Traditional quiche Lorraine with a crisp pastry case, smoked lardons and a silky egg and cream custard.
About this French recipe
Quiche Lorraine comes from the Lorraine region of north-eastern France. The traditional filling is just bacon, eggs and cream; cheese is a popular addition.
Ingredients you will need
The main ingredients are shortcrust pastry (about 320 g), smoked lardons, large eggs, double cream, whole milk, nutmeg. Exact quantities are in the recipe card below.
How long it takes
Allow 1 hr 45 min in total: 25 min of preparation, 50 min of cooking and 30 min of resting, chilling or soaking. The recipe serves 8.
Quiche Lorraine
Traditional quiche Lorraine with a crisp pastry case, smoked lardons and a silky egg and cream custard.
Ingredients
Method
- Line a 23 cm tart tin with the pastry, prick the base and chill for 30 minutes.
- Heat the oven to 190°C. Line with baking paper and beans and bake for 15 minutes. Remove the beans and bake for 5 minutes more.
- Fry the lardons until golden and drain on paper.
- Whisk the eggs, cream, milk, nutmeg and pepper. Add only a little salt.
- Scatter the lardons and cheese in the case and pour in the custard.
- Lower the oven to 170°C and bake for 30–35 minutes until just set with a slight wobble. Rest for 10 minutes before slicing.
Notes
Take the quiche out while the centre still wobbles. It keeps setting as it cools.
