French
Quiche lorraine
Bacon and egg tart
A shortcrust case filled with smoked lardons and a custard of eggs, cream and milk, baked until just set. The Lorraine original has no cheese; many families add some.
- Serves 6
- Prep 15 min
- Cook 45 min
- Total 1 h
Cooking this with others?
Save it to a plan: it goes on the group's meals and its ingredients onto a shared shopping list.
Save to a plan
New to JuntoPlan? Start free
Ingredients
10 items · serves 6- 1 ready-rolled shortcrust pastry (pâte brisée, about 230 g)
- 200 g smoked lardons
- 4 eggs
- 200 ml crème fraîche
- 200 ml whole milk
- 50 g grated emmental (optional)
- Pinch of ground nutmeg
- Pinch of salt
- 1/4 tsp ground black pepper
- 1 lettuce, to serve
Contains: egg, milk. Check product labels: brands differ.
Steps
5 steps- 1Heat the oven to 200 C (180 C fan). Line a 26 to 28 cm tart tin with the pastry on its baking paper, prick the base with a fork and chill while you make the filling.
- 2Fry the lardons in a dry pan for 5 minutes until lightly golden; drain on kitchen paper.
- 3Beat the eggs with the crème fraîche, milk, nutmeg, pepper and the pinch of salt (the lardons are salty).
- 4Scatter the lardons (and the cheese, if using) over the pastry and pour in the custard.
- 5Bake for 35 to 40 minutes, until puffed, golden and just set in the middle. Leave for 10 minutes before cutting, and serve warm with a green salad.