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Classic Quiche Lorraine
75 mintime
Mediumdifficulty
6Servings
—Rating
Nutrition facts
550 kcalCalories
20 gProtein
25 gCarbs
38 gFat

Per serving · Approximate values estimated by AI

FrenchSavory Tart

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.

Ingredients

Servings6
  • 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. 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. 2

    Blind bake the pastry case for 15 minutes until lightly golden. Remove weights and bake for another 5 minutes.

  3. 3

    While the pastry bakes, fry the lardons in a pan until crisp. Drain on paper towels.

  4. 4

    In a bowl, whisk together the eggs, heavy cream, and milk. Season with salt, pepper, and nutmeg.

  5. 5

    Scatter the fried lardons and grated Gruyère cheese evenly over the bottom of the pre-baked pastry case.

  6. 6

    Pour the egg and cream mixture over the lardons and cheese.

  7. 7

    Bake for 30-35 minutes, or until the filling is set and golden brown. The center should be just slightly wobbly.

  8. 8

    Let the quiche cool for at least 10 minutes before slicing and serving.

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