Quiche Lorraine
Ingredients
- 1 pcShortcrust pastry (ready to use)
- 200 gSmoked lardons (pan-seared)
- 4 pcEgg (whole)
- 200 mlCream (thick)
- 200 mlWhole milk (liquid)
- 1 pinchNutmeg (grated)
- 1 pinchFleur de sel (for seasoning)
- 1 pinchBlack pepper ground (for seasoning)
- 10 gUnsalted butter (for the mold)
Method
A crisp shortcrust pastry holding a wobbly, creamy custard filled with golden smoked bacon. The scent of nutmeg and grilled lardons fills the kitchen, signaling a true rustic classic.
- 1
Preheat the oven to 180°C. Grease a tart mold with the unsalted butter. Line the mold with the shortcrust pastry, prick the bottom with a fork, and keep it in the fridge.
- 2
In a hot pan, sauté the smoked bacon bits without adding fat. They should be browned and rendered. Drain them on paper towels.
- 3
In a mixing bowl, whisk the eggs with the cream and milk. Season with sea salt, black pepper, and a generous pinch of nutmeg. The mixture should be smooth.
- 4
Spread the bacon over the pastry base. Carefully pour the custard over them. Bake for about 35 to 40 minutes until the quiche is golden brown and the center is set but still slightly wobbly.
Frequently asked questions
How do you get this dish right?
- Do not over-salt the custard, as the bacon already provides plenty of salt.
- The quiche is done when it's slightly puffed up and a knife blade comes out clean.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat in the oven at 150°C to maintain the pastry's crispness.
