Lunches
Quiche Lorraine
The Quirky Foodster Team
Ingredients
- 1 disc shortcrust pastry (approx. 250 g/9 oz), blind-baked
- 200 g (7 oz) Smoked bacon lardons
- 3 large eggs
- 250 ml (1 cup) Heavy cream
- 100 ml (1/3 cup + 1 tbsp) Whole milk
- 1/4 tsp grated nutmeg
- Salt and black pepper to taste
- 50 g (1/2 cup) Grated Gruyère cheese (optional, non-traditional but common)
Method
- Blind-bake the pastry case at 190°C (375°F) for 15 minutes with baking beans, then 5 minutes without.
- Fry lardons in a dry pan until golden and crisp; drain on paper towel.
- Whisk eggs, cream, milk, nutmeg, salt and pepper together in a bowl.
- Scatter the lardons (and cheese if using) evenly over the pastry base.
- Pour over the egg custard mixture.
- Bake at 180°C (350°F) for 30-35 minutes until just set with a slight wobble in the centre.
- Rest 10 minutes before slicing.
Introduction: Originating in the historic Lorraine region of northeastern France, quiche lorraine was traditionally made with an open-faced bread dough before evolving to the shortcrust pastry version known worldwide.
Cultural Background: Originating in the historic Lorraine region of northeastern France, quiche lorraine was traditionally made with an open-faced bread dough before evolving to the shortcrust pastry version known worldwide. Its egg-and-cream custard studded with smoky lardons is a lunch and picnic staple.
Tips: Traditional Lorraine quiche contains no cheese — add Gruyère only if you prefer the more modern, richer version.
Variations: Quiche aux poireaux (leek quiche) replaces lardons with sautéed leeks for a vegetarian option. Omit lardons and use sautéed mushrooms or leeks instead. Use a vegan shortcrust, silken tofu blended with plant cream for the custard, and smoked plant-based bacon bits.
Storage: Refrigerate covered for up to 3 days.
Reheating: Reheat in a 160°C (320°F) oven for 10-12 minutes; best not microwaved to preserve the pastry texture.
FAQs:
Q: Why is my quiche filling watery?
A: The pastry likely wasn’t fully blind-baked, or the quiche was sliced before resting long enough to set.
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