Quiche Lorraine

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 641
• Protein: 21 g
• Carbs: 35 g
• Fat: 46 g

Ingredients

• 1 piece Shortcrust pastry ( ready to use )
• 200 g Smoked lardons ( pan-seared )
• 4 piece Egg ( whole )
• 200 ml Cream ( thick )
• 200 ml Whole milk ( liquid )
• 1 pinch Nutmeg ( grated )
• 1 pinch Fleur de sel ( for seasoning )
• 1 pinch Black pepper ground ( for seasoning )
• 10 g Minimum butter sweet ( for the mold )

Instructions

1. Oven and mold preparation

   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. Searing the bacon

   In a hot pan, sauté the smoked bacon bits without adding fat. They should be browned and rendered. Drain them on paper towels.

3. Preparing the custard

   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. Assembly and baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. Reheat in the oven at 150°C to maintain the pastry's crispness.