Easy and quick egg and bacon pie recipe
Egg and bacon pie is known worldwide as Lorraine quiche, the savoury cake typical of the Lorraine region in France. Nutritious, easy and delicious, you can't miss it. Learn how to prepare it following this recipe.
- 300 g self-rising flour
- 60 g water
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 150 g butter
- 4 egg
- Milk or cream
- Onion or leek
- white wine
Mix the flour and butter with your fingertips in a large container. Add the salt, sugar and water. Mix together until just combined. Wrap the dough in plastic wrap and place it in the fridge for 30 minutes.
Finely chop the onion and sauté it with a little oil in a frying pan over medium-low heat.
Add the diced bacon and cook.
Add a little white wine to pick up all the flavour accumulated in the pan. Increase the heat to high until the alcohol evaporates, turn off the heat and set it aside.
In a container, break the eggs and mix well. Add a touch of milk or cream to make the consistency a little more liquid. Add salt, pepper, the grated cheese and the bacon you prepared.
Take the dough out of the fridge and work it a little with your hands. When you reach the desired thickness, use the paper or a rolling pin to place the dough in the mould.
Prick the base of the dough with a fork for more even baking.
Pour the filling on top of the dough and place the baking tin in a preheated oven at 180° C. Bake for 30 to 45 minutes.
Cut into portions and serve.