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Recipe · Lorraine
Quiche lorraine traditionnelle
Classic bacon and cream quiche
⏱ 75 minServes 6Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1shortcrust pastry
200 g (7 oz)smoked lardons
4whole eggs
300 ml (1¼ cups)thick crème fraîche
200 ml (¾ cup)whole milk
Peppernutmeg, a little salt
- 1 shortcrust pastry
- 200 g (7 oz) smoked lardons
- 4 whole eggs
- 300 ml (1¼ cups) thick crème fraîche
- 200 ml (¾ cup) whole milk
- Pepper nutmeg, a little salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line a buttered and floured tart pan with the dough.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Prick the base and blind-bake for 10 minutes at 180°C (350°F) with pie weights.
- Cook the bacon in a dry pan for 3 minutes to render the fat, then drain.
- Beat the eggs with the cream and milk.
- Season with pepper and nutmeg and very little salt (the bacon is already salty).
- Spread the bacon over the blind-baked shell.
- Pour the egg and cream custard over.
- Bake for 35 to 40 minutes at 180°C (350°F) until puffed and golden.
- Let cool for 10 minutes before slicing and serve with a green salad.
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