Name: Gratinated Lorraine Tart
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 Portionen
Ingredients: 100 g of grated Emmental; 150 g of smoked pork breasts; 200 g of shortcrust pastries; 1 pinch Salt or fine salt; 1 pinch Pepper; 1 pinch Nutmeg; 25 cl of milk; 25 cl of whipping cream; 2 piece egg yolks; 2 piece eggs

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 30 min

Description

This gratinated Lorraine tart is a classic revisited with a touch of indulgence. The crispy shortcrust pastry, garnished with smoked bacon and a smooth egg cream, is covered with a generous layer of grated Emmental, gratinated to perfection. I often prepare it for Sunday brunch or for a convivial dinner with friends. It is a comforting and tasty dish, perfect for autumn or winter evenings. Feel free to add a pinch of nutmeg to enhance the flavors. A real delight!

Ingredients (10 ingredients)

Preparation (5 steps)

Preparation of the shortcrust pastry

Arrange 200 g of shortcrust pastry on a floured work surface. Roll out the dough and roll it around the rolling pin. Grease a tart pan. Arrange the pastry base on the mold. Press the dough into the mold with your fingers. Cut off excess dough with a rolling pin and remove scraps. Let the pastry base rest in the refrigerator for a minimum of 30 minutes. Place a roll of aluminum foil all around the mold to prevent the edges from falling during baking.

Blind baking the dough

Preheat the oven to 180°C. Bake the tart shell blind for 20 minutes. Halfway through baking, remove the aluminum foil so that the dough cooks evenly. When finished, remove from the oven.

Preparation of the bacon

Cut 150 g of smoked pork belly into lardons. In a frying pan, brown the smoked bacon without adding any fat.

Preparation of the quiche mixture

Thermomix® Setting

20 sec/Speed 4

In the Thermomix bowl, break 2 whole eggs and 2 egg yolks. Add 25 cl of milk, 25 cl of whipping cream, a pinch of salt, pepper and nutmeg. Mix 20 Sek./Stufe 4.

Assembly and baking of the quiche

Sprinkle the pre-baked pastry base with 100 g of grated Emmental. Add the previously drained sautéed bacon and spread them evenly over the entire surface. Add the quiche mixture, up to the height of the mold. Bake in a hot oven (180°C) for 25 to 30 minutes.