Quiche Lorraine
A silky egg-and-cream custard studded with smoky lardons in a flaky pastry shell — the genuine Alsace-Lorraine original contains no cheese at all.
Meat
⚠ Contains: Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 disc pastry (pâte brisée), for a 9-inch tart pan
- 200g bacon lardons (thick-cut bacon, cut into small matchsticks)
- 4 eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 tsp ground nutmeg
- Salt and white pepper, to taste
Steps
- Blanch the bacon lardons in boiling water for 1 minute to remove excess fat and saltiness, then drain and pat dry.
- Pan-fry the lardons over medium heat until lightly golden but not crisp. Drain on paper towels.
- Line a 9-inch tart pan with the pastry, prick the base with a fork, and blind bake at 375°F (190°C) for 10-12 minutes, until just set.
- Scatter the cooked lardons evenly over the base of the pastry shell.
- Whisk together the eggs, cream, milk, nutmeg, salt, and white pepper.
- Pour the custard mixture over the lardons in the shell.
- Bake at 350°F (175°C) for 30-35 minutes, until the custard is just set with a gentle wobble in the center — do not overbake.
- Let rest for 10 minutes before slicing.