Quiche Lorraine

🧂 Ingredients

• 1 9-inch pie crust Pâte brisée (shortcrust pastry)(Homemade or store-bought, chilled and ready to be rolled or fitted into a pie dish.)
• 200 g Lardons or thick-cut bacon(Cut into small cubes or strips. Lardons are traditional, but good quality thick-cut bacon works well.)
• 300 ml Heavy cream(Also known as double cream.)
• 3 Large eggs
• 2 Large egg yolks
• 1/4 tsp Freshly grated nutmeg
• 1/2 tsp Salt(Adjust to taste, especially considering the saltiness of the lardons.)
• 1/4 tsp Black pepper(Freshly ground is best.)
• 100 g Gruyère cheese(Optional, not traditional to Quiche Lorraine but adds richness. Grated.)

👨‍🍳 Instructions

1. 1

   Prepare the pastry shell: Line a 9-inch pie dish with the pâte brisée. Prick the bottom all over with a fork. Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake in a preheated oven at 190°C (375°F) for 15 minutes. Remove the parchment and weights, then bake for another 5-7 minutes, or until the crust is lightly golden and looks dry. Set aside.

   ⏱️ 20-22 minutes
2. 2

   Cook the lardons: While the crust bakes, place the lardons in a cold skillet over medium heat. Cook slowly, stirring occasionally, until they are golden brown and crispy. This process should take about 10-15 minutes. Remove the lardons with a slotted spoon and drain them on paper towels to remove excess fat. Discard most of the rendered fat, leaving about a tablespoon in the pan if you plan to sauté anything else (though not necessary for this recipe).

   ⏱️ 10-15 minutes
3. 3

   Make the custard: In a medium bowl, whisk together the heavy cream, whole eggs, and egg yolks until well combined. Stir in the freshly grated nutmeg, salt, and black pepper. Taste and adjust seasoning if needed.

   ⏱️ 5 minutes
4. 4

   Assemble and bake: Scatter the cooked lardons evenly over the bottom of the pre-baked pastry shell. If using Gruyère, sprinkle it over the lardons. Carefully pour the egg and cream mixture over the lardons and cheese. The filling should come almost to the top edge of the crust.

   ⏱️ 5 minutes
5. 5

   Bake the quiche: Reduce the oven temperature to 180°C (350°F). Place the quiche on a baking sheet (to catch any potential spills) and bake for 30-35 minutes, or until the filling is set but still has a slight wobble in the center when gently shaken. The top should be lightly golden.

   ⏱️ 30-35 minutes
6. 6

   Rest before serving: Remove the quiche from the oven and let it rest on a wire rack for at least 10-15 minutes before slicing and serving. This allows the custard to fully set and makes it easier to cut clean slices.

   ⏱️ 10-15 minutes

💡 Pro Tips

• ✓For a truly authentic Quiche Lorraine, omit the cheese. The richness comes from the eggs, cream, and lardons.
• ✓The custard should be just set with a slight wobble in the center. Overbaking will result in a rubbery texture.
• ✓Allowing the quiche to rest is crucial for a clean slice. Serve warm or at room temperature.

🔄 Variations

• Add 100g of grated Gruyère cheese to the filling for a richer, cheesier version.
• For Quiche Florentine, omit the lardons and add 150g of cooked, well-drained spinach (squeezed dry) to the bottom of the crust before pouring the custard.

🥗 Nutrition

Per serving