look it up on the computer...

Thank you for sharing, and for adding the notes and recommendations.

Vicki - Yep, there's no other need for more moisture/water. The base is going to take-up the butter and make a nice, crisp crust.

One point I probably should have pointed out was that you have to proof the crust before adding the fruit (like sliced apples). Easiest way is to just roll it out onto baking paper and press it into the quiche form like in the earlier recipe. Then prick it 4-5 times with a fork randomly on the base, then place the crust in the oven at 200-degrees Celsius / 390-400 Fahrenheit for 15 minutes. The crust will lightly crisp-up and tan. Pull it out, let it cool 15 minutes, then use it as a base for a Tarte Normandie, for example.

Britty & Blonderockermom -- my pleasure.

It's so easy to make real food; if I didn't live here now I'd be heating up a Stouffers...WRONG!

Now off to make some finnish rye bread, while watching the Rockies whoop Boston...