Lothringer recipe

March 26, 2003


  • 8 1/2 ounces flour (250g)

  • 3 1/2 ounces butter (100g)

  • 1 egg

  • little water (just enough to make it wet)

  • salt


  • 11 ounces bacon

  • 11 ounces onions

  • 6 eggs

  • 10 ounces heavy cream

  • 6 ounces provolone cheese

  • salt, pepper and nutmeg

Mix together all ingredients for dough. Knead and let rest for 30 to 60 minutes.

Roll dough evenly, to a thickness of about 1/8 inch and put into 8 1/2-inch pie pan. Trim dough to a height of 1/2 inch.

Prick dough with fork so that it doesn't bubble up.

Bake dough "blind" at 360 degrees for about 10 minutes.

Meanwhile, dice bacon and onions, grate cheese or slice very thinly.

Saut bacon and onions.

Mix heavy cream with eggs and spice mixture with salt, pepper and nutmeg.

Put sauted bacon and onions into dough form, cover with egg mixture.


Cover with cheese and bake in preheated 360-degree oven for about 40 to 45 minutes.

Makes four appetizers.

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