Quiche Lorraine with Leeks and Crème Fraîche
80% authentic · French
A flavorful variation of Quiche Lorraine, incorporating sautéed leeks and the tangy richness of crème fraîche for a more complex taste profile.
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Ingredients
- Pâte Brisée (shortcrust pastry)1
- Lardons (smoked bacon)120g
- Leeks, white and light green parts only, thinly sliced2 medium
- Butter1 tbsp
- Eggs3 large
- Crème fraîche150g
- Milk100ml
- Gruyère cheese, grated75g
- Salt1/2 tsp
- Black pepper1/4 tsp
- Chives, chopped (for garnish)1 tbsp
Steps
- 1
Preheat oven to 190°C (375°F). Line a 23cm (9-inch) tart pan with Pâte Brisée. Prick the base.
- 2
Blind bake the pastry case for 15 minutes. Remove weights and bake for another 5 minutes.
- 3
Fry the lardons until crisp. Remove from pan and set aside, leaving some fat in the pan.
- 4
Add butter to the pan and sauté the sliced leeks over medium-low heat until softened, about 8-10 minutes. Season lightly.
- 5
In a bowl, whisk together the eggs, crème fraîche, and milk. Season with salt and pepper.
- 6
Scatter the fried lardons, sautéed leeks, and grated Gruyère cheese over the bottom of the pre-baked pastry case.
- 7
Pour the egg and crème fraîche mixture over the ingredients.
- 8
Bake for 30-35 minutes, or until the filling is set and golden brown.
- 9
Let cool for 10 minutes, then garnish with chopped chives before slicing and serving.
