Classic Quiche Lorraine
Traditional dish · French
The quintessential Quiche Lorraine, featuring a rich custard filling with smoky lardons and Gruyère cheese in a flaky pastry crust. A true taste of Lorraine.
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Ingredients
- Pâte Brisée (shortcrust pastry)1
- Lardons (smoked bacon)150g
- Eggs3 large
- Heavy cream200ml
- Whole milk100ml
- Gruyère cheese, grated100g
- Nutmeg, freshly gratedpinch
- Salt1/2 tsp
- Black pepper1/4 tsp
Steps
- 1
Preheat oven to 190°C (375°F). Line a 23cm (9-inch) tart pan with the Pâte Brisée. Prick the base with a fork.
- 2
Blind bake the pastry case for 15 minutes until lightly golden. Remove weights and bake for another 5 minutes.
- 3
While the pastry bakes, fry the lardons in a pan until crisp. Drain on paper towels.
- 4
In a bowl, whisk together the eggs, heavy cream, and milk. Season with salt, pepper, and nutmeg.
- 5
Scatter the fried lardons and grated Gruyère cheese evenly over the bottom of the pre-baked pastry case.
- 6
Pour the egg and cream mixture over the lardons and cheese.
- 7
Bake for 30-35 minutes, or until the filling is set and golden brown. The center should be just slightly wobbly.
- 8
Let the quiche cool for at least 10 minutes before slicing and serving.
