Traditional Quiche Lorraine

Ingredients

Preparation

1. 1

   Preheat the oven

   Preheat the oven to traditional heat.

2. 2

   Prepare the pan

   Butter a tart pan. Line the pan with the shortcrust pastry and prick the base with a fork.

3. 3

   Blind bake the pastry

   Cover the pastry with baking paper and baking weights. Bake, then remove the weights and baking paper.

4. 4

   Cook the bacon

   Cook the bacon pieces in a frying pan without added fat. Drain them on paper towels.

5. 5

   Prepare the custard

   Beat the eggs in a bowl. Add the crème fraîche and milk, then season with pepper, nutmeg and a small amount of salt.

6. 6

   Fill the quiche

   Spread the bacon pieces over the pre-baked tart base. Pour the egg mixture over the top.

7. 7

   Bake the quiche

   Bake until the filling is set and the top is lightly golden.

8. 8

   Let rest

   Remove the quiche from the oven and let it rest before slicing and serving.

Tips & tricks

• Prick the tart base with a fork to prevent it from puffing up during baking.
• Cook the bacon pieces before adding them to remove excess fat.
• Let the quiche rest after baking to obtain cleaner slices.
• Use a well-chilled shortcrust pastry for better structure.

Variations

• Add sautéed onions for a sweeter and more aromatic version.
• Replace part of the cream with milk to make the filling lighter.
• Add grated cheese for a gratinated version, although the traditional recipe does not contain any.
• Replace the bacon pieces with diced smoked ham.

Storage

Store the cooled quiche in an airtight container in the refrigerator. Reheat in the oven. It can be frozen whole or in portions.

Nutrition facts(per serving)

What to serve with this recipe?

• Green salad
• Endive salad
• Raw vegetables
• Vegetable soup
• Dry white wine

Frequently asked questions