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Quiche lorraine maison bien dorée dans un moule à tarte en céramique blanche, avec une part servie sur une assiette montrant l'appareil crémeux aux œufs et les lardons fumés, une salade verte et un torchon à carreaux, dans une cuisine de campagne lorraine
Team Curcuma

Traditional quiche Lorraine

The great classic from Lorraine: a homemade shortcrust pastry filled with smoked bacon lardons and an egg, cream and milk custard seasoned with nutmeg, baked until golden and just set.
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Prep Time 25 minutes
Cook Time 45 minutes
Chilling the pastry 30 minutes
Total Time 1 hour 40 minutes
Servings : 6 slices
Course : Main course, starter
Cuisine : French
Calories : 580
Ingredients Préparation Notes

Ingredients
  

  • 250 g plain flour for the pastry
  • 125 g cold butter diced
  • 1 pinch salt
  • 5 tbsp cold water approximately
  • 200 g smoked bacon lardons
  • 4 eggs
  • 250 ml crème fraîche or double cream
  • 150 ml whole milk
  • 1 pinch nutmeg grated
  • black pepper freshly ground

Préparation
 

  1. Make the pastry: rub the flour, salt and cold butter together with your fingertips, add the cold water little by little and bring together into a ball without overworking. Wrap and chill for 30 minutes.
  2. Preheat the oven to 200 °C. Roll out the pastry to 3 mm thick, line a 26 cm tart tin and prick the base with a fork. Cover with baking paper and baking beans, then blind bake for 15 minutes.
  3. Meanwhile, fry the lardons in a dry pan for 5 minutes until golden, then drain on kitchen paper.
  4. In a bowl, whisk the eggs with the cream, milk, nutmeg and pepper. Don't add salt: the bacon is already salty.
  5. Remove the beans and paper and lower the oven to 180 °C. Scatter the lardons over the pastry case and pour the custard over them.
  6. Bake for 30 minutes, until golden and puffed, with the centre still slightly wobbly. Leave to cool for 10 minutes before slicing.

Notes

Traditional quiche Lorraine contains no cheese: it's the egg and cream custard and the smoky bacon that make it. Take it out of the oven while the centre still has a slight wobble; it finishes setting as it cools.