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Recipe · Lorraine
Quiche lorraine
Classic bacon and egg quiche from Lorraine
⏱ 50 minServes 6Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1all-butter shortcrust pastry250 g (9 oz)
300 g (11 oz)smoked lardons
4whole eggs
200 ml (¾ cup)thick crème fraîche
200 ml (¾ cup)whole milk
1 pinchnutmeg
1 tspfreshly ground pepper
1 tspfine salt
1 tbspunsalted butterfor the pan
- 1 all-butter shortcrust pastry 250 g (9 oz)
- 300 g (11 oz) smoked lardons
- 4 whole eggs
- 200 ml (¾ cup) thick crème fraîche
- 200 ml (¾ cup) whole milk
- 1 pinch nutmeg
- 1 tsp freshly ground pepper
- 1 tsp fine salt
- 1 tbsp unsalted butter for the pan
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
- Take the pastry out of the fridge 15 minutes before using so it’s easier to roll. Preheat the oven to 180 °C (350 °F) fan. Butter the 28 cm (11 in) tart pan generously.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Roll the pastry out on a lightly floured surface to 4 mm (⅛ in). Lift it gently into the buttered pan and press it against the sides. Prick the bottom with a fork so it doesn’t puff up.
- Line the pan with the pastry and prick the bottom all over with a fork so it doesn’t puff up, then blind-bake for 12 minutes at 180 °C (350 °F) before filling. [astuce] Anti-puff tip: lay parchment over the pastry and weigh it down with something easy to remove (ceramic pie weights, dried beans or rice) so the paper doesn’t blow around in the fan oven — careful, it’s hot, lift the weights out with an oven mitt.
- Meanwhile, heat the large dry skillet over high heat and brown the 300 g (11 oz) of smoked lardons for 6 minutes, stirring often, until crisp and golden but not dried out.
- Drain the lardons on paper towels. Take the pre-baked crust out of the oven and carefully lift off the parchment and pie weights.
- In the medium bowl, whisk the 4 whole eggs hard with the thick crème fraîche, whole milk, freshly ground pepper, the pinch of freshly grated nutmeg and very little salt (the lardons are already salty).
- Spread the lardons evenly over the crust. A real quiche lorraine has NO cheese — that’s the classic mistake: just eggs, cream and bacon.
- Gently pour the egg mixture over the lardons, filling to 5 mm (¼ in) from the rim. Bake for 35 minutes at 180 °C (350 °F) until golden on top and set but still slightly wobbly in the middle.
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