Introduction
Quiche lorraine is a shortcrust tart filled with eggs, cream and smoked bacon, baked until just set. It is served warm or at room temperature, as a starter in thin slices or as a light main course with a green salad, and it travels well to a picnic.
It comes from Lorraine, in north-eastern France, and especially from Nancy; the word quiche is usually linked to the German Kuchen, “cake”. The classic Lorraine version has no cheese: only eggs, cream and lardons. Grated Gruyère is a common addition elsewhere, but then the tart is closer to a quiche au fromage. Don’t overbake it: the filling should still tremble slightly in the middle when it comes out.
Ingredients
For the pastry (or 1 ready-rolled shortcrust sheet, about 230 g):
- 200 g plain flour
- 100 g cold butter, diced
- 1 pinch of salt
- 4 to 5 tablespoons cold water
For the filling:
- 200 g smoked lardons (or thick smoked bacon, cut into strips)
- 3 eggs
- 200 ml cream (crème fraîche or double cream)
- 200 ml whole milk
- 1 pinch of grated nutmeg
- black pepper, and a little salt (the lardons are already salty)
Tools
- A tart tin, about 26 cm wide
- A rolling pin
- A mixing bowl and a whisk
- A frying pan
- Baking paper and dried beans or rice, for baking the pastry blind
Preparation
- Rub the flour, salt and butter together with your fingertips until it looks like breadcrumbs, add the water and press into a ball without kneading. Wrap and chill for 30 minutes.
- Heat the oven to 200 °C (180 °C fan). Roll out the pastry to about 3 mm, line the tin and prick the base with a fork.
- Cover the pastry with baking paper, fill with dried beans and bake for 15 minutes. Remove the paper and beans and bake 5 minutes more, until the base looks dry. This keeps the bottom crisp under the wet filling.
- Meanwhile, fry the lardons in a dry pan for about 5 minutes, until lightly browned, and drain them on kitchen paper.
- Whisk the eggs, cream and milk with the nutmeg, pepper and a little salt.
- Turn the oven down to 180 °C (160 °C fan). Scatter the lardons over the base, pour in the filling and bake for 30 to 35 minutes, until golden and just set, with a slight wobble in the centre.
- Let it rest for 10 minutes before cutting, so the filling settles.