Quiche Lorraine

Name: Quiche Lorraine
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 Ready-Rolled Shortcrust Pastry Sheet; 200g Smoked Bacon Lardons; 1 Small Onion, finely diced; 150g Gruyère Cheese, grated; 4 Large Eggs; 250ml Double Cream; 100ml Whole Milk; 1/4 teaspoon Ground Nutmeg; Sea Salt; Freshly Ground Black Pepper

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Serves 6 610 kcal per serving Prep 20 min Cook 1 h Passive 25 min

Ingredients

1 Ready-Rolled Shortcrust Pastry Sheet
200g Smoked Bacon Lardons
1 Small Onion, finely diced
150g Gruyère Cheese, grated
4 Large Eggs
250ml Double Cream
100ml Whole Milk
1/4 teaspoon Ground Nutmeg
Sea Salt
Freshly Ground Black Pepper

Instructions

Preheat the oven to 190°C (170°C fan). Line a 23cm tart tin with the shortcrust pastry, trim the edges and prick the base with a fork. Chill for 15 minutes.
Line the pastry with baking paper and baking beans, then blind bake for 15 minutes. Remove the paper and beans and bake for another 5 minutes until lightly golden.
Meanwhile, cook the bacon lardons in a frying pan over medium heat until lightly crisp. Add the onion and cook for 4–5 minutes until softened. Leave to cool slightly.
Whisk together the eggs, double cream, milk, nutmeg, a little black pepper and a small pinch of salt.
Scatter the bacon mixture evenly over the pastry case, followed by the grated Gruyère. Carefully pour over the egg custard.
Bake for 35–40 minutes until the filling is just set with a slight wobble in the centre and the top is lightly golden. Leave to rest for 10 minutes before slicing.

Tips

Blind baking the pastry prevents a soggy base.
Allow the bacon to cool slightly before adding it to the pastry so the custard cooks evenly.
Do not overbake the quiche; the centre should retain a slight wobble as it will continue setting while resting.

Variations

Replace Gruyère with Comté or Emmental for a slightly different flavour.
Add sautéed leeks for an extra layer of sweetness while keeping the classic character.