Classic Quiche Lorraine Recipe
This quiche lorraine recipe is a true French classic. This is one of the very first dishes I learned to make.
It is quick and easy to make. You will more than likely always have a few eggs, cream, eggs and bacon in the fridge. Make sure to always have a couple of those ready to roll pastry sheets and you’re laughing. Too tired to cook? Quiche Lorraine! Last minute guests arrive unnanounced? Quiche Lorraine! The quiche lorraine is the most basic one use all kinds of fillings. This is a great way of using up bits of vegs, cheese and meat left over in your fridge. You can follow these links to my Courgette, Feta and Wild Garlic Quiche or to my Butternut Squash, Pepper and Feta Quiche. Spoiler alert: I like feta. And quiche.
As it stands, I’m of the firm opinion that very little beats a slice of quiche lorraine fresh from the oven with a nice bit of green salad on the side.
- 1 ready to roll pastry sheet. I prefer my quiche on a shortcrust pastry but you can use puff pastry if you prefer.
- 4 eggs
- 1 pot of creme fraiche
- 1 small bag of grated emmental (mild cheddar will do too).
- 1 small pack of bacon lardons (I prefer mine unsmoked)
- pinch of nutmeg powder
- Pre-heat the over to 180 degrees celsius (gas mark 5) while you prepare the quiche.
- Roll the pastry in the pie dish and prick the bottom all over with a fork.
- Weigh the pastry down with some baking beads or some lentils (on top of baking parchment so you can remove them easily) and blind bake it in the oven for 20 min.
- In a bowl, whisk the eggs until they are light, silky and full of air. The more aerated your mixture is the lighter your quiche lorraine will be.
- Dry fry your lardons.
- Add the cream and a good pinch of nutmeg. Add the grated cheese and mix it in.
- Pour the mixture on top of the pastry and add the cooked bacon lardons.
- Brush the sides of your pastry sheet with a bit of egg yolk for extra colour.
- Bake in the oven for 20/25 min or until golden brown.