Traditional Quiche Lorraine
Authentic quiche Lorraine: a crisp shortcrust base, a creamy egg-and-cream filling and golden smoked bacon. Easy and foolproof, it's enjoyed warm as a main with a green salad. A French classic everyone loves.
Ingredients
- 1 shortcrust pastry
- 200 g smoked bacon lardons
- 3 eggs
- 200 ml creme fraiche
- 100 ml milk
- 50 g grated gruyere
- Nutmeg
- Salt, pepper
Method
- 1Preheat the oven to 180 C and line a tin with the pastry.
- 2Fry the lardons without fat over medium heat, then drain.
- 3Beat the eggs with the cream, milk, nutmeg, salt and pepper.
- 4Spread the lardons over the pastry, add the gruyere.
- 5Pour the filling on top.
- 6Bake at 180 °C for 35 minutes until golden and set.
Tips & tricks
- Prick the pastry base so it doesn't puff up.
- Let it rest 10 minutes: the quiche cuts more cleanly.
Variations
- With leeks for a milder version.
- Without bacon (vegetable quiche) for a vegetarian option.
Storage
3 days refrigerated. Reheats very well in the oven.
Nutrition (per serving)
Ingredient substitutions
- Eggs : apple sauce (50 g per egg) or 1 tbsp ground flaxseed + 3 tbsp water.
- Milk : plant-based drink (almond, oat, soy).
- Cream : soy, oat or coconut cream.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Traditional Quiche Lorraine"?
Allow about 15 min of prep and 35 min of cooking, i.e. 50 min in total for 6 servings.
Is this recipe easy to make?
Yes, it's an "Easy" recipe: perfect for beginners, with no special technique required.
Can I make "Traditional Quiche Lorraine" ahead and store it?
3 days refrigerated. Reheats very well in the oven.
How many servings does this recipe make?
The quantities are for 6 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
How many calories per serving?
One serving provides about 450 kcal, including 16 g of protein, 24 g of carbs and 32 g of fat.
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