Recipe for the authentic Lorraine quiche style Laurent Mariotte.

Preparation of the shortcrust pastry. Place the flour and salt in a mound on the work surface. Incorporate the softened butter cut into pieces in the center.

Kneading Knead with the tips of your fingers while gradually adding the flour and pouring in 2 or 3 tablespoons of cold water. Work until you obtain a ball. Shape the dough until it is smooth and not sticky. Form a ball with the dough and wrap it in plastic wrap.

Let rest for 1 hour in the refrigerator.

Preparation of the bacon Cut the belly into strips, removing the rind. Bring the strips to a simmer in a pot of cold water, skim off the foam, and let them blanch for 2 minutes. After blanching, drain the strips and cool them under cold running water. Pat dry with paper towels.

Cooking the diced bacon In a pan, brown the diced bacon in butter and then drain it.

Roll out the dough into a 26 cm diameter circle to a thickness of about 3 mm. Grease a 22 cm mold with butter and place the dough in it, forming a turned edge. Prick the bottom with a fork and arrange the lardons on top.

Preparation of the mixture: Beat the eggs with the cream until achieving a homogenous mixture. Lightly season with salt and pepper. Pour the mixture over the bacon, leaving a 5 mm border.

Cooking Cook for 10 minutes, then reduce the temperature to 180 °C and continue cooking for 20 to 25 minutes.

Serve Let cool for 5 minutes before unmolding the quiche onto a plate. Serve with a green salad.