Recipe Details
Quiche Lorraine
Main Courses
French
Tags
#french, #bistro, #brunch
Buttery pastry, silky custard, salty lardons — the French bistro classic.
Blind bake pastry in a 23cm tart tin at 190°C for 15 min.
Cook lardons in a dry pan until golden; drain.
Whisk eggs, yolks, cream, milk, salt, pepper, nutmeg.
Scatter lardons and cheese into the crust. Pour custard over.
Bake at 180°C for 35-40 min until just set. Rest 10 min before slicing.
Ingredients
- Shortcrust pastry — 1 sheet
- Bacon lardons — 150 g
- Eggs — 3
- Egg yolks — 2
- Heavy cream — 300 ml
- Whole milk — 150 ml
- Gruyère, grated — 80 g
- Nutmeg, freshly grated — a pinch