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Quiche Lorraine

Traditional quiche Lorraine with a crisp pastry case, smoked lardons and a silky egg and cream custard.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Resting 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: French
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 sheet shortcrust pastry (about 320 g)
  • 200 g smoked lardons
  • 4 large eggs
  • 300 ml double cream
  • 100 ml whole milk
  • 1 pinch nutmeg
  • 80 g Gruyère grated (optional)
  • Salt and black pepper

Method
 

  1. Line a 23 cm tart tin with the pastry, prick the base and chill for 30 minutes.
  2. 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.
  3. Fry the lardons until golden and drain on paper.
  4. Whisk the eggs, cream, milk, nutmeg and pepper. Add only a little salt.
  5. Scatter the lardons and cheese in the case and pour in the custard.
  6. 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.